Correct me if I’m wrong, but cheese boards seem to be the ultimate food choice for entertaining. What I love about the concept is that every person seems to have their go-to style and rules for creating one. Some people let the cheese be the star with accoutrements that compliment, some like to add special sweet treats to pair with the selection of cheeses, and others work to create a balance between the cheese charcuterie choices. I never really grew up with cheese boards being at parties and gatherings, picture more platters of samosas and fresh veggie dishes topped with all the spices than plates of cheese with prosciutto and fruits. Somewhere over the last few years though, I’ve come to love throwing together a cheese board with all my favorite nibbles and treats. They really do make for the easiest entertaining bites and everyone can help themselves as they like. What’s my twist though? Adding a big bowl of homemade chutney to the board.
I’ve seen lots of cheese boards paired with a jar of jam and some add honey for that touch of sweetness, but in my own opinion, nothing can take your cheese plate to the next level more than a sweet and savory chutney that pairs so well with the saltiness of cheese.
The best part of this chutney is that it only requires one pot. You literally toss all of the ingredients into a stove top pot and just let it come together. How simple is that? Your friends will be so impressed with the deep and rich flavor of the chutney that they might not believe how easy it is to make.
While chutneys that are made with fruits and sugar aren’t necessarily traditional to India, (vinegar and fruit chutney’s are an English variety!) many of the cuisines throughout India use both dry and sauce-like chutneys with food. Each culture has their own chutney and pickle blend using a variety of vegetables and spices to create something that is super delicious and adds an extra layer of flavor to a meal.
When making my own chutney version, I wanted to use some of my favorite spices to create that layer of warm flavor that would balance out the sweetness from the onions and apples. Spices like cumin and mustard seeds with just a little heat from the jalapeño pair so well with the sweetness and make this chutney extra delicious.
This chutney really couldn’t be easier to make, just chop everything up and toss it into a pot. The flavors will all come together and create this amazing balance of sweet and savory that is the perfect way to elevate your cheese plate. Honestly I think this chutney would be great in sandwiches, on a goat cheese pizza, or even on a burger. Give it a try and let me know your favorite chutney’s to try!
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One Pot Apple Chutney
Serves 10
This One Pot Apple Chutney Will Seriously Upgrade Your Cheeseboard
Prep
15 minutes
Cook
60 minutes
Categories
Ingredients
- 2 - 3 tbsp ghee or oil
- 1 sweet yellow onion, about 2 cups finely diced
- A pinch of salt
- 1 clove garlic, finely minced
- 1 tsp fresh grated ginger
- 1 jalapeño, seeded and finely minced
- Heaping 1/4 tsp mustard seeds
- 1/2 tsp coriander powder
- 1/2 tsp cumin seeds
- 1 bay leaf
- 2 Granny Smith apples, peeled and finely diced
- 2 gala apples, peeled and finely diced
- 4 tbsp granulated sugar
- 1 tbsp honey
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 cup apple cider vinegar
- 2 tbsp water
Instructions
- in a dutch oven style pot, add the ghee and bring up to a medium heat.
- add the onions and a pinch of salt and cook, stirring occasionally for about 5 minutes until the onions start to become translucent.
- add the minced garlic, grated ginger, minced jalapeño, and spices, stirring to combine with the onions. let cook for another 5 minutes while you prep the apples.
- peel and dice the apples into small pieces. add to the pot along with the sugar, honey, additional salt, pepper, apple cider vinegar, and water. stir to combine.
- bring the heat down to a low-medium, and let the chutney cook down for about 45 - 50 minutes, stirring occasionally to keep it from sticking to the bottom of the pot.
- the chutney is done once the apples and onions have broken down and there is no liquid leftover in the mixture.
- remove from heat and let cool. taste and salt as needed.
- store in the fridge until ready to use, enjoy!
Looks yummy! I’m an accoutrements cheese boarder, but I the chutney sounds really excellent. Could probably eat this way every single day.
Eva | http://www.shessobright.com