There is no added sugar in this recipe; dried fruit, which contains fructose, provides sweetening, and cinnamon confers a sweet flavor. Some dried fruits are prepared with sugar–check the package or bin for ingredient listing. You can cook this chutney, or serve it raw. Don’t cook it for so long that it becomes applesauce; you want a chunky texture here. For the raw version, just combine all the ingredients and allow to sit for a bit.
1 1/2 T lemon juice, or as needed
5 c (peeled), cored, chopped apples
1/2 c raisins or other unsweetened dried fruit
1 t cinnamon
1/2 t ground ginger
1/2 t (freshly) ground nutmeg
a few dashes cayenne
a pinch of salt
apple juice or water, if needed
1. Before you chop the apples, put the lemon juice in a large bowl. As you chop the apples put them in the bowl and gently toss to coat with the lemon juice. The lemon juice will keep the apple pieces from browning.
2. Put the apples in a large pot over medium heat. Once the apples start to release some liquid, add raisins, cinnamon, ginger, nutmeg, cayenne, and salt. Stir gently to combine.
3. Cook for 15 – 20 minutes or even longer, stirring occasionally, until the apples are are of a consistency you like. If the chutney seems to drying out, add a splash or two of apple juice or water.
4. Taste for seasonings. Serve warm or at room temperature.