A diversity of condiments helps to make the food tastier and more interesting. And often a condiment is not just the addition to a meal but an excellent appetizer as well.
I am talking about vegetable jams, chutneys and relishes. A spoon of a tomato jam on a toast or cracker (with or without goat cheese) is very delicious and looks stunning. I think of it as a ‘super appetizer’ for entertaining.
I hope you did not miss the tomato season and have prepared some tomato jam.
Today we are picking apples and thus cooking the apple-onion chutney. This chutney is so good with a piece of cheese or on a melba toast! Also it is delightfully tasty with chicken, meat (especially pork), burgers, or sausages.
Depending on the apple variety the chutney could be chunkier or puree like.
7-8 oz jar
- 2 apples, peeled, cored and chopped into chunks
- 8 oz onion (Vidalia, Spanish, red, or yellow), finely chopped
- 2 tsp sugar (or to taste)
- 1 tablespoon lemon juice
- 1 chili pepper (jalapeno), seeds removed, finely chopped
- 2 sprigs thyme
- Black pepper
- Pinch of cayenne pepper
- Pinch of ground allspice
- Pinch of ground cinnamon
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
Mix the apples with the lemon juice and sugar and let stand for about 10-15 minutes.
In a saucepan heat the olive oil. Add the onion, lightly sprinkle it with salt and cook over low heat for about 10 minutes.
Add the chili pepper and cook for 1 minute.
Add the apple cider vinegar and cook over low heat for 5 minutes.
Add the remaining ingredients, including apples with their juice. Add 2 tablespoons of water, bring to a boil and cook over very low heat for 35-40 minutes stirring occasionally.
Remove the thyme sprigs and pour the chutney into hot, dry jars. Cool.
Store in a refrigerator.
Cook with pleasure!