Sweet, savory, tart, and spicy, this apple chutney combines a gamut of flavors in every delicious spoonful! It a tasty, refined sugar free accompaniment to a cheese board as well as sauce for roast meats.
Ingredients
- 2 apples I used 1 granny smith & 1 pink lady
- 1/4 cup red wine vinegar
- 1/4 cup honey or maple syrup
- 1/2 a medium yellow onion or 1 small yellow onion
- 1/2 inch knob of ginger approx 2 tsp
- 2 cloves garlic
- 1 lemon - zest & juice
- 1/8 tsp coriander
- 1 tbsp chili flakes please use 1 teaspoon if you are not a fan of heat
- salt and pepper to taste
Instructions
- Peel and chop the onion, ginger and garlic.
- Also peel and chop the apples
- Add the apples, red wine vinegar, honey, onion, ginger, and garlic in a heavy bottomed pan and place pan over low heat and let simmer for 15 minutes. While cooking, make sure to stir often.
- Using a micro-plane grater, zest the lemon, being careful to not get any of the white part. And add the zest into the pan with the apples, etc.
- Cut the zested lemon in half and squeeze the juice into the pan.
- As the mixture cooks, the apples and onion should turn a golden brown like the honey.
- When the mixture has been simmering for 15 minutes and it is starting to thicken, remove it from the heat.
- Add in the chili flakes and season with salt and pepper to fit your taste.
- Enjoy immediately after it has cooled a bit or store in an airtight container and enjoy later.
Notes
The pink lady apple I used was very sweet, so I used chili flakes to balance this. However, if you are not a fan of food that is chili-hot, please omit the chili flakes or use 1 teaspoon or so.
Nutrition
Serving: 1g | Calories: 70kcal | Carbohydrates: 18g | Protein: 1g | Sodium: 46mg | Fiber: 2g | Sugar: 14g
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