Spicy Apple Chutney
If you have one, a mortar and pestle is ideal for blending together the chutney ingredients.
INGREDIENTS | YIELDS 1 cup
- 2 apples, peeled, cored, and sliced
- 3 tablespoons sultana raisins
- 1 tablespoon plus 1 teaspoon sugar
- ½ cup rice vinegar
- ¼ teaspoon nutmeg
- ¼ teaspoon curry paste
- ¼ teaspoon cumin
- 2 tablespoons water
- 1 teaspoon lemon juice
Combine the apples, rice vinegar, nutmeg, cumin, lemon juice, raisins, sugar, and curry paste in a medium-sized saucepan.
Bring to a boil, stirring continuously. Simmer for about 50 minutes, stirring occasionally, until the raisins are soft and the chutney has a texture similar to porridge. Add the 2 tablespoons of water if necessary.
Remove the chutney and process in a blender or food processor for just a few seconds so that it is well combined but chunky, not smooth.
Refrigerate until ready to use.
Versatile Chutney
A staple of Indian cuisine, chutney's intriguing mix of spices can be used to enhance many different types of dishes. Fruit-based chutney adds flavor and texture to a standard Swiss cheese fondue. To try, simply follow the recipe for Classic Swiss Cheese Fondue and substitute ½ cup of chutney for the seasonings. Add more warmed wine if necessary.
