We’re eating our fair share of apples lately, especially the fall varieties that are around for a limited time. There are so many good varieties and more popping up yearly that we’ll soon be hard-pressed to eat our way through pecks of our favorites. Most often we enjoy the apples plain, but we do like dipping apple slices in all sorts of fun stuff, topping waffles with spiced apples, and making apple chutney (and crisps, pies, cakes, and so much more. Love apples!)
Rotisserie chicken is a frequent go-to meal in our household. It makes a great meal as-is, but I also shred and freeze leftover rotisserie chicken to put in soups, casseroles, pasta, sandwiches, stir fries, and so much more. I also save the bits and pieces and turn them into Homemade Chicken Stock. Though serving rotisserie chicken with stuffing and corn is still a household favorite, we eat so much rotisserie chicken that we’ve gotten creative with the sides, and apple chutney is a little known but phenomenal side to rotisserie chicken. It makes a wonderful fall meal alongside some French bread, sharp cheddar cheese, and a salad. Classic apple chutney with golden raisins is wonderfully delicious, but for something a little different this Apple Chutney Redux is ridiculously good. It doesn’t stray too far from the original apple chutney but the purple onions and dried apricot instead of golden raisins give some color and added flavor to the dish. I also cook the chutney in a pressure cooker-totally optional- but it saves a lot of time and works perfectly. We’re enjoying an unusually warm fall and are trying our best to live outdoors as much as possible before the end (i.e. winter in Minnesota). With hikes and picnics on the agenda this weekend, apple chutney is making an appearance, and I couldn’t be happier.