Serves 6 as a complete meal with the pasta option A delicious mix of tangy, spicy and savory ingredients makes Puttanesca sauce (sugo alla puttanesca) a meal-time habit that can be made from your pantry. This popular Italian sauce commonly pairs with pasta but...
Marmalade Apple Chutney
Marmalade Apple Chutney
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.
Marmalade Apple Chutney
Recipe Type: Condiment
Author:
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
About Me
The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking. 
Artichoke Puttanesca–Forget its Saucy Reputation
The Sweet and Meaty Taste Science of Grilled Vegetables
“Let’s grill tonight” translates to “let’s eat meat tonight” in many backyard BBQs. It’s not surprising since grilled meat products create hundreds of complex aroma and flavor compounds. Grilled vegetables create less of these craveable compounds but develop delicious...
Chipotle and Black Bean Tempeh Chili
Making chili should be an easy, homemade treat, but chili competitions and throwdowns can make it feel like it should be Instagram-ble or complex. Typically meat is central to chili, yet this tempeh chili is a contest contender for a comforting, satisfying homecooked...
Michele Redmond
French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
It's about Making Food First
Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.