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Minted-Apple Chutney
Nb persons: 0
Yield: 3 cups
Preparation time:
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| INGREDIENTS | |
| ⅓ teaspoon | whole allspice |
| ⅓ teaspoon | green cardamom pods |
| 1 | cinnamon stick |
| 1 medium | red onion, finely chopped |
| 3 | garlic cloves, smashed |
| One 1½-inch piece | fresh ginger, scraped and thinly sliced into rounds |
| ⅓ cup | currants |
| 1 cup | granulated sugar |
| ¼ cup | honey |
| ¾ cup | apple cider vinegar |
| ⅓ cup | fresh lemon juice, (about 1½ lemons) |
| ¼ cup | fresh orange juice, (about 1 orange) |
| 2 árbol chiles or other thin red chiles | |
| ⅓ teaspoon | ground cloves |
| 4 medium | apples, (preferably Braeburn or Gala apples)--peeled, cored and coarsely chopped |
| ½ bunch | fresh mint leaves, finely chopped |
DIRECTIONS
1. In a piece of cheesecloth, place the allspice, cardamom and cinnamon; gather the corners and tie with butcher's twine.
2. In a large saucepan set over medium heat, combine the onion, garlic, ginger, currants, sugar, honey, apple cider vinegar, lemon juice, orange juice, chiles, cloves and the spice sachet. Cook until reduced by two-thirds, about 15 minutes. Add the apples and cook until they are tender and the liquid is mostly evaporated, 20 to 25 minutes. Cool to room temperature, remove and discard the spice sachet, and stir in the mint just before serving. Serve at room temperature or store in an airtight container for up to 5 days.
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