Apple Mustard Chutney
For as long as I can remember we’ve been hosting a big open house for family and friends on Christmas Eve. This event has become one of our favourite holiday traditions and has evolved from a small gathering into a much larger, sophisticated foodie event.One of the key features is a large charcuterie board packed with homemade goodies, including sausages, smoked fish, homemade breads and crackers, jams, and chutneys. This particular Apple Mustard Chutney made it’s debut on our holiday table a few years ago and has become a mainstay of this – and many other events – ever since. It features a delicious balance between sweet and spicy, and there’s even a salty aspect in there.This makes this a very versatile side dish that easily pairs with spicy East Indian-inspired foods and pork dishes, including being a perfect accompaniment to our Porketta Galettes recipe featured on the website.
Ingredients
Equipment
Method
Mise en Place
- Assemble equipment. Peel, core, and chop apples, peel and mince shallots, measure and separate all ingredients.
Cooking + Assembly
- Heat butter in a medium saucepan over medium heat. Once melted, add the chopped apples, shallots, and brown sugar and cook until softened (approximately 8-10 minutes).
- Add remaining ingredients and bring to a soft boil. Once achieved, reduce heat and continue to simmer for an additional 35 minutes, stirring frequently to avoid burning. Remove from heat and allow to cool before refrigerating.
Notes
- This recipe makes approximately 2 1/2 cups of chutney so you can adjust the ingredients accordingly if larger or smaller amounts are required.
- Homemade chutney can be stored in an air-tight container in the fridge for up to 2 months.
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