Recipe Fruit Chutney

[TastyReuben]

Fruit Chutney
Makes about 2 1/2 cups

Ingredients
1 large red onion, diced
2 TB butter
1 TB neutral oil
Kosher salt
2 tsp coriander seeds, crushed (not ground)
1 tsp yellow mustard seeds, crushed (not ground)
2 Granny Smith apples, peeled, cored, and diced
1/4 cup granulated sugar
1/3 cup dried apricots, diced
1/3 cup dried cherries, chopped
1/3 cup dried currants (or raisins, if currants are unavailable)
1/3 cup apple cider vinegar
1/3 cup water

Directions
Set a saucepan over medium heat and add in the onion, butter, oil, and a pinch of the salt. Cook until the onion starts to go soft, 10 minutes or so, and stir it every couple of minutes. Toss in the crushed seeds and cook for another minute, then in with the apples, sugar, and another pinch of the salt. Cook for another minute or so, just until the sugar dissolves.

Now, tip in the dried fruits, along with the vinegar and water, and give it all a good stir. Bring up to a simmer and cook until it’s thickened, but not so long that the apples lose their shape. Remove from the heat and cool.

Excellent with poultry, pork, or as part of a grilled cheese sandwich, among other things.

Recipe based on one from Chris Kimball’s Milk Street.

 

[karadekoolaid]

I like the look of that. Lots of fruit, so the sweetness will come from there. The coriander seeds will add a citric, orangey flavour, so that works as well. I've no idea what the butter does, however.
How long did you cook it for, total?

 

[TastyReuben]

I like the look of that. Lots of fruit, so the sweetness will come from there. The coriander seeds will add a citric, orangey flavour, so that works as well. I've no idea what the butter does, however.
How long did you cook it for, total?

Thanks. The whole thing, beginning to end, maybe 30 minutes, tops. That’s prep and everything.

 

[badjak]

It sounds a bit like blatjang
Blatjang - Wikipedia

 

[Morning Glory]

I like the look of that. Lots of fruit, so the sweetness will come from there. The coriander seeds will add a citric, orangey flavour, so that works as well. I've no idea what the butter does, however.
How long did you cook it for, total?

I don't understand the butter either. First time I've ever seen it in a chutney recipe. Maybe it helps thicken it as it cools.

 

[Barriehie]

Maybe mouthfeel??.

 

[TastyReuben]

I've no idea what the butter does, however.

I don't understand the butter either.

Maybe mouthfeel??.

Checking the blurb at the beginning of the recipe, all he really says is his is “inspired by a chutney by London baker Claire Ptak,” and “a combination of…butter and neutral oil worked best for sauteeing.” - I will say it does have a very smooth, almost creamy texture.