QUICK APPLE-TOMATO CHUTNEY

QUICK APPLE-TOMATO CHUTNEY

From the Kitchen of: Pepper

Source: "Adapted from "The New England Cookbook," by Brooke Dojny (Harvard Common Press, 1999)"

2 Tbsp vegetable oil
1 medium onion -- thinly sliced
2 garlic -- chopped
2 lge. Granny Smith or other tart apples -- cored and cut in1/2-inch cubes
1 lge. tomato -- cored and cut in 1/2-inch cubes
1/2 c raisins
1 Tbsp minced fresh ginger
1 tsp minced fresh or pickled jalapeno pepper
1/4 tsp. ground allspice
1/8 tsp. ground cloves
3/4 c distilled white vinegar
2/3 c. packed light-brown sugar
1/2 c orange juice
1 tsp salt or more to taste
1/2 tsp freshly ground black pepper or to taste

* Heat the oil in a wide, deep skillet (not cast iron) over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 5 minutes. Add garlic; cook, stirring, for 1 minute. Add apples, tomato, raisins, ginger, jalapeno, allspice and cloves; cook, stirring, until the apples begin to give off their juices, about 3 minutes.
* Add vinegar, brown sugar, orange juice, salt and black pepper. Raise the heat to high and bring to a boil, stirring. Reduce the heat to medium-low; simmer, uncovered, until the apples are softened and the juices are reduced and thickened, about 10 minutes. (Do not cook until dry; the chutney will thicken as it cools.)
* Let cool, then refrigerate for at least 2 hours. Adjust the seasoning if necessary before serving. Will keep in the refrigerator for up to 2 weeks.
* Serving suggestion: With hot or cold roast meats, especially ham or pork, or spread on turkey sandwiches. Yield: 24 (2-tablespoon) servings.