This chutney is a great addition to a cheese board. The recipe is modified from Rose Stuhlsatz recipe in Sunset Magazine.
1 pound apples such as Granny Smith, peeled, cored, and sliced
1–2 fresh jalapeño chilies, minced*
1/2 cup cider vinegar
1 cup firmly packed brown sugar
3/4 cup raisins
1/2 cup onion, chopped
2 tablespoons ginger, minced
1 clove garlic, minced
1 1/2 teaspoons mustard seeds
Place all ingredients in a medium sauce pan. Bring to a boil over high heat.
Reduce heat and simmer, stirring occasionally, until apples are very soft, about 1 1/2 hours.
Optional: For a less chunky chutney, use an immersion blender and process until the desired consistency is reached. The chutney should not be completely smooth.
*Discard the seeds and ribs for less heat.
The chutney can be refrigerated for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 30 minutes
- Category: Condiments
- Cuisine: American
- Serving Size: 2 tablespoons
- Calories: 93.78
- Sugar: 16.68 g.
- Sodium: 7.06 mg.
- Fat: 0.22 g.
- Saturated Fat: 0.03 g.
- Carbohydrates: 23.7 g.
- Fiber: 1.29 g.
- Protein: 0.47 g.
- Cholesterol: 0
Keywords: apple, jalapeño, raisin