Chef Kris’s Apple Chutney

Chef Kris’s Apple Chutney

Originally in 406 Woman Magazine
Fall is in the air and apples are hanging on trees ready to bring freshness to the season. Many people think of pumpkins in the fall, but I look forward to our annual tradition of gathering apples from the trees on our property. Seeing the trees beautifully bloom and then produce such flavorful fruit is an automatic attraction. My mind goes wild this time of year with new recipes to enhance all of the outstanding local products still available. My first thought is one of my closest neighbors, Farm to Market Pork. I truly did not like any pork until I cooked my first hog raised there. They take such care of their hogs and use only local barley to feed them. It is so important, especially in the current times, not only to know where your food comes from, but also what it is fed. We, also, do not use any fertilizer or bug sprays on any of our trees. This makes a perfect combination to create a delicious meal. If you don’t have an apple tree handy, visit your local Farmer’s Market for a great variety of organic apples. Remember to continue to keep your pantry organized as we start our fall recipes. Let’s begin with my favorite (also freezes very well).

Chef Kris’s Apple Chutney

Any kind of apple (personal favorite is Macintosh and maybe a little Granny Smith)
Apple cider vinegar
Craisans (preferred over fresh)
Brown sugar
Sweet onion
Raisins (optional)
Fresh grated ginger
Cinnamon stick
Water
*You can make this as big of a batch as you would like

Dice your apples and onion. It should be a balance of one onion to 6-8 apples depending on the sizes. Your ginger should be added to taste and balanced with the brown sugar if the chutney gets too spicy. Combine all ingredients in a large stock pot. Make sure the cider vinegar and water are a 50/50 mix to the top of your other ingredients. Simmer until the mixture gets thick and is to your taste. Be sure to let cool for at least 2 hours. Refrigerate or freeze and serve with pork chops from Farm to Market Pork. Dwayne has excellent advice on utilizing the best flavors from his pork to include grilling, slow roasting, and much more. Stop by and take the time to learn some techniques.

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