Partridgeberry Apple Chutney – This mildly spiced partridgeberry apple chutney is earthy, tangy and makes a delicious accompaniment to roast pork or baked ham.
This Partridgeberry Apple Chutney makes a great accompaniment to grilled pork chops or roast pork, especially Herb Crusted Roast Pork. Partridgeberries or lingonberries are a local Newfoundland favourite but you can easily substitute cranberries in this recipe.
We often serve this chutney with baked ham too and you can even use it as a more savoury substitute for cranberry sauce with chicken or turkey.
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- 3 tbsp extra virgin olive oil
- 1 small red onion
- 2 large apples diced
- ½ tsp kosher salt
- Zest and juice of one orange
- ¼ cup apple cider vinegar
- 1 tbsp finely grated ginger root
- 1 cup partridgeberries or cranberries
- 1 tsp nutmeg
- Pinch ground cloves
- ½ tsp fresh coarsely ground black pepper
- 3 tbsp brown sugar
- pinch red curry powder hot (optional)
Over medium low heat saute chopped red onion in the olive oil for about 2 minutes until the onions become translucent but not browned.
Toss in chopped apples and saute for an additional minute. Add the remaining ingredients and simmer for about 10 minutes until thickened to a jam-like consistency .
Leftovers can be stored in the refrigerator in a mason jar or other clean sealed container for several days.