Photo by Jennifer Maffett
Spiced Apple Pie Chutney
Just like Mom’s apple pie: a favorite dessert spiced up and served on the side with holiday poultry or pork roast.
Servings: 2 cups
Ingredients
- 3 cups apples cored and diced (skin on, 3 or 4 apples)
- 1 tablespoon lemon juice
- 3 to 4 pepperoncini peppers from a jar plus 1 tablespoon of liquid from the jar
- 1 cup plus 2 tablespoons water divided
- 1 cup diced onion
- ½ teaspoon salt
- 1 teaspoon apple pie spice
- 2 tablespoons brown sugar
- 1 cup golden raisins
Instructions
- Prepare apples and sprinkle with lemon juice, then set aside.
- Remove stems of pepperoncinis, mince, and set aside with 1 tablespoon of liquid from the jar.
- Add 2 tablespoons water, onions, and salt into large saucepan and cook for 3 to 5 minutes until the onions soften and much of the liquid has evaporated.
- Add apple pie spice and cook until aroma is released, about 1 or 2 minutes.
- Add apples and sugar and stir until apples are coated with spices. Then add 1 cup of water and cook for about 10 minutes.
- Add raisins, pepperoncini peppers, plus pepperoncini liquid, and cook until the mixture thickens. This chutney is chunky and won’t have a thick sauce, but no runny liquid should remain.
Notes
A serving of chutney is about 2 tablespoons to ¼ cup.
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