Serve this apple chutney with the Pork Chops from This is a Cookbook or with any cut of pork, for that matter.
Reprinted with permission from This is a Cookbook by Max and Eli Sussman. Copyright 2012. Published by Olive Press, a division of Weldon Owen, Inc. Available wherever books are sold. All rights reserved.
- Yield:makes about 4 cups
- Active time: 1 hour
- Total time:1 hour
Ingredients
- 1 tablespoon olive oil
- 2 white onions, chopped
- 3 apples, cored and roughly chopped
- 1/4 cup packed light brown sugar
- 1 tablespoon peel and chopped fresh ginger
- 1 teaspoon ground allspice
- zest and juice of 1/2 lemon
- Salt
Directions
-
1.
In a frying pan, heat the olive oil over medium heat. Add the onions and stir to coat with the oil. Reduce the heat to low and cook, stirring often, until the onions are caramelized to a deep golden brown, about 45 minutes.
-
2.
Put the apples in a saucepan and add 1/4 cup water. Simmer over low heat until very tender, about 30 minutes. Mash the apples, but leave some nice chunky texture.
-
3.
Add the onions, brown sugar, ginger, allspice, lemon zest and juice, and a pinch of salt to the pan with the apples and stir to mix well. Serve warm or at room temperature.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT