I am so thrilled to have once again partnered with JCCSF Pop-Ups to participate in their October 7, 2017 Ferry Plaza Farmers Market Sukkot extravaganza! The Jewish holiday of Sukkot is all about celebrating agriculture and the harvest. What better place to do so than around some of the SF Bay Area’s best farmers and food artisans?
Apples are the clear poster child fruit of the fall season, but this chutney – rich, decadent, and flavorful – also takes on the savory flavor of sweet red bell peppers – feel free to swap out Gypsy peppers, Jimmy Nardello peppers, or any other sweet and colorful variety. Unlike the highly-vinegared British chutneys, the emphasis here is more on the spice rather than the tang.
Try this next to your Indian curry, atop rice and scrambled eggs, or paired in a sandwich with cheddar or a mild, milky cheese. Note that this recipe is not suitable for canning. Refrigerated, it will keep at least a week.
Oh, and if you like this recipe, you may also enjoy my Asian Pickles India ebook with more great pickle and chutney recipes for just $2.99.
Fresh Indian Apple Chutney
Makes: 3 cups
Time: 45 minutes
- 1 tablespoon cumin seed
- 1 teaspoon coriander seed
- 2 teaspoons Aleppo pepper
- 1 teaspoon yellow mustard seed
- 1/3 cup neutral vegetable oil, like canola or grapeseed
- 1 very small red onion (4 oz.), cut to small dice
- 1 small red bell pepper (5 oz.), cut to small dice
- 2 teaspoons kosher salt
- 5 medium-to-large apples (2 lbs.), peeled, cored, cut to small dice
- 1/4 cup brown sugar
- 1/4 cup water
- 1/2 cup lightly-packed cilantro, chopped
In a small, heavy-bottomed Dutch oven, add the cumin, coriander, Aleppo pepper, and mustard seed. Heat over medium-high until the spices become fragrant and the cumin toasts to a light brown, about 3-5 minutes, stirring often. Remove the spices from the pot. Transfer them to a spice grinder (I use a coffee grinder dedicated to spices). Let them cool, then grind them to a powder. Set aside.
Return the Dutch oven to the stove. Add the oil, onion, red bell pepper, and the salt, and place over medium-high heat. Cook the onion and the pepper, stirring occasionally, until they’re dark brown around the edges, about 12 minutes.
Reduce the heat to medium. Add about half of the the chopped apple to the pot and stir to fully coat the apples. Let the apples cook and tenderize, stirring the pot often, for about 5 minutes. Add the remaining apples, the ground spices, the brown sugar, and the water and stir frequently. Cook until some of the apples are very soft, but all of them are cooked through; about another 5 minutes.
Turn off of the heat and stir the chutney to cool it slightly. Add the cilantro to the pot and stir to combine.
The chutney can be served immediately. Or, pack the chutney into a glass jar or other odor-resistant container with a tight-fitting lid. Let it cool completely, then serve cold.