Add a layer of flavor to your chicken, fish, and meat with sweet and spicy homemade apple chutney.
When I was little, ketchup was my condiment of choice. I used it on everything from French fries and chicken nuggets to scrambled eggs. These days, I don’t even keep ketchup in the house and the only time my girls have it is when we’re out at restaurants. I’m not so much opposed to the popular condiment as much as I feel like there are more interesting dips and spreads to accompany food that are also healthier for us.
Take my tomato jam for example. It’s made with sugar (a whole cup in fact), but the lime juice, ginger, cumin, and cinnamon add a depth of flavor that you don’t get from the classic, All-American tomato condiment. Some may say that my tomato jam with all those flavors plus some spice from jalapeño isn’t kid-friendly (the girls’ grandparents will be the first to give that opinion), but I disagree. It’s all what you expose your kids to and how it’s presented. When I top a turkey or beef burger with this jam, my kids are biting into it with gusto – no requests for ketchup passing from their lips.
In a similar fashion, my Spicy Fresh Cherry Chutney is a crowd pleaser, delicious on top of grilled chicken, fish, and these Moroccan-Spiced Lamb Burgers. And everyone talks about cranberry sauce around Thanksgiving, but I’ll make it year round for the same purpose as these other jams and chutneys. I guess you can say homemade condiments are one of my favorite types of recipes to make, which brings me to this apple chutney.
I know apple season is supposed to be over, but spring is taking a long time to get to us this year, so we’re still munching on apples, pears, and oranges as we wait for the abundance of strawberries and other spring ingredients to appear at supermarkets.
Back in the fall when we went apple picking and I had more apples than I knew what to do with (even after making Apple Peanut Butter Pancakes, Spiced Quinoa with Roasted Apples, and Homemade Cinnamon Applesauce), I made this chutney and served it on top of chicken burgers. I loved how it came out and had been meaning to make it again so I could share it with you all here. I finally did a few weeks ago and served it with salmon burgers once again to rave reviews from the family (the kids each gave two thumbs up and hubby gave his seal of approval!).
In addition to chicken and salmon, this apple chutney would go great with turkey burgers, chicken breasts, a nice fillet of white fish like cod or tilapia, and I imagine it would be a superb fit with pork too (since we keep Kosher, I wouldn’t know about that, but I’m assuming!). It would also be a fab addition to a cheese plate. Mmmm…the possibilities are endless!
Unlike many jams and chutneys, this apple chutney is pretty low in sugar with only two tablespoons in the entire recipe. For point of reference, typical apple chutneys have 25-30 calories and 5-6 g sugar per 1 tablespoon. This chutney has 13 calories and 2 g sugar per 1 tablespoon, which is great since you’ll definitely want to have more than that measly amount!
If you’re totally done with apples for the year I get it – but trust me, you’ll want to Pin this recipe and give it a try next fall when you’re surrounded by apples again!
Homemade Apple Chutney
- 2 teaspoons olive oil
- 1 cup chopped red onion
- 1 jalapeño pepper minced (discard ribs and seeds unless you want it spicy)
- 2 teaspoons grated ginger
- 4 cups diced apples
- 1/2 cup apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon whole-grain Dijon mustard
- 1/4 teaspoon Kosher salt
- Heat oil in a medium sauce pot. Add red onion and sauté about 3 minutes until translucent. Add jalapeño and ginger and sauté 1 minute.
- Add remaining ingredients (apples through salt) and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened. Remove from heat and let cool.
Chutney can be served at room temperature or chilled from the refrigerator.
Have you ever made your own chutney or jam?
Is your family into condiments?