One fine October Sunday, we stopped by a local orchard and bought a green bag for twenty bucks. We enlisted the help of a willing 2 year old who filled it up with Galas and Fujis and Honeycrisps. But his willingness ended with the procurement of the goods. He absolutely refused to snack on apples, not even when peeled and cut into toddler sizes.
So we did the next best thing we could think of – we made chutney with the excess. Spicy. Delicious. Apple chutney. We smeared it on pork loins. We had it with turkey sandwiches. We dipped breadsticks into it. And we ate it straight out of the jar.
Here’s the recipe. I did not have ground cloves or raisins at hand so I left them out. Also, I do not like the idea of garlic and apples together. After the chutney thickened, I pulsed it a couple of times in the blender just to make it more sauce-like. Other than these minor changes, I followed the recipe as closely as possible and like I said, it turned out great.