Apple chipotle chutney
Makes about 1 quart
Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They write, "It is best to use cider apples for this as they have a nice deep flavor and usually have higher sugars that help break the flesh down. I normally keep the skin on to help add pectin for texture. We make our own chipotles at the farm, so this is based on a dried chipotle we sell, not one packed in adobo sauce. Serve with roasted and grilled pork and chicken, ham, etc."
1 pound apples, cored and cubed but unpeeled
1/4 cup chopped onion
2 teaspoons minced fresh ginger
1/2 cup apple cider vinegar
1/2 cup orange juice
1 cup sugar
1/4 teaspoon kosher salt
1 large smoked, dried chipotle, rehydrated and finely chopped (you can substitute a canned chipotle if you remove the adobo sauce)
1/2 cup golden raisins
1/4 cup dried currants
In a heavy, 3-quart non-reactive pot,
combine the apples, onion, ginger, cider vinegar, orange juice, sugar, salt, chipotle, raisins and currants. Bring the mixture to a boil over high heat, stirring frequently. Reduce the heat to a gentle simmer and continue to cook until the mixture is reduced and thickened, 35 to 45 minutes, stirring occasionally to prevent the ingredients from sticking to the bottom of the pot. Remove from heat.
Each tablespoon (of 1 quart):