One Bold Bite: Apple Chutney

A Recipe from Leda Scheintaub

Some of my favorite apples come right down the road from Scott Farm in Dummerston, and the
Co-op offers a unique variety to choose from. Whether you select a crisp, tart heirloom from
the Co-op shelves, pick up a peck at a local orchard, or harvest straight from your own backyard
tree, any apple or mix of apples you choose will bring its own signature acidity and structure to
this chutney.

By sizzling the ginger and spices in oil and finishing with a rustic, chunky mash rather than a
smooth puree, you get layers of warmth and texture that bring a vibrant awakening of sweet
heat, ginger-infused depth, and the essence of autumn to the table.

Note: Consider the maple syrup, salt, and lemon juice as variable ingredients you can adjust to
your own taste, as every apple is unique. To give you an idea: for my last batch, I used Winesap
apples from the tree in my front yard. They weren’t very sweet and were quite mild, so I ended
up using about ½ cup maple syrup, an extra teaspoon of salt, and the juice of two limes.

Serving suggstions:

• One Classic Pair: Pair it alongside sharp aged cheddar (such as Grafton cheddar) and orgoat cheese (such as Vermont Creamery), where its acidity and spice cut right throughrich, creamy dairy.
• One Savory Topping: Spoon it generously over pork chops, grilled sausages, or roast chicken.
• One Simple Spread: Add a layer of apple chutney to a grilled cheese sandwich or smearit onto buttered toast.
• One Bold Bite: Enjoy it straight off the spoon or in a little bowl with a dollop of yogurtor scoop of sweet cream or vanilla ice cream. Some of my local favorites are Walpole Creamery and Strafford Creamery.

Makes: about 1 quart

Ingredients:

• ½ cup sunflower oil, divided
• ¼ cup minced fresh ginger (from a 1½-inch chunk)
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne or other chili powder, or to taste
• About 3 pounds apples, cored, peeled, and cut into ½-inch pieces
• ½ cup brown sugar
• ½ teaspoon sea salt, or to taste (see Note)
• 1 tablespoon apple cider vinegar
• Juice of ½ lemon juice, or to taste (see Note)
• 2 tablespoons maple syrup, or to taste (see Note)

Instructions:

1. Heat ¼ cup of the oil in a medium pot over medium-high heat. Add the ginger and let it
   sizzle, stirring often, for a couple minutes or so, until lightly browned.
2. Lower the heat, add the cinnamon and cayenne, and cook, stirring constantly, for about
   30 seconds.
3. Add the apples, brown sugar, salt, and vinegar. Stir well and bring to a simmer. Lower
   the heat, cover, and simmer for about 20 minutes, until softened but still a little chunky.
   Add a little water if it’s too thick.
4. Mash with a potato masher to a coarse consistency. Stir in the remaining ¼ cup oil, the
   lemon juice, and maple syrup. Taste and add more salt, lemon juice, and/or maple
   syrup, if needed.
5. Cool and store in an airtight container in the refrigerator for up to 2 weeks.

Leda Scheintaub is a Brattleboro cookbook author and the chef-owner of Leda’s Kitchen, where
she creates globally inspired weekly meals with local Co-op ingredients.
Visit ledaskitchen.com to join her mailing list, explore her menus, and use code CO-OP for 10%
off your first order. You can reach Leda at [email protected].