Ginger-Fuji Apple Chutney

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Ginger-Fuji Apple Chutney

 

4 cups Fuji or other nonmealy apples, peeled, cored, cut into 1/4 -inch dice

1 lemon, juice of

1 tablespoon grapeseed or canola oil

2 medium onions, cut into 1/4 -inch dice

2 tablespoons peeled and minced fresh ginger

kosher salt and fresh ground pepper to taste

1 cup rice-wine vinegar

1 cup apple juice

 

In a large, nonreactive bowl, toss the apples with the lemon juice.

Heat a large, nonreactive saucepan over medium heat. Add the oil and swirl to

coat pan. Add the onions and ginger and saute until the onions are soft, 3 to 4

minutes. Add the apples and cook, stirring gently for 3 minutes. Season with

salt and pepper.

Add the vinegar and apple juice and cook until the liquid is reduced by

three-quarters, about 30 minutes. Correct the seasoning and cool before ladling

into a tightly sealed jar. Lasts 1 week refrigerated.

Use as topping for pork chops or a spread for a grilled ham-and-cheese sandwich,

or puree in food processor and use as dip for pork or duck satays.

Makes 4 cups.