Chutneys are sweet-savory concoctions found in Indian cooking and in Britain made with fresh and dried fruits, vinegar, onions and sugar. Chutneys are not traditionally made with butter, but since my invention below is a version meant for the fridge (and not preserving), I like to add a little butter to make the chutney silky. This recipe makes a fair amount – about three cups- but keeps fairly well in the fridge for a couple weeks to a month, and is a great seasonal gift when visiting friends. Bring to room temperature, and serve with hearty cheese, sausages and on pastrami sandwiches.

Spiced Apple Chutney
By Kirstin
Makes 3 cups


1 ½ pounds granny smith or other tart variety apple
1 pound yellow onions
1 cup raisins
1 cup apple cider vinegar
2 tablespoons mustard seed, black and yellow
2 allspice seeds
5 cloves
5 cardamom pods
2 pieces star anise
2 tablespoons butter


Trim, and finely chop the apples and onions, slicing around the apple core. Put the apples, onions, raisins, vinegar and mustard in a heavy bottomed pot. Bring to a boil. Lower heat to simmer. Tie the dried spices in a cheesecloth. Add this and the butter to the pot. Let everything simmer for around 2 hours. Let come to room temperature and remove the cheesecloth before serving.


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