This apple chutney recipe is perfect for pork chops or on top of a pork sandwich.  This was one of those recipes that sort of came together at the last minute when cooking a pork roast for a big group of family and turned out really well.  It’s also a great way to incorporate apples into a savory dinner (it’s a good way to use that basket of apples you bought at the store or farm that are rotting on your counter).

I’ve never really cooked chutney before, but was inspired to do so after sampling some of Vermont Harvest’s great jams and chutneys at this years Expo East show in Boston.  Check them out!  Cooking chutney involves making a vinegar based sauce that includes cider vinegar and sugar, and then adding big flavors, including A LOT of fresh garlic and fresh ginger.  After steeping these guys for a while, you add in the apples and some other spices and cook them down for a while.  In fact the lower and slower you cook the chutney the better (I rushed it for the sake of time, and though it turned out ok, I had to blast the heat to cook off the rest of the vinegar…).

The result should be both sweet and savory and really tasty.  The base of this recipe comes from Bon Appetit magazine, with a few choice TFD modifications – I think we have a winner here in the ‘autumn condiment recipe’ category.  Enjoy!

• 1.5 cups apple cider vinegar
• 1 cup sugar
• 1/2 cup brown sugar
• 6 cloves of fresh garlic – chopped (minced if no food processor available)
• 1.5 Tbsp. fresh ginger – peeled and rough chop
• Juice of 1 lemon
• 2 Tbsp. brown mustard seeds
• Around 8-10 apples – granny smith or another variety of more tart apple (really any will work besides red delicious) – Peeled, Cored and Chopped into 1″ cubes
• 1 cup raisins (golden preferred)
• 1 Tbsp. red pepper flakes (optional)
• Salt to taste (doesn’t need much)

Start with the vinegar and sugars in a dutch oven or heavy-bottomed pot.  Bring the vinegar up to a boil so that the sugar dissolves (should take around 10 minutes or so).  Stirring will help.

Meanwhile, in a mixing bowl, combine the apples and the lemon juice so all of the apples get some love from the lemon.  If you need to add some more lemon juice, go for it.  You should then place the garlic and ginger in a food processor with a big pinch of salt and pulse to combine until they’re relatively small.

Next, add the chopped garlic and ginger to the vinegar mixture and mix to combine, letting them steep in the vinegar for a few minutes.  Add the apples to the pot, stir to combine them with the vinegar.  Finally, add the raisins, red pepper, mustard seeds and a little more salt (just a pinch).  Turn the heat up to high to bring the vinegar mixture back up to a boil, then lower the heat to low/medium, cover the pot (leaving a small opening) and let the mixture cook down for around 45 minutes or until most of the liquid has cooked off.  Remember, it’s very important to stir the mixture on an intermittent basis.  Taste the chutney and adjust the seasonings as needed.  Enjoy!