Here’s another recipe that you should add to your repertoire pronto: Ina Garten’s apple chutney. This is such a delicious recipe that I find myself eating it for breakfast, lunch, and dinner! I first made the apple chutney for my sister’s vintage circus baby shower and served it with thick wheat crackers and extra sharp cheddar. Yum! Then we had leftover chutney with rotisserie chicken, salad, and French bread. So good! Recently, I made a chicken salad sandwich with lettuce and a large dollop of apple chutney. It was very good! The chutney is a beautiful balance between sweet, sour, and spicy. It compliments chicken and cheddar cheese perfectly. I can’t get enough of it. Luckily, one batch makes plenty so you’ll have leftovers for days.
I made it a couple times now and would just add a couple notes:
- Cook the onions until tender before adding the apples to ensure the onions are cooked before the apples turn to mush.
- Mine took a bit longer to cook.
- Push down the fruit so it’s submerged in the liquid so the apples don’t cook unevenly.
- I prefer the look and taste of golden raisins in this recipe.
There you go. The apple chutney is simple yet complex in flavor. It can be made ahead of time so it’s a great go-to appetizer for company, especially as part of a cheese board. It makes an unusual and wonderful addition to a rotisserie chicken dinner or picnic. Use it as a tangy sandwich condiment or an accompaniment to Indian samosas, curry or bread. The chutney could be a tasty addition to so many wonderful things. I’m on a quest to come up with more ways to use it, which really means I want to make the chutney again. Here’s to next time and to the apple chutney revolution.