Apples are abundant this time of year, and if you stop at an orchard, you can pick up utility apples, in bulk, for great prices. Utility apples, or seconds, are apples that might have a mark or blemish that make them less than perfect for eating, but fine for cooking. (Or for eating after you cut off that little blemish.)
That’ll give you enough to keep your family in pies and applesauce, and with the leftovers, why not try making chutney?
Here’s a fresh apple chutney recipe from McClatchy Newspapers. It calls for Golden Delicious apples, because they stay white longer than other varieties when cut, and because they hold their shape when cooked. You can substitute other local varieties that hold their shape — Northern Spies, Crispins, Honeycrips, Jonagolds. Don’t use varieties that soften quickly when cooked — like McIntosh or Paula Reds. Those are best in applesauce.
SIMPLE APPLE CHUTNEY
4 medium golden delicious apples, cored and cubed (2 cups)
4 tablespoons sugar
1 cup red wine
4 tablespoons apple cider vinegar
1 1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 tablespoons raisins
Wash apples, quarter and remove cores. Cut into 1/2-inch cubes. Place cubes in a small skillet with sugar, red wine, vinegar, ginger, cloves and raisins. Bring to a simmer over medium-high heat and lower heat to medium.
Let cook gently 5 to 6 minutes or until sauce begins to thicken. Makes 4 servings
Per serving: 195 calories (1 percent from fat), 0.3 g fat (0.1 g saturated, 0 g monounsaturated), no cholesterol, .7 g protein, 38.8 g carbohydrates, 3.4 g fiber, 5 mg sodium.
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