Smoked Apple Chutney

The original chutneys come from India, Bangladesh, Pakistan, Nepal cuisines. They can be made of fresh or cooked ingredients. Their texture varies from smooth to chunky. To prolong their shelf life, they can be fermented or cooked with vinegar, citrus juice, or tamarind puree. There are many variations, and recipes vary from region to region. Today chutney is a large category of condiments made of spiced fruits and vegetables. In addition to traditional Asian condiments, there are American and European (aka Major Grey’s style) chutneys that became popular in western cuisines. This recipe is based on the classic Anglo-Indian version with apples and raisins. Serve smoked apple chutney with mild cheddar, ham, roasted pork, poultry, on top of baked brie, etc. This chutney will beautifully flavor brown stock and demi-glace sauces. May this holiday season bring joy to your heart and pleasure to your taste buds!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry apples. Peel, core, and slice them into 1/8 segments. Smoke apples at low temperature (180F) using a pellet smoker.

Step 2

Sterilize two 8 oz jars. Dice apples. Peel and dice onions. Peel and slice garlic. Measure all ingredients.

Step 3

In a saucepan, combine diced apples and onions, sliced garlic, raisins, lemon juice, and brown sugar. Mix and leave at room temperature for sugar to draw juices from apples and onions.

Step 4

Add spices, salt, and apple cider vinegar. Stir and slowly bring to boiling over medium heat.

Step 5

Reduce heat to low and cook undisturbed for 30 minutes, no lid. Stir the chutney for the first time after 30 minutes of cooking. Continue cooking for another 15 minutes, gently stirring 3-4 times.

Step 6

Transfer hot chutney into the jars, close the lids and let cool down at room temperature. Keep refrigerated.

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