MSU Apple Ginger Chutney
Recipe created by Chef Kurt Kwiatkowski, Michigan State University Culinary Services.
- Makes 6 servings.
- 2 Michigan Apples*, cored and diced
- ½ cup red onion diced
- 2 tbsp. olive oil
- 1 tbsp. garlic – minced
- 1 tbsp. fresh ginger – minced
- ¼ cup red wine vinegar
- 1 cup apple cider
- 1 orange (segmented out)
- 2 tbsp. Michigan honey
- 2 tbsp. diced roasted red peppers (from jar/can is ok)
- 1 tbsp. chopped cilantro
- 1 tbsp. butter
- salt and pepper to taste
*Suggested varieties: Red Delicious, Fuji, McIntosh
Use a sauce pan and heat on medium heat. Add olive oil to the pan. After the oil is warm add the onions and sauté until slightly tender which will be about 2 minutes.
Add three-quarters of the apples and lightly sauté for another minute.
Add minced garlic and ginger, and stir briefly. Deglaze pan with red wine vinegar.
Add apple cider to pan and place on medium heat and reduce sauce by two thirds.
After chutney is at correct thickness reduce heat to low and add in the peppers, the remaining apples, orange segments and the honey and stir.
Add in the butter to glaze the sauce and the cilantro. Taste sauce and adjust with salt and pepper as needed.
For the protein:
- If you want to marinate some pork or chicken here is a quick recipe that would pair nicely with the chutney:
- 1 tbsp. dijon mustard
- 2 tbsp. garlic – minced
- 2 tbsp. cilantro – chopped
- 3 tbsp. white wine
- 3 tbsp. apple cider vinegar
- ½ cup olive oil
- 2 tbsp. salt
- 1 tbsp. pepper
Blend all ingredients together and then place pork/chicken into marinade for minimum 2 hours or up to 8 hours.
Lightly coat the marinated meat with flour. Heat olive oil in a pan and then sear meat on each side for about 3-4 minutes or until cooked through.
Serve meat on a plate and top with the apple chutney.