This cinnamon-spiced apple chutney is the perfect blend of sweet, tangy, and aromatic flavors. It pairs beautifully with cheese boards, roasted meats, or even as a spread for sandwiches. The warm spices and tender apples make it an irresistible addition to your pantry.
Ingredients:
- 4 large apples (peeled, cored, and diced)
- 1 medium onion, finely chopped
- 1/2 cup golden raisins
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon freshly grated ginger
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon chili flakes (optional, for a slight kick)
- 1/4 teaspoon salt
Instructions:
1. Prepare the Ingredients
- Peel, core, and dice the apples into small chunks.
- Finely chop the onion and grate the ginger.
2. Cook the Chutney
- In a large saucepan, combine the apples, onion, golden raisins, apple cider vinegar, brown sugar, granulated sugar, and grated ginger.
- Stir in the cinnamon stick (or ground cinnamon), cloves, nutmeg, chili flakes (if using), and salt.
3. Simmer the Mixture
- Bring the mixture to a boil over medium heat, stirring frequently.
- Reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally, until the apples are tender, and the mixture thickens.
4. Adjust the Flavor
- Taste the chutney and adjust the sweetness or acidity if needed by adding a little more sugar or vinegar.
5. Jar the Chutney
- While the chutney is cooking, sterilize your jars by boiling them in water for 10 minutes. Keep them warm until ready to fill.
- Carefully ladle the hot chutney into the jars, leaving about 1/2 inch of headspace.
- Wipe the rims clean, place the lids on, and screw the rings on snugly.
6. Process the Jars
- Place the filled jars in a water bath canner, ensuring they’re fully submerged in boiling water.
- Process for 10 minutes (adjust for altitude if necessary).
- Remove the jars and let them cool on a towel or rack.
7. Check the Seals
- Once cool, press the center of the lids. If they don’t pop, the jars are sealed and ready for storage.
Serving Suggestions:
- Serve alongside a selection of cheeses like Brie, Cheddar, or Gouda.
- Use as a condiment for roasted pork, chicken, or turkey.
- Spread on sandwiches, wraps, or burgers for added flavor.
- Add a dollop to mashed sweet potatoes or roasted vegetables.
Tips for Success:
- Choose firm, tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
- For a smoother consistency, use a potato masher to break down the apples as the chutney cooks.
- Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 weeks.
This cinnamon-spiced apple chutney will elevate any cheese board or dish with its rich, spiced flavors. Try it and savor the taste of autumn in every bite!
