Apple Chutney
Serving Size:12|Prep Time:12minutes|Cook Time:40minutes

  1. Put all ingredients in a saucepan, except the lemon zest. Bring to a boil, reduce to medium heat.
  2. On medium heat gently simmer for 30 to 40 minutes until almost all liquid is absorbed.
  3. Take off the heat and add the lemon zest.
  4. Cool to room temperature, put into glass jars and store in the refrigerator. Will keep for a couple of months refrigerated.
  5. Cooking Tip: For a stronger fennel flavor, 1 ½ teaspoons of Pernod can be added along with the lemon zest when removed from the heat.
Chef’s Narrative
Fall is a great time to make chutneys. They will keep for a couple of months refrigerated. This chutney is great on grilled pork chops or with roasted leg of lamb.
Recipe Substitutions
  • 5apples (Gravenstein, Golden Delicious or Crimson Apples work well), peeled, cored, and chopped into ½ inch pieces, about 5-7 cups
  • ¾cupapple cider vinegar
  • cupcrystallized ginger, chopped
  • 1onion, peeled and chopped
  • 1 ½cupsunpacked brown sugar
  • ¼cupgolden raisins
  • ¼teaspooncinnamon
  • 1 ½teaspoonswhole mustard seeds
  • 1 ½teaspoonswhole fennel seeds, toasted
  • Zest of 2 lemons