What is chutney?For those unfamiliar with chutney, chutney is originally from India and is a relish created with spices and fruit. Chutneys can include ingredients such as coconut, mangoes, mint, and sesame. Indian cuisine includes the use of chutney with different dishes and may be used as a sauce for meat dishes. The flavors of chutney can be spicy or mild and may be anywhere on the scale of sweet to sour. Chutney adds another memorable dimension to a variety of hot dishes.
How does Culinary Crafts serve Granny Smith Apple Chutney?Our Granny Smith Apple Chutney pairs particularly well with grilled trout which are from Riverence Farms. Located in Idaho, Riverence Farms does an excellent job raising trout with a tender, medium texture. Their fish has a deep red flesh color that cooks in a few minutes. The sweetness and depth of flavors unique to Granny Smith Apple Chutney complement the mild flavor and flakiness of grilled trout. Trout soaks up the bold flavors of mesquite wood. These bold flavors come together well with the sweetness and tanginess of the Granny Smith Apple Chutney. Thanks to the mild flavor of grilled trout, trout is a perfect option that can be enjoyed by even non-seafood lovers. Below is the Granny Smith Apple Chutney recipe we use which we know you'll love!
Granny Smith Apple Chutney - Makes 5 cups
- 2 Tbsp Olive oil
- 1½ cups Red onion, minced
- 2 lbs Granny Smith apples, ¼-½” diced
- 2 tsp Allspice
- ½ tsp Curry powder
- 1 cup Brown sugar
- ½ cup Rice wine vinegar
- ½ cup White wine
- 6 Tbsp Major Grey's Mango Chutney
- ⅓ cup Red bell pepper, minced
- ½ cup Dried cranberries
- ¼ cup Sliced green onions
- Heat olive oil in a saucepan over medium-high heat. Sautee onions until they become translucent and begin to soften.
- Add the diced Granny Smith apples, Allspice, and curry in the saucepan. Mix well.
- Reduce the heat to medium and add the brown sugar. Stir until the sugar begins to melt and coats the apples evenly.
- Add rice wine vinegar, Major Grey's Mango Chutney, and minced red bell pepper. Simmer for 15 minutes.
- Add the dried cranberries and continue simmering for an additional 15 minutes, or until sauce begins to thicken and the cranberries have plumped up.
- Spread the chutney on sheet pans and cool in the refrigerator.
- Sprinkle the green onions over the top when putting in an appropriate-sized container for serving.
Enjoy this timeless Culinary Crafts recipe!