Makes about 2 cups
Active Time: 40 minutes
Total Time: 40 minutes
Cooler autumn days mean a greater availability of crisp, juicy apples. To make this chunky apple chutney, choose semi-tart, firm baking apples like Braeburn or Honeycrisp.
1½ pounds apples, peeled, cored, and cut into pieces
1 cup chopped onion
1 teaspoon finely chopped garlic
½ cup plus 2 tablespoons granulated sugar
¼ cup plus 2 tablespoons apple juice
3 tablespoons white wine vinegar
1 teaspoon five-spice powder
½ teaspoon fine sea salt
Crushed red pepper flakes, optional
Thyme leaves, optional for garnish
Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat to a simmer and cook, stirring often, until the liquid reduces to just enough to glaze the apples and onions, about 30 minutes. Be sure to stir the bottoms and sides to keep the mixture from scorching.
Spoon into a serving bowl or storage container. If made ahead, it can be refrigerated for up to 3 days. Sprinkle with the red pepper flakes and the thyme leaves, if you like, to serve.