Ingredients
2 tbsp. vegetable oil
1 tbsp. minced fresh ginger
1 1/2 tsp. coriander seeds
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 bay leaves
3 medium tart apples (about 1 1/2 lb.; such as Granny Smith), cored, peeled, and finely chopped (about 4 c.)
6 Medjool dates (about 4 oz.), pitted and finely chopped
1/2 c. apple cider vinegar
1/2 c. chopped dried apples (about 1 1/2 oz.)
1/2 c. water
1 tbsp. molasses or packed dark brown sugar
Crusty bread, toasted, for serving (optional)
Preparation
Step 1In a medium saucepan over medium heat, heat oil. Cook ginger, coriander seeds, salt, black pepper, and bay leaves, stirring often, until very fragrant, about 2 minutes. Step 2Add fresh apples, dates, vinegar, dried apples, water, and molasses. Bring to a simmer and cook, stirring occasionally, until sticky and thickened, about 20 minutes.Step 3Transfer chutney to a bowl. Serve with bread alongside for dipping, if using.Step 4Make Ahead: Chutney can be made 1 week ahead. Transfer to an airtight container and refrigerate for up to 1 week.
Chutney originally hails from India, where the term can refer to everything from mint- to peanut- to mango-based sauces that are served with a variety of dishes. After the British’s presence through trade and occupation in India, they brought the jam-like version of the condiment back to the UK (and eventually America), where it commonly is made with apples. There, the term chutney evolved to mean this sweet-and-savory condiment that’s enhanced with sugar and vinegar. Using both fresh and dried apples adds a variety of textures, and most of the sweetness comes from the dates. If you can’t find tart apples, omit the molasses or dark brown sugar so the chutney isn’t too sweet. Apple chutney makes a great food gift. Instead of bringing wine to a party, write the recipe on a nice tag and gift the chutney in a pretty jar. If you’re looking to make this ahead, the chutney can be refrigerated in a sealed container for up to 1 week.
