Apple Chutney

 Yesterday's dinner, a Senegalese "Poulet Yassa" was a spicy, oniony chicken dish with rice.  Although we liked it, it needed something. One thought was chutney.  Ina Garten's apple chutney recipe sounded interesting.

Chutney is either wonderful or not worth the calories, so I cut the recipe to a third (the numbers after the ingredients).

• 6 Granny Smith apples, peeled, cored and half-inch diced  — 2 used cortland

• 1 cup chopped yellow onion — 1/3 c  used white

• 2 tablespoons minced fresh ginger — 1T

• 1 cup freshly squeezed orange juice (2 oranges) — 1/3 c

• 3/4 cup good cider vinegar — 1/4 c

• 1 cup light brown sugar, lightly packed — 1/3 c

• 1 teaspoon whole dried mustard seeds  1/3 t

• 1/4 teaspoon hot red pepper flakes —- one jalapeño

• 1 1/2 teaspoons kosher salt — 1/2t

• 3/4 cup raisins  — 1/4c

11/30/20

I cut the recipe into thirds.

could use 1/4 t salt instead of 1/2 t

could use a scant 1/4 cup brown sugar instead of 1/3c

The ingredients (except for the raisins) are cooked for an hour. 

 

In the last twenty minutes or so, I added the raisins.

Most of the liquid is boiled down, and the onions and apples are a bit mushy.

It made a half-pint and a tasting dish.  

As noted above, it would be better to reduce the sugar and salt, but it is still delicious!

In addition to serving with the Yassa Poulet, it would be great with any curry.  I enjoyed it today with a dish of cottage cheese. Ina served it with rotisserie chicken or on a cheese board with cheddar cheese.  Yum.  This one is worth the calories --- tangy, spicy, sweet, flowery (from the fresh ginger), with an interesting mix of textures.