Eat it by the spoonful, spread it on vegan cheese and crackers, slather it on top of a slice of lentil loaf, toss it in a salad, do whatever you want to do with it, just make and eat this delicious and savory curried apple relish.
Some people might call this chutney, and I would have if the texture was a little more gelatinous, like a jelly, but this apple relish has little pieces of apple and onion, so to me, it’s more like a relish. This recipe was actually inspired by an apple cranberry chutney that I had at my friend’s happy hour on Friday. I brought a container of Treeline cashew cheese and some crackers—because I’m vegan and she’s not—to snack on while I sipped on red wine, and she brought out dairy cheese and chutney.
Chutney and cashew cheese, it was love at first bite. And I apologize for eating most of the jar, Lynette.
It only took twenty-four hours until I began craving more, so I took four of the apples sitting on my kitchen counter, peeled them, cored them, and turned them into this glorious curried apple relish.
You guys, this was so good. There’s a slightly sweet flavor from the apples and a savory kick from the curry, cumin, mustard, ginger, and caramelized red onion. The aromatic blend is so perfect with a tangy cashew cheese. Or, can you imagine it blended into a chickpea salad sandwich? Oh. My. Goodness. I’m making that today.
You could whip up a batch of this and have it on hand for a condiment at Thanksgiving dinner. Or put it in a pretty jar, tie a ribbon around it, and gift it to your friends. Wouldn’t it be fun to put in a basket with an assortment of crackers, vegan cheese, and a bottle of wine? I’d be thrilled to receive a gift like that!
Or, you could keep it all for yourself. Just don’t let anyone catch you hiding in the corner with a spoon and curried apple relish dribbling down your chin. That wouldn’t be cool.
This curried apple relish recipe is easy to make. All you’ll need to do is chop four apples into small pieces, and finely chop a quarter of a red onion. Like this.
Once you’ve chopped the apples and onion, sauté the onion in a little olive oil until they’re soft and slightly brown, then add the apples and stir to combine with the onion. Add one quarter of a cup of water and three teaspoons of apple cider vinegar to the pan, then add the curry, cumin, ginger, dry mustard, and molasses. Lower the heat to simmer for approximately thirty minutes and stir occasionally until the mixture is thick and the liquid has evaporated. Let it cool a bit and then go after it with an immersion blender (affiliate) or a potato masher until it looks like this.
That’s it. It’s easy, healthy, and oh so darn good.
Let the relish cool and then store in the refrigerator in an airtight container for five to seven days.
I have some fabulous chutney ideas coming up. Stay tuned!
Have you ever had a savory apple relish?
Do you like mixing sweet and savory together in one dish?
What food would you put this on?
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