I mean, you just simmer a bunch of cut up fruit with vinegar and sugar. How easy is that, I ask you?
And it is great as a condiment to almost anything (you don't' have to stop at Indian food).
Of course, I couldn't leave well enough alone and do a mango chutney, like everyone else. Oh no! I sent and invented an apple chutney. And I've got the recipe for you right after the break.
Vegetarian recipe: Apple chutney
3 large green apples, peeled and large diced
4 ounces onions, medium dice
4 garlic cloves, minced
8 fluid ounces cider vinegar
6 ounces brown sugar
3 ounces crystallized ginger, minced fine
3/4 teaspoon salt
2 cinnamon sticks, ground
1 teaspoon mustard seeds
1 tablespoon fresh ginger, minced
1 fluid ounce apple brandy
1 fluid ounces lime juice
Cook everything except the lime juice and the brandy over a low heat for about 45 minutes (keep it to a light simmer). You want to soften the apples and the onions and reduce the liquid, but you do not want to turn the liquid syrupy (add a splash of water, say a few tablespoons, if needed to prevent this). Then add the brandy, reduce a bit more, then add the lime juice and remove from the heat.
Taste, adjust seasonings as needed, then serve with your duck breast.
Refrigerate leftovers (and there will be leftovers, this makes 2 - 3 cups of chutney) and enjoy with sandwiches, curry, eggs, and so on.
Just don’t eat it at three in the morning when it is too hot to sleep and you’ve got a serious case of the munchies. It’ll give you heartburn.