So this recipe off the Food Network was a golden find for me. Not only is it a microwave-made chutney but it’s delicious, easy and versatile!
A chutney is simply a sauce or topping dish with Pakistani and Indian roots. The word comes into our English from a Hindi word describing the paste. Basically though, think salsa. Except instead of tomato or guac, add fruit and spices or yogurt and herbs. Or veggies…or any combination of ingredients really, there are hundreds if not more, kinds of chutney. Typically, an Indian chutney is spicy and smoother or with a more fine chop like salsa but some are chunky, like this one.
Unless you’re allergic to apples, this one is virtually no-fail and goes well topped on seared or grilled pork-chops. Try it on top of grilled chicken or as fruity side-dish chilled. Stuff it in a pork loin or arrange it with a piece of grilled salmon. Very flavorful but not spicy-hot, a nice surprise to your regular grilled protein.
The messy part:
In a microwave safe bowl, combine the following:
- 1/4 cup red-currant jam/jelly
- 3 Tbs cider-vinegar
- 1 Tbs unsalted butter
- 2 tsp (or more to taste) fresh, minced ginger
- 1/2 tsp kosher salt
- 1 tsp curry powder (if you want it spicy, try Garam Masala)
- 1 Cinnamon stick
- 1/4 – 1/2 diced red onion
- Cook this for 2 minutes on high in the microwave covered.
- Then, add 3 soft cooking apples, diced. I like Gala or Granny Apples best because they’re tart but most any will do.
- 2 Tbs dried cranberries (can’t go wrong with Crasins!)
Stir to mix the new ingredients and microwave for 10 minutes longer. Remove from the microwave but leave the cover on, slightly open for venting, for another 10 minutes or so. Stir in fresh cilantro leaves if you like them and use it however you want!
Pair with a tasty salad or those wrinkled green-beans you heard about .