If you’re looking for a recipe to have fun with, to play around with, chutneys are the way to go. They’re incredibly versatile and very forgiving; you really can’t mess them up. They’re also a great way to use up a variety of fruit and vegetables you may have on hand. Have an overload of apples you need to use up? Some peppers that are beginning to wrinkle? Make this!
You don’t necessarily need to peel the fruit, but I do so that I can use the peels to make flavored vodka! Two recipes for the price of one…plus, I mean…booze, ya know.
Chutneys are usually more savory than sweet, but you can flavor them any way you desire. Prefer things on the sweeter side?–just add more maple syrup (or sugar or honey). Want to boost the heat?–add in extra chili peppers or red pepper flakes. Play around with the seasonings, too. You can add extra curry powder or try some cumin, ground coriander or even cardamom. Like it more pickle-y tasting? Up the vinegar. Experiment and have fun!
What can you use it for? Here are 10 ways to use this delicious, versatile chutney:
- Use as a dip for crackers
- Spread it on sandwiches
- Pile it on burgers or hotdogs
- Add a spoonful to chilis or soups
- Spread it on bagels with cream cheese
- Serve it with grilled tofu or fish
- Stir it into cooked basmati rice
- Make a vinaigrette out of it (thin it out with vinegar and olive oil)
- Use as a topping for savory waffles
- Tons of toast options, this one’s my favorite: mash an avocado on toast, sprinkle with course salt, add a huge spoonful of chutney on top and drizzle with balsamic syrup and red pepper flakes!! O. M. G.
This is really easy: add everything except the apples to a pot and cook for 5 minutes, then toss in the apples. Let that slowly cook for about 45 – 60 minutes, adding water as needed. You can leave it chunky or lightly mash it with a potato masher.
It smells like the holidays and tastes like autumn.
Curried Apple Chutney
1/2 cup apple cider
1/4 cup apple cider vinegar or white distilled vinegar
1/4 cup maple syrup, sugar or honey
1 red bell pepper, seeded and minced
1/3 green bell pepper, seeded and minced (about 2 Tablespoons)
1/2 poblano pepper, seeded and minced (about 2 Tablespoons)
1 serrano pepper, minced (seeds removed for less heat)
1 cup chopped leeks, from about 2 – 3 leeks (white and light green parts)
1/4 cup dried cranberries
1 Tablespoon mustard seeds
1 Tablespoon curry powder
Combine everything except the apples in a medium pot set over medium-high heat. Bring to a boil, then reduce heat to medium-low and cook for 5 minutes, stirring occasionally.
Add the diced apples and cook until completely softened and nearly all liquid has been absorbed, 45 – 60 minutes; stirring occasionally. The consistency should be a little “jammy,” if it isn’t, continue cooking adding water as needed. I ended up adding 1/4 cup of water 3 or 4 times towards the end of cooking. Taste and adjust seasoning as desired (you can add more curry powder for a stronger curry flavor, more syrup if you want it sweeter, or add some red pepper flakes to make it spicier). You can leave it chunky or lightly mash it with a potato masher. Enjoy!
Recipe adapted from How to Cook Everything by Mark Bittman.