Marmalade Apple Chutney

chutney bacon tallegio goat casarrigoni fav

Marmalade apple ginger chutney on sandwiches or tartines.

Here’s a tartine with the chutney, Italian Spring red onions, crispy slab-smoked bacon and melty, gooey cassarrigoni tallegio cheese.

Recipe Type: Condiment

Author: Chef Michele

Chutneys have a long and diverse history. This means no one agrees what they are except that fruit is a central ingredient which is most commonly boiled with spices, sugar and vinegar. Vinegar, a central chutney ingredient credited to British influence, increases the shelf-life. Apples, popular in American and British chutneys, are used in this recipe but lemon replaces vinegar to brighten and complement the apple—so enjoy it within 3 days of making. [br][br]To make this chutney more “Indian-style”, you could add some mustard seed and coriander as a start.

Ingredients

Ingredients
¾ cup of low sugar marmalade
1 medium sized gala or red delicious apple, peeled and diced (about ½ cup diced)
2 tablespoons red onion, finely minced
1 teaspoon grated fresh ginger
Few pinches red chile flakes (ginger provides the primary heat)
¼ teaspoon Indonesian ground cinnamon (Ceylon works also)
1 teaspoon fresh lemon juice (red wine or cider vinegar can substitute)

Instructions

[b]Fast non-traditional method: [/b]Mix ingredients together in a bowl. Taste, adjust as needed. Enjoy. [br][br]
[b]Cooked method[/b]: Mix all ingredients together and either cook in a sauce pot on low heat until apples are soft or carefully microwave in a bowl until apples are soft. Taste, adjust as needed. Enjoy. Refrigerate unused portions in a tightly covered container for up to 3 days.

Notes

[b]Serving options: [/b][br]1) As jam, no duh. So try on toast, w/ bagels and cream cheese etc.[br]2) Sandwiches (open face tartines or regular sandwiches). Use as is or blend into a spread.[br]a. Chutney, taggliatelli, slice of bacon, red onion sliced thin, arugula[br]b. Chutney P&J, chicken salad—chutney mixed with greek yogurt and add toasted pecans[br]3) Make into a vinaigrette using a blender and adding olive oil or a neutral oil[br]4) A sauce for grilled, pan-roasted or baked chicken, pork, salmon or on top of crispy-fried tofu[br]5) Glaze for any of the above (blend the chutney into a puree) and thin a bit with water[br]6) Use as a topping for vanilla ice cream

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The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.

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Michele Redmond

French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

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