Chutney is a great way to add a huge layer of flavor to a dish or recipe. If you are unfamiliar, it is a condiment or side dish traditionally used with many Indian dishes. Most are made with fruit, vinegar, and spices. This combination of sweet, acidity, and spice pairs well with almost any dish!
Because of chutney’s ability to pair well in many dishes, it is being used a lot outside of Indian cuisine. This chutney is made with apples, dates, apple cider vinegar, and mustard seeds. I served it with Roasted Root Vegetables with Parmesan Wheat Berries, but it would also pair well with simple roasted vegetables. You could serve is as a spread on sandwiches, or in grilled cheese, toss it with grains, or use it to top a curry.
Chutney is a highly variable condiment that can be made with an almost unlimited number of ingredient combinations. You could try this recipe with pears instead of apples, or substitute honey for the dates. You could increase or decrease the vinegar to control the savoriness. How will you individualize this chutney? Enjoy!
- Splash olive oil
- ¼ cup yellow onion, diced
- 1 TBS grated ginger
- 2 TBS apple cider vinegar
- 2 large red apples, peeled and diced
- 2 large medjool dates, diced
- 1½ tsp mustard seeds
- 1 tsp lemon zest
- ¼ tsp salt
- ¼ tsp cinnamon
- ¼ cup water
- In a skillet, saute onion in olive oil until softened, 3-5 minutes. Add ginger and saute 1 more minute.
- Deglaze the pan with the cider vinegar and add remaining ingredients.
- Simmer until thick and saucy, and the apples chunks are almost indiscernible, about 20 minutes.
- Transfer to a bowl and serve as a condiment.
Recipe adapted from Naturally Ella.
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