Warm Spiced Apple Chutney With Toasted Naan
This Michigan Apple Chutney is rich, spiced, and perfectly balanced with sweet apples, warm spices, and a hint of tang. Served with crispy toasted naan for a flavorful appetizer or seasonal side that’s ideal for fall entertaining.
Created by Lori Yates.
Recommended Apple Variety:
Braeburn, Golden Delicious, Honeycrisp, Jonagold
Also features Michigan Apple Cider Vinegar
APPLE CHUTNEY INGREDIENTS:
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 5 small Michigan Apples, peeled, cored, and diced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup raisins
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
TOASTED NAAN INGREDIENTS:
- 3 naan breads
- 1-1/2 tablespoons olive oil
- Finely chopped parsley, for garnish
SERVING SIZE:
8
INSTRUCTIONS:
- Make the Apple Chutney: Heat oil in medium pot over medium heat. Add onion and cook 3 to 4minutes or until softened, stirring frequently. Add garlic and ginger and cook 1 minute, stirring constantly.
- Stir in apples, vinegar, water, raisins, brown sugar, cinnamon, salt, cloves, nutmeg and pepper. Heat to a low boil over medium heat then reduce heat to medium-low and cook, uncovered, 45 to55 minutes or until almost all liquid has evaporated and apples are very soft, stirring occasionally. Towards the end of cooking time, use a potato masher to gently mash some of the apples, if desired. Makes about 2 cups chutney.
- Meanwhile, make the Toasted Naan: Preheat oven to 400 degrees F. Cut each naan into 8 triangles. Divide naan pieces between two rimmed baking pans and lightly brush both sides with oil. Transfer to oven and bake 10 to 12 minutes or until lightly crisp, flipping once.
- Serve chutney with naan. Garnish with parsley, if desired.
