Name: Apple-Shallot Chutney
Total time: 2 h 55 min
Ingredients: 1 tablespoon extra-virgin olive oil; 3 shallot , sliced ¼ inch thick; 3 garlic cloves , minced; 1½ teaspoons minced fresh thyme or ½ teaspoon dried; Salt and pepper; ¼ teaspoon ground cinnamon; 1 pound Granny Smith apples , peeled, cored, and cut into ½-inch pieces; 2 cups water; ¼ cup sugar , plus extra as needed; ¼ cup raisins; 2 tablespoons cider vinegar

Why This Recipe Works

We started with a combination of Granny Smith and McIntosh apples, expecting that the Grannies would hold their shape while the McIntosh broke down to create a sauce. However, tasters found the texture too mealy. When we switched to Grannies exclusively, they broke down just enough to give the chutney a chunky appeal. We browned the shallots to bring out their savory notes before adding the aromatics and apples. The sweetness of the shallots complemented the apples, and browning them in the pot gave them a caramel-like depth. Thyme and garlic balanced out the sweet notes and a hint of cinnamon echoed what we traditionally expect of apple flavor. The raisins and a little sugar provided balance, while apple cider vinegar added tang and brightened up the finished chutney. Mashing a portion of the apples in the pot helped to create a cohesive texture and classic chutney consistency.

Before You Begin

This chutney cannot be processed for long-term storage.

Instructions

Heat oil in large saucepan over medium heat until shimmering. Add shallots and cook, stirring often, until softened and well browned, 10 to 12 minutes. Stir in garlic, thyme, ½ teaspoon salt, ¼ teaspoon pepper, and cinnamon and cook until fragrant, about 1 minute. Stir in apples, water, sugar, and raisins. Cover and cook, stirring occasionally, until apples are just softened, 10 to 15 minutes.

Uncover. Stir in vinegar, increase heat to medium-high, and simmer vigorously, stirring often, until mixture is thickened and has reduced to about 2 cups, about 10 minutes. If mixture seems watery, mash several apples against side of pot with rubber spatula to thicken. Season with salt, pepper, and sugar to taste, and let cool slightly.

Using funnel and spoon, portion chutney into two 1-cup jars. Let cool to room temperature and serve. (Chutney can be refrigerated for up to 2 months.)