Sweet and tangy apple chutney are this year’s little black dress of your Rosh Hashanah table.
Delicious spooned over roasted chicken, piled on challah and adorning carrot soup, this versatile topping is one stop shopping to flavortown.
Make a large batch and store in the refrigerator for the holidays or freeze for 2 months.
- Cook Time
- Prep Time
- 2½ cupsServings
- 1 large red onion, sliced thinly
- 2 apples, not peeled, cored and cut into medium dice
- 3 cloves garlic, minced
- 2 tablespoons honey
- 2 teaspoons freshly grated ginger, or 1 teaspoon dry ginger
- Zest and juice of 1 lemon
- 3 tablespoons apple cider
- ⅓ cup apple cider vinegar
- ½ cup raisins (golden raisins are gorgeous here)
- Kosher salt
- Freshly cracked black pepper
1. Heat a medium sauté pan, lightly coated with oil, over medium-high heat. Brown onion until medium golden brown. Add apple and garlic and cook for a few minutes.
2. Add honey, ginger, cider, vinegar, lemon juice and zest, raisins and salt and pepper.
3. Reduce heat and cook, stirring occasionally until thick and apples are semi-soft.
4. Store, covered, in the refrigerator for up to 5 days, or freeze for up to 2 months.