Applesauce goes global in a chutney spiced with ginger and red-pepper flakes. Tart Granny Smiths and sweet Galas are cut into chunks, giving this topping a firm bite. Fabulous over potato latkes, its also delicious with zucchini latkes .
Cooks' note:
Chutney keeps, chilled, 1 week.
Recipe information
Total Time
1 1/4 hr
Yield
Makes about 3 cups
Ingredients
2 Granny Smith apples
2 Gala apples
1 1/2 cups cider vinegar
1 1/2 cups packed light brown sugar
1 large onion, chopped
1/2 teaspoon hot red-pepper flakes
2 tablespoons finely chopped peeled ginger
2 cloves
2 Turkish bay leaves or 1 California
2 tablespoons fresh lemon juice
1 cup golden raisins
Preparation
Step 1
Peel and core apples, then cut into 1/4-inch pieces.
Step 2
Simmer apples with remaining ingredients and 1 teaspoon salt in a large heavy saucepan, stirring occasionally, until tender and juices have thickened, about 1 hour. Discard bay leaves.
