Chutney is a magical condiment that adds a burst of delicious sweetness to anything it's paired with. Our apple balsamic chutney recipe was designed to accompany cheese platters (including non-dairy cheeses of course) and turn them into a glamorous affair. The chutney works particularly well with salty and herb-studded cheese. At its simplest, it can top a toast slathered in non-dairy cream cheese for a quick snack.
The apple balsamic recipe is simple and easy to follow. Make sure to cut the onion finely and give it a chance to start caramelizing to develop some sweetness. The apples should also be chopped quite small, which will reduce cooking time and make it easier to crush the cooked apple pieces near the end of the recipe. Choose a well balanced apple that has a good sweet to acid ratio like a Gala, Fuji or KORU®.
The secret to this recipe is using the very best balsamic vinegar you can afford. It makes such a difference to the end result, you won't be sorry you shelled out extra to buy the good quality stuff.
1medium yellow or red onion,chopped fine (pea-sized pieces)
2apples,peeled, cored and chopped small
1/3cupbalsamic vinegar(the best quality you can afford)
Optional garnish and seasoning
1teaspoonfresh rosemary,minced, plus extra for garnish
1teaspoon maple syrup
1pinchground black pepper(freshly ground preferred)
In a medium pot, warm the olive oil over medium heat. Add onions and sauté until translucent, about 3-5 minutes.
Add the chopped apples and continue to cook for an additional 5 minutes, stirring regularly to avoid sticking.
Add the balsamic vinegar, water and maple syrup, stir well and bring to a boil.
Lower the heat and simmer for 10 minutes. Using a potato masher, gently crush the apples to break up the larger pieces, taking care not to burn yourself. The chutney should have the consistency of a chunky apple sauce.
Keep simmering until the most of the liquid has evaporated. The cooked apples should be very tender but still offer a little bite. If the apples are still too hard at this stage, add some extra water and continue simmering. Repeat until the liquid has mostly evaporated and apples are tender. The chutney should be thick and a wooden spoon or spatula dragged through the mixture should leave a clear path that isn’t immediately filled by liquid.
Taste and, if needed, adjust flavor with optional seasonings and garnish. Olive oil and extra maple syrup can help mellow out and bitterness, while salt and pepper can help offset a chutney that’s too sweet.
Set aside and let cool.
Store in an airtight container in the fridge. Bring up to room temperature before serving.