Our condiment fixation certainly isn't new. And now we've fallen for yet another one. At the newly opened Tar & Roses in southern California, chef Andrew Kirschner serves a variety of inventive "little nuggets of love," as he calls them. His minted-apple chutney, a spicy-sweet-sour burst of flavor, is paired with lamb belly at the restaurant. We discovered that it's equally delicious alongside roast pork or even spooned on toast.
Recipe adapted from Andrew Kirschner, Tar & Roses, Santa Monica, CA
Yield: 3 cups
Cook Time: 40 minutes
⅓ teaspoon whole allspice
⅓ teaspoon green cardamom pods
1 cinnamon stick
1 medium red onion, finely chopped
3 garlic cloves, smashed
One 1½-inch piece fresh ginger, scraped and thinly sliced into rounds
⅓ cup currants
1 cup granulated sugar
¼ cup honey
¾ cup apple cider vinegar
⅓ cup fresh lemon juice (about 1½ lemons)
¼ cup fresh orange juice (about 1 orange)
2 árbol chiles or other thin red chiles
⅓ teaspoon ground cloves
4 medium apples (preferably Braeburn or Gala apples)--peeled, cored and coarsely chopped
½ bunch fresh mint leaves, finely chopped
1. In a piece of cheesecloth, place the allspice, cardamom and cinnamon; gather the corners and tie with butcher's twine.
2. In a large saucepan set over medium heat, combine the onion, garlic, ginger, currants, sugar, honey, apple cider vinegar, lemon juice, orange juice, chiles, cloves and the spice sachet. Cook until reduced by two-thirds, about 15 minutes. Add the apples and cook until they are tender and the liquid is mostly evaporated, 20 to 25 minutes. Cool to room temperature, remove and discard the spice sachet, and stir in the mint just before serving. Serve at room temperature or store in an airtight container for up to 5 days.