Chutney is a condiment made with a combo of vinegar and sugar and spiced up with mustard seeds and ginger. Once made it will keep for a couple of weeks in the fridge and can be used on sandwiches, served alongside chicken, pork, or beef, or even tossed in a salad to brighten it up. Here the chutney is served with ham, sharp cheddar and mustard on rye bread.
Makes 2 generous cups
2 tablespoons extra virgin olive oil
1/2 cup chopped onion
1 garlic clove, thinly sliced
1 small red bell pepper, diced
2 tablespoons minced fresh ginger
1/2 teaspoon mustard seeds
pinch ground allspice
1/2 cup red wine vinegar
1/2 cup sugar
1/4 cup golden raisins
1 1/4 pounds Rome beauty or other sweet apples, peeled, cored, and cut into 1-inch dice
coarse salt and ground pepper
For 4 sandwiches
4 large slices whole-grain rye bread
3 ounces sharp Cheddar cheese, thinly sliced
3 ounces thinly sliced ham
1. For the chutney: In a medium saucepan heat the oil over medium-low. Add the onion and garlic and cook until tender, about 7 minutes. Add the bell pepper, ginger, mustard seeds, and allspice, and cook until the pepper has softened, about 5 minutes.
2. Add the vinegar, sugar, and raisins to the pan and bring to a boil. Stir in the apples, season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook 10 minutes. Uncover and continue cooking for 15 minutes more or until the apple is very tender, but keeping its shape and the chutney has thickened, about 15 minutes longer. Cool to room temperature before chilling.
3. For the sandwiches: Spread each slice of bread with mustard, top 2 slices with cheese, ham, and 2 tablespoons of chutney (or as much as you like) and close. Cut each sandwich in half to make four.