Today I bring you into my kitchen to prepare a Apple Chutney with Citrus and Mustard, which I love making when I want to give my dishes an extra edge. That mix of apple sweetness, citrus freshness and the mustard punch makes it unique, with a flavor balance that hits at first taste.
Easy to prepare and perfect for adding character to a cheese plate, but also to accompany boiled meat, a roast or simply spread on a slice of toasted bread.
I usually make this recipe using oranges, lemons and apples from my garden because they are untreated. It’s therefore very important that the fruit is organic, since we use the peel.
This is the time when I get hands-on to prepare these kinds of preserves to gift to friends and family during the Christmas holidays. I don’t like to spend money on trinkets that no one will ever use and I also know that everyone appreciates my creations. Let me know if you make it by writing in the comments.
Anna Giovannini – lappetitovienmangiando
If you’d also like to make culinary preparations welcome Christmas gifts, don’t miss the next recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 4/6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lb organic Reinette apples (about 3 medium apples), cored and chopped
- 0.66 lb organic oranges (about 2 medium oranges), peel reserved and pulp separated
- 0.44 lb organic lemons (about 2 medium lemons), peel reserved and pulp separated
- 1.75 cups unrefined brown cane sugar
- 1.25 cups water
- 1.33 tbsp mustard
Tools
- 1 Chopper
- 1 Saucepan with high sides
- 1 Cutting board wooden
- 1 Knife chef's knife
Preparation
I start the recipe by thoroughly washing the organic fruit. For the apples I remove only the core, leaving the peel, then cut them into small pieces. Using a sharp knife or a vegetable peeler, I remove the citrus peel with as little of the white pith as possible, because it would make the chutney more bitter (I personally like a little bitter edge). After roughly chopping the peels with a sharp knife, I pour everything into a saucepan with high sides.
I add the unrefined brown cane sugar, 1 1/4 cups of water and cook for about 40 minutes over medium-low heat or until the apples and citrus peels are well softened. Meanwhile I peel the oranges and lemons, removing only the pulp. When the cooking is finished I put everything in the chopper and pulse, but not finely.
Finally I chop the citrus pulp into small pieces, combine it with the previous mixture along with the mustard and the remaining water if needed. I return it to the heat and continue cooking, still over medium-low heat, for at least another 40 minutes.
I serve my Apple Chutney with Citrus and Mustard only after it has cooled completely.
Tips and storage
You can store the chutney in the refrigerator in a well-sealed jar for about 7-10 days.
Another preservation method is to sterilize the jar in a boiling water bath; in this way it will last about 1 year.
If you want it spicier, you can add a little fresh ginger or a pinch of chili pepper.
4 glass storage jars for food, 2 L each
4 glass storage jars, 1.5 L each
Silicone storage bags for food
FAQ (Questions and Answers)
Can I use any type of apples?
Yes, I often use what I have at home, but the best ones for cooking are Reinette apples.
Can mustard be substituted?
No, because without mustard the chutney loses its character and becomes a simple jam.
Can it be frozen?
Absolutely yes, in an airtight container preferably glass. It will keep for up to 3 months.
