The original chutneys come from India, Bangladesh, Pakistan, Nepal cuisines. They can be made of fresh or cooked ingredients. Their texture varies from smooth to chunky. To prolong their shelf life, they can be fermented or cooked with vinegar, citrus juice, or tamarind puree. There are many variations, and recipes vary from region to region.
Today chutney is a large category of condiments made of spiced fruits and vegetables. In addition to traditional Asian condiments, there are American and European (aka Major Grey’s style) chutneys that became popular in western cuisines. This recipe is based on the classic Anglo-Indian version with apples and raisins. Serve smoked apple chutney with mild cheddar, ham, roasted pork, poultry, on top of baked brie, etc. This chutney will beautifully flavor brown stock and demi-glace sauces.
May this holiday season bring joy to your heart and a pleasure to your taste buds! Thank you for being Lyukum Cooking Lab friends!
Smoked Apple Chutney
Servings: 2 8oz jars
for smoking apples
- 2 each apple large, Granny Smith variety
- 1 tbsp apple wood smoking chips
- 9 oz smoked apples diced
- 1.5 oz lemon juice freshly squeezed
- 4.5 oz onions diced
- 2 cloves garlic thinly sliced
- 1.5 oz raisins golden
- 4 oz brown sugar
- 1.5 tbsp brown mustard seeds
- 0.5 tsp ginger dry, ground
- 0.5 tsp cinnamon ground
- 3 each cloves ground
- 3 each allspice ground
- 1 tsp kosher salt
- 0.5 cup apple cider vinegar
to make smoked apples
Wash and dry apples. Peel, core, and slice them into 1/8 segments.
Prepare the smoker. Place 1 tbsp apple wood chips in the center of the bottom of the smoker. Using wide aluminum foil, wrap the drip tray and place it on top of the chips. Place the smoking rack inside the tray and arrange apple slices on it.
Close the lid and place smoker over high heat making sure the burner is right under the pile of wood chips. Our goal is to bring wood chips to smoldering as quickly as possible. In 5 minutes, you will smell the first puff of smoking hickory. Turn the heat to medium and continue for 10 more minutes.
Turn off the heat after 15 minutes since the moment your smoker was placed over the heat. Keep the apple slices smoking without heat for the next 5 minutes, lid closed.
to make chutney
Sterilize two 8 oz jars. Dice apples. Peel and dice onions. Peel and slice garlic. Measure all ingredients.
In a saucepan, combine diced apples and onions, sliced garlic, raisins, lemon juice, and brown sugar. Mix and leave at room temperature for sugar to draw juices from apples and onions.
Add spices, salt, and apple cider vinegar. Stir and slowly bring to boiling over medium heat.
Reduce heat to low and cook undisturbed for 30 minutes, no lid. Stir the chutney for the first time after 30 minutes of cooking. Continue cooking for another 15 minutes, gently stirring for 3-4 times.
Transfer hot chutney into the jars, close the lids, and let cool down at room temperature. Keep refrigerated.