This lighter version of classic apple chutney gets inspiration from both fresh fruit relishes and spicy Italian fruit mostardas. One of the key ingredients here is mustard seed oil (I use Yandilla Mustard Seed Oil) which gives an almost horseradish-like kick to this flavorful, fresh condiment. Sweet apples are really important here as well, you want the sweetness to balance out the pungency of the mustard seed oil and the acidity of the lemon juice.
Pair with any type of pork - seared pork chops, porchetta, roasted pork tenderloin or even your holiday ham. Or I even like this spooned over roasted baby carrots. For a quick side, toss a cup of this lively chutney with a couple cups of cooked farro and a drizzle of olive oil.
Note: You can make this about an hour ahead of time, the acidity of the lemon juice will prevent the apples from browning. You can also follow steps 1 & 2 and refrigerate the dressing overnight and add the apples and cilantro before serving. —Asha Loupy
1 1/4 cups
sweet apples, peeled, cored and finely diced
2 1/2 tablespoons
cilantro, finely chopped
In This Recipe
Heat a small pan over medium heat. Add the cumin, coriander and fennel seeds and toast for 1 minute, shaking the pan to prevent burning. Remove the pan from the heat and transfer the toasted spices to a mortar and pestle. Grind the spices until they are a coarse powder (you can also pulse the spices a couple times in a spice grinder to get the same result).
In a medium bowl, combine the ground toasted spices, whole yellow mustard seeds, chopped serrano chile, lemon juice, honey and salt, and whisk until the honey and salt are fully dissolved. Whisk in the mustard seed oil in a slow steady stream until combined. Add the diced apples and chopped cilantro and stir to combine.
Let the mixture sit for 20 - 30 minutes, at room temperature (the acidity of the lemon juice will prevent the apples from browning). Taste and adjust seasonings. Serve immediately.