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Apple chipotle chutney

Time 1 hour
Yields Makes about 1 quart
Apple chipotle chutney
1

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.

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.”.

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