Chutneys are delicious combinations of sweet, salty and tangy flavors cooked down to a thick, jam-like spread. This chutney balances the sweet flavor of Honeycrisp apples, the spice of cumin, mustard seed and ginger and the smoky heat of our Diced Chipotle Chiles.
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients
Makes about 2 cups
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1 Pound (About 3 Large) Honeycrisp Or Other Cooking Apples, cored, peeled, cut into 1/2-inch dice
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1 Tablespoon Lemon Juice, freshly squeezed
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2 Tablespoons Canola Oil
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1/4 Cup White Onion, finely chopped
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2 Teaspoons Ground Cumin
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1 Teaspoon Kosher Sea Salt Flakes
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1 Teaspoon Brown Mustard Seed
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1 Teaspoon Diced Dried Chipotle Chiles
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1 Teaspoon Ginger Powder
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1/3 Cup Light Brown Sugar, packed
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1/3 Cup Apple Cider Vinegar
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1/3 Cup Diced Dates
Directions
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Toss diced apples with lemon juice in large bowl. Set aside.
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Heat oil in medium saucepan over low heat. Add onion, cumin, salt, mustard seed, Diced Chipotle Chiles and ginger. Cook, stirring occasionally, until onions are translucent.
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Raise heat to medium-low and stir in apples, sugar and vinegar. Cover and simmer for 30 minutes.
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Stir in dates and continue to simmer uncovered, stirring frequently, until mixture thickens, about 15 minutes. Season to taste with additional salt and ground black pepper.
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Ladle into clean glass jar or other storage container and allow to cool until no longer steaming. Cover and refrigerate for up to 2 weeks.