Apples aren’t just for snacking or pies, though we give two thumbs up for those uses. There are plenty of recipes that take full advantage of the abundance of fresh apples in the fall. See Nancy’s recent appearance on the local morning show Better KC for a demonstration of one!
Our recipe for chutney uses loads of apples! This time of year, there are far more fresh and often local varieties available and, big bonus, they are less costly when in season. Many of our recipes using apples can be easily frozen for future use. So, next time you see a big bushel of apples or pass a sign that says “pick your own”, give in to the temptation. Then challenge yourself to use them in a new recipes—-a lovely repast for chillier autumn days.
Chutney is simple to make and endlessly versatile. You can use your chutney atop gourmet sandwiches, pork loin, chicken breast, brie, toasted bread, or baked potatoes. Once you taste it you’ll come up with some uses of your own.
The only time consuming part is the chopping! One time saver with this recipe is the apples do not have to be peeled. Phew!
The crystallize ginger adds a robust, spicy, zesty flavor. While prepping it can be likened to attempting to chop gummy bears, there are a few tricks to make the task simpler. They can be cut with a traditional knife in strips and then cross cute, snipped with scissors, or tossed in a food processor with brown sugar to reduce the stickiness while the machine does the chopping. Careful to use the pulse setting and peak at the progress frequently. If you over process the ginger with the brown sugar, you may end up with one giant mass!
Chutney does take a while to cook down. At first you’ll smell the vinegar, and eventually that wonderful apple scent comes through. After it is boiled, it is simmered slowly until it appears thick and syrupy.
Here’s the recipe. Enjoy!
SPICY APPLE CHUTNEY
10 c. Chopped apples
5 c. Brown sugar, packed
4 c. Cider vinegar
3 c. Raisins
3 c. Red pepper, chopped
6 oz. Crystallized ginger, chopped
2 Lemons, chopped and seeded
3 tsp. Salt
1 tsp. Cayenne pepper
Combine all ingredients in a stock pot and bring to a boil. Reduce the heat and simmer for several hours until a syrup forms.
You can use the chutney immediately, refrigerate it for use in the next few days (it can be reheated), or freeze it in freezer bags for future use.
Several of our apple recipes (Apple Butter and our delectable and hearty Apple Raisin Nut Bread) are great options for freeze for future use. If you’d like these and other recipes from Southmoreland, stop by the Inn and pick up a copy of “Tried & True – Southmoreland on the Plaza’s Recipes by Request”. Or, call us at 816-531-7979 and we’d be happy to ship you a copy.
Southmoreland donates a portion of the process from cookbook sales to the Redemptorist Social Services Center in support of their efforts to provide a lifeline to the low income and aging populations in Kansas City.