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Fruit Chutney

Source of Recipe

From "The Milk Street Cookbook" by Christopher Kimball


Recipe Introduction

"In India, chutney, or chatni, refers to a variety of sauces made from numerous ingredients. Elsewhere in the world, it is translated mostly as a sweet-savory jam-like condiment. In our version—which was inspired by a chutney by London baker Claire Ptak—red onion lent a slight, pleasant bite. A combination of salted butter and neutral oil worked best for sautéing. Sulfured and unsulfured dried apricots fared equally well in this recipe. The cooled chutney can be refrigerated for up to two weeks. Our favorite way to use this chutney was in a gooey grilled cheese, but it is also great as a topping for grilled pork chops, in a turkey sandwich, or simply as a component on a cheese board."

List of Ingredients

â—¦ 1 large red onion, diced (about 1 ½ cups)
â—¦ 2 tablespoons salted butter
â—¦ 1 tablespoon grapeseed or other neutral oil
â—¦ Kosher salt
â—¦ 2 teaspoons coriander seeds, crushed
â—¦ 1 teaspoon yellow mustard seeds, crushed
â—¦ 2 Granny Smith apples, peeled, cored, and diced
â—¦ ¼ cup white sugar
â—¦ â…“ cup dried apricots, diced
â—¦ â…“ cup dried cherries, coarsely chopped
â—¦ â…“ cup dried currants
â—¦ â…“ cup cider vinegar
â—¦ â…“ cup water


Recipe

In a medium saucepan over medium, combine the onion, butter, oil, and â…› teaspoon salt. Cook, stirring occasionally, until the onion is softened, 9 to 11 minutes.

Add the coriander and mustard seeds and cook for 1 minute. Stir in the apples, sugar, and ¼ teaspoon salt. Cook until the sugar is dissolved, about 1 minute. Add the apricots, cherries, currants, vinegar and water, then stir to combine.

Bring to a simmer and cook until the chutney is thickened but the apples still hold their shape, 10 to 12 minutes.
Remove from the heat and cool.

Makes about 2 ½ cups