Chutney is sweet and spicy, chunky and smooth and a perfect complement to meats and fish. This is an apple-citrus chutney I slathered over broiled boneless pork chops.
6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 small oranges peeled, seeded and chopped
3/4 cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
2 handfuls of white sugar
Combine the apples, onion,oranges, vinegar, brown sugar, mustard seeds, pepper flakes, salt and sugar in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Set aside to cool and store covered in the refrigerator for up to 2 weeks.