This spicy sweet and savory side dish can be served warm or cold—with pork chops, on a cheese plate, with charcuterie, in a sandwich or many other ways. For a unique treat, throw it on top of plain Greek yogurt or use it to add some zing to your oatmeal.
Ingredients
- 3 tablespoons avocado oil
- 1 cup small-diced red onion
- 4 tablespoons minced ginger (about 2 inches of the root, peeled)
- 3 tablespoons minced garlic, (about 4–5 cloves)
- 5 cups apples, peeled, cored and chopped (Fuji or Honeycrisp)
- ½ cup diced dried persimmons (optional)
- ¼ cup chopped Korean jujube (or substitute with dates)
- ½ cup golden raisins
- 1 cup apple cider vinegar
- ¼ cup red wine vinegar
- 1 cup dark brown sugar
- ¼ cup honey
- 2 cinnamon sticks
- 4 pods chili de arbol (or substitute 1 teaspoon red chili flakes)
- 1 tablespoon yellow mustard seed
- 1 teaspoon kosher salt
Preparation
In a 3-quart sauce pot on medium-high, slightly heat avocado oil. Add red onion, ginger and garlic. Sauté until fragrant. Add apples, persimmon, jujube and raisins to the pot. Continue to sauté for 3 to 4 minutes.
Pour in apple cider vinegar, red wine vinegar, brown sugar and honey. Stir, then add cinnamon, chili de arbol, mustard seed and salt.
Bring chutney to a boil and cover; turn heat down to a low simmer. After 10 minutes, uncover, increase heat to medium low and stir regularly for 20 to 30 minutes. When liquid has reduced and apples are soft enough to mash with the back of a spoon, remove the chutney from the pot and discard cinnamon sticks.
Allow to cool, then serve with your favorite cheese or pork chop, or in a fun sandwich. Store in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.
