Today I bring you into my kitchen to prepare a Citrus Apple and Mustard Chutney, which I love to make when I want to give my dishes something extra. That mix of apple sweetness, citrus freshness and the lift from mustard makes it unique, with a flavor balance that hits you on the first taste.
Easy to prepare and perfect to add 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. So it is 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 give to friends and family during the Christmas holidays. I don’t like spending money on trinkets nobody will use and I also know everyone really appreciates my creations. Let me know if you make it by writing in the comments.
Anna Giovannini – lappetitovienmangiando
If you’d like to turn your culinary preparations into welcome Christmas gifts, don’t miss the next recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4-6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 18 oz organic Renette apples
- 2 medium oranges organic oranges (use peel)
- 2 medium lemons organic lemons (use peel)
- 1 3/4 cups whole cane brown sugar (packed)
- 1 1/4 cups water
- 1 1/3 tbsp mustard
Tools
- 1 Food chopper
- 1 Saucepan / Pot high-sided
- 1 Cutting board wooden
- 1 Chef's knife chef
Preparation
I start my recipe by thoroughly washing the organic fruit. I remove only the core from the apples, 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 that would make the chutney more bitter (I personally like a little bitterness). After roughly chopping the peels with a sharp knife, I pour everything into a high-sided saucepan.
I add the whole cane brown sugar, 1 1/4 cups of water and cook for about 40 minutes over medium-low heat, or until the apples and citrus peels have softened well. In the meantime I peel the oranges and lemons, extracting only the pulp. When the cooking is finished I put everything in the chopper and pulse, but not into a fine puree.
Finally I chop the citrus pulp into small pieces, combine it with the previous preparation along with the mustard and any additional water needed. I return it to the heat and continue cooking, still over medium-low heat, for at least another 40 minutes.
I serve my Citrus Apple and Mustard Chutney only after it has cooled completely.
Tips and Storage
You can keep the chutney in the refrigerator in a tightly sealed jar for about 7-10 days.
Another preservation method is to sterilize the jar in a water bath; this way it will last about 1 year.
If you want to make it spicier, add a little fresh ginger or a pinch of chili pepper.
FAQ (Questions and Answers)
Can I use any type of apple?
Yes, I often use what I have at home, but the best apples for cooking are Renette.
Can the mustard be substituted?
No, because without the mustard the chutney loses its character and becomes more like a jam.
Can it be frozen?
Absolutely yes, in an airtight container preferably glass. It will keep for up to 3 months.
