|3||med.||Apples (here: Granny Smith), diced|
|1||small||Onion (a red one here), chopped|
|3||pcs||Chilli (here: “Thai Hot”)|
Caramelize the sugar until it is light brown. I added some water here, to make the reaction more smooth but YMMV. Do not let the caramel get too dark! I’m sorry that I used a darkly coated pot here but with caramel I prefer a coated pot if the caramelizing gets…uhm…too dark.
Add the apple pieces. Try not to stir too hefty if you want the pieces to stay intact. Let it go for a minute or two. The apples should have produced some liquid now.
Add the rest of the ingredients. There should be enough liquid to cover everything. If not add some hot water (cider would be better but I had none).
Let it boil up again once, close the lid, lower the heat and let it simmer for 15 to 20 minutes.
There should not be much liquid left, about a tablespoon. Even if it is a bit more: the pectin in the apples will take care of it when it cools down.
Give it a taste: should be sweet with a good amount of ginger and a very light background of cinnamon and cardamom followed by a good chilli bang.
The spices used were the leftovers from christmas bakery but feel free to add more.
The above is a very basic recipe, meaning: it is not apple-ginger-chilli chutney anymore if you leave anything out (with the exception of the cardamom I thought, but a short Google search seems to support the addition of cardamom as a must). If I would have had it I would have added one star anise, a shot glass of Normandy-cider (the hard liquor from northern France) and a pinch of fennel-seed.
Hey, it’s a chutney, it needs to be spicy!