For Christmas I received a new Dutch Oven. I had inherited one from my Grandmother that I still use to this day. (Grandma always saved up and purchased good quality cookware that should last multiple generations!) Still—this one is a gift, it is new, and it is bright red, so I had to use it for some holiday cooking.
After seasoning the pan, the first dish I made was apple chutney. Traditionally apple chutney is a savory sauce made from apples, brown sugar, vinegar, onions and various herbs and spices. It has a sweet and tart flavor that complements meat dishes such as roast chicken, beef, ham and pork chops.
In my family, certain people are allergic to onions (myself included). So I adapt recipes to take these allergies into consideration. I thought I would share my recipe with you.
Easy Apple Chutney
Prep Time: 15 minutes or so
Cooking Time: 70 minutes or so
2/3 Cup of Brewed Tea—warm. I use Trader Joe’s Specialty Pomegranate White Tea made with Organic White Tea Leaves, Hibiscus Flowers, and Lemongrass.
8 Organic Ginger Candies
5 Large Apples, peeled, cored, and diced.
1 Cup Celery, diced very fine
1/3 Cup Key Lime Juice
3/4 Cup Light Brown Sugar, lightly packed
3/4 Cup Cider Vinegar
1 Teaspoon Mustard Powder (or 2 Teaspoons Yellow Mustard
1 1/2 Teaspoons sea salt
3/4 Cup Dried Cherries
I use organic ingredients whenever I can. I find that it improves the flavor and I think it is healthier for me and my family. However, this can easily be made with non-organic ingredients as well. It is all up to you—the cook. 🙂
Partially dissolve the Ginger Candies in the Cup of Tea. (You can substitute 1 Tablespoon Powdered Ginger or 2 Tablespoons minced fresh Ginger in place of the candies. If you do, increase the light brown sugar to 1 Cup, lightly packed.)
Do not be concerned if the Ginger Candies do not completely dissolve. They will continue to melt during the cooking.
Add the Tea, Ginger, Apples, Celery, Key Lime Juice, Brown Sugar, Vinegar, Mustard, Salt, and Dried Cherries into the Dutch Oven. Cover and simmer for 50 minutes, stirring occasionally. Remove the cover and cook for about another 20 minutes. You want the excess liquid to dissolve and the chutney to thicken.
Remove from the Dutch Oven and set aside to cool. Store covered in the refrigerator.
I like recipes that can be made in Dutch Ovens and Crock Pots. They really save a lot of time/effort. This one is probably one of the more elaborate ones—and yet the prep time is about 15 minutes.
(I am not affiliated in any way with any of the products/companies discussed in this post.)
Categories: Neat Stuff