I had a little time on my hands the other day, and thought I’d indulge myself and make some homemade chutney to go with the pork tenderloin I was making. Let me tell you… it took a bit of time, but it was so worth it!
I love chutney as a sweet, yet not too sweet, addition to a salty piece of meat. Mango chutney is probably my favorite with a nice curry, but I haven’t yet tried that out. I’ll test it out next time, maybe, but, I still love a good apple chutney too, and was surprised by how easy it was to make. I will admit, it does take a bit of time, but it’s mostly hands-off cooking time, so it’s not too overwhelming. You can also make this ahead and store it in the fridge for about two weeks.
Make this to go with this Herb Roasted Pork Tenderloin!
Yield 5 cups
- 1 chopped Vidalia or yellow onion, chopped
- 2 tablespoons grated fresh ginger
- 1 cup freshly squeezed orange juice (about 2 oranges)
- 3/4 cup apple cider vinegar
- 1 cup coconut sugar
- 1 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons sea salt
- 5 Granny Smith apples, peeled, cored, and chopped
- 3/4 cup golden raisins
- In a medium saucepan, combine the onion, ginger, orange juice, apple cider vinegar, coconut sugar, mustard seeds, red pepper flakes, and salt.
- Add the apples, adding them in as you go to prevent them from turning brown.
- Bring to a boil over medium-high heat.
- Reduce to a simmer and cook for 1 hour, or until most of the liquid has evaporated. (Stir occasionally)
- Add raisins when you are ready to serve.
- Serve warm.
This amazing recipe adapted from Ina Garten's Make it Ahead (which I highly recommend, by the way!)
Courses lunch or dinner