This sauce is great with pork and chicken. It plays the natural sweetness of apples with the aromatic qualities of onion and garlic. Traditionally you should make this sauce with a crisp cooking apple such as a Granny Smith, Honeycrisp or Red Rome apples. If you are okay with a softer texture in the final chutney then Macintosh is a great option.
Macintosh makes an especially nice pairing if you’re working with grilled pork. While this recipe calls for using chicken stock, you could also substitute pork stock made from smoked pork shoulder bones or pork neck bones.
Medium work bowl
12-inch sauté pan
2 tablespoons of coconut oil
1 medium sized apple, sliced thin
1 teaspoon of lemon juice
½ of a red onion, julienne cut
2 cloves of garlic
4 tablespoons of apple cider vinegar
1 cup of chicken stock
½ teaspoon of fresh cracked black pepper
½ teaspoon of salt
½ spear of celery, diced (Optional)
Here is how to make Savory Apple Chutney recipe:
Step 1: Cut the apple into slices and coat with lemon juice by tossing in the work bowl. This will reduce any unsightly browning.
Step 2: Pour 2 tablespoon of coconut oil into a large sauté pan over medium heat. When the oil shimmers add the apples slices. Space the slices out so they are not overlapping.
Step 3: Place the red onions on top of the apple slices. This is the time to add celery if you want more aromatic punch.
Step 4: Allow the apples and onions to sauté for 2 minutes. Then toss the pan for 2 minutes.
Step 5: Add the garlic to the pan. Toss continuously until the garlic turns a light golden brown, approximately 2 minutes.
Step 6: Remove the pan from the heat. Reduce the heat to low. Add the apple cider vinegar, salt and pepper.
Step 7: Return the pan to the heat and allow it to simmer for 2 minutes or until the apple liquor appears sticky.
Step 8: Add the chicken stock.
Step 9: Allow the sauce to simmer and reduce until it reaches the consistency of a loose maple syrup.
Dress the sauce immediately over chops or chicken.