Who knew apples and mustard seed would go so well together, now think about all the ways this tasty chutney can be used to take all your food to the next level.
- Cook Time
- Prep Time
- 3 cupsServings
2 pounds Granny Smith apples (4 to 5 apples), cored, peeled, and diced
1 jalapeño, finely diced
2 tablespoons yellow mustard seeds
1 cup golden raisins
1 cup sugar
1 cup apple cider vinegar
1 teaspoon kosher salt
1. Place apples, jalapeño, mustard seeds, raisins, sugar, vinegar, and salt into a medium saucepan over medium heat. Simmer for 30 to 40 minutes, until mixture resembles chunky applesauce.
2. Cool and refrigerate for 2 to 3 weeks.
Grilled cheese: Spread 2 tablespoons apple chutney on chunky bread. Top with baby kale, crumbled blue cheese and cheddar cheese. Place in panini machine or toast in a nonstick pan with 1 tablespoon butter for three minutes per side.
Cheese plate: Arrange on a board or platter a small jar of apple chutney, walnuts, grapes, blue cheese, brie, sharp cheddar, and whole grain crackers or sliced baguette