One day at work my dear friend Calvin remarked that there was suddenly a apple tree in the garden where we all agreed one had not been before. Although I’m willing to entertain the possibility that it had in fact always been there but was rendered incognito by it’s previously appleless exterior, another viable explanation for it’s sudden appearance is that it is probably magical or enchanted in some way.
So this probably magical fruit was just languishing on the branches while we all rushed around feeding leafers and all the keyed up children out of school for MEA weekend. But don’t worry! I pulled it together and rescued some in time to make Ginger Apple Chutney. See?
This was my first time using an apple peeler/corer and I was positively charmed by it. Andy’s Mom, Pamela, used to make Kitchen Witches so lovely and renowned that they prompted Martha Stewart to send her one which she was nice enough to loan me last week. I feel like a kitchen tool from Martha Stewart must itself hold a sort of otherworldly power, and so, as you can imagine, when combined with the enchanted apples things were getting PRETTY DAMN MYSTICAL up in here.
The base for the recipe I used was from Tigress in a Pickle with some tweaking. I followed her same steps but used the following ingredients and amounts:
- 20 Enchanted Apples
- 4 C. Diced Red Onion
- 2 Tsp Minced Garlic
- 6 Tbl. Minced Ginger
- 2 Tbl. Garam Masala
- 1 Tsp. Mustard Seed
- 1/2 Tsp. Mustard Powder
- 1/4 Tsp. Cayenne
- 2 Tbl. Salt
- 2 C. Brown Sugar
- 1 C. Apple Cider Vinegar (I used Braggs…)
- 1 C. White Wine Vinegar
It turned out great and made a ton! It will soon be gracing some tiny pork pies at my upcoming Guy Fawkes Night and in the meantime I’ll be dipping cheese into it like a crazed pig. C