First off, I don't know how I made it almost 33 years without this chutney. Sweet, bitter, sour, tangy, and slightly spicy, it is absolutely fantastic. Now here's the story behind the chutney:
In the not too distant past, I became the proud owner of a bag of groundcherries. I wasn't very fond of the flavor, so I decided to make them into a chutney. I did some research, found a mango chutney recipe that was a suitable base for my recipe, and got to work. As it turns out, the foundational recipe bears only a passing resemblance to the chutney that I made, but that's just the way I roll.
The chutney is fairly mild but has surprising depth. The sweetness of the apples and the tangyness of the cranberries makes this a perfect accompaniment for naan bread, toast, or Quorn fillets, or you can eat it straight out of the jar - which is probably what's going to happen to the batch that is currently chilling in my refrigerator.
If you can't get groundcherries, feel free to replace them with one cup of cranberries or diced apple (or cherry, if it floats your boat).
1 tbsp vegetable oil
1/2 tsp chile flakes
1 cup diced yellow onion (approx. 1 medium onion)
1/8 cup minced fresh ginger
3 cups apple - peeled, cored and diced (approx. 3 medium apples)
1 cup groundcherries (aka cape gooseberries)
2 cups cranberries (fresh or frozen)
2/3 cup unsweetened apple cider
1/3 cup cider vinegar
1/3 cup demerara sugar (or light brown sugar)
1 tbsp curry powder
1 tsp pumpkin pie spice mix
1/2 cup raisins or golden raisins
1/2 tsp Kosher salt
1/2 tsp black pepper
Zest of one orange
In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast it long enough to flavor the oil. Add the onions and sweat until soft. Add the ginger sauté for 1-2 minutes.
Add the diced apple. Cook for 1-2 minutes. Stir in the cranberries and ground cherries.
Add the apple cider, cider vinegar, demerara sugar, curry powder, and pumpkin pie spice mix. Stir to combine. Add the raisins, salt, pepper, and orange zest. Bring the mixture to a simmer and allow to reduce for about 30 minutes, stirring frequently.
I used a mild yellow curry powder but feel free to use a spicier blend if you wish.