Ginger-Fuji Apple Chutney
Source of Recipe
Warren Tribune Chronicle
Ginger-Fuji Apple Chutney
4 cups Fuji or other non-mealy red apples (8-10), peeled, cored and cut into 1/4" dice
Juice of 1 lemon
1 tablespoon grapeseed or canola oil
2 medium onions, cut into 1/4" dice
2 tablespoons peeled and minced fresh ginger
Kosher salt and freshly ground black pepper to taste
1 cup rice wine vinegar
1 cup apple juice
In a large, nonreactive bowl, toss the apples with the lemon juice. Heat a large, nonreactive saucepan over medium heat. Add the oil and swirl to coat the pan. Add the onions and ginger and saute until the onions are soft, 3 to 4 minutes. Add the apples and cook, stirring gently, for 3 minutes. Season with salt and pepper.
Add the vinegar and apple juice and cook until the liquid is reduced by three quarters, about 30 minutes.
Correct the seasoning and cool before ladling into a tightly sealed jar. Lasts 1 week in refrigerator.
Makes 4 cups
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