Today, like so many others, was an unplanned dinner day, where we pick and choose random things from the pantry and hope we end up with something good. Our base for this meal was a package of wonderful smoked pork chops from the box of meat* my dad gave us for Christmas. I started with the idea of a traditional pork chops and applesauce meal, and this chutney was born out of necessity: with no apple sauce in the house (and no time to make any before dinner), I decided to make a chutney from the dried apples on the shelf.

I didn’t really have any idea what I was doing, and ended up partially live-blogging the experience (and the resulting cup of tea) on Facebook, which went a little something like this:

1. Boil water to rehydrate apples
2. Pour water on apples
3. Make tea with leftover water
4. Drink tea
5. Add dried cranberries to the soaking water, ‘cos I can
6. Get ass in gear because Mer’s already frying pork chops
7. Drain and chop apples, cursing inwardly at the fruit that is still roughly the temperature of its soaking water
8. Decide to fry this shit up
9. Drink tea while waiting for Mer to finish frying pork

The end result (above), served with a side of cous cous cooked in chicken broth, was a completely amazing dinner that I can’t wait to make again. I only hope tomorrow’s leftovers are as good as tonight’s meal.

Dried Apple Chutney

Ingredients:

• 1 1/2 cups dried apples
• 1/2 cup unsweetened dried cranberries
• 1 quart boiling water
• 1/4 cup dried minced onions
• 1 cup apple cider vinegar
• 3 tablespoons butter
• 3 tablespoons garam masala
• 1 teaspoon powdered ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups hard cider**

Place apples and cranberries in large bowl and cover with boiling water. Cover tightly and let sit 15 minutes. In a separate bowl, combine cider and onion. Let sit.

Carefully drain excess water from fruit, but do not squeeze. Chop apples into bite-sized pieces.

Melt butter in a sauté pan set over medium heat. Add spices and cook, stirring constantly, 1-2 minutes or until fragrant. Stir in fruit and vinegar. Increase heat to medium-high and allow to reduce by half. Add salt, pepper, and cider.  Cook, stirring occasionally, until liquid has reduced to a light syrup. Serve immediately or cool and refrigerate.

Makes 2 1/2-3 cups.

*Yes, we got a box of meat for Christmas. My dad, a chef, gave us a box of assorted meat and poultry from his local butcher: steaks, chicken, top-quality burgers, and the yummy smoked pork we’re eating tonight. Best present EVER.

**I used Magner’s, our favorite hard cider that the local beer distributor inexplicably imports from Ireland.

Many years ago, a friend handed me 2 grocery bags full of fresh plums from the trees on his property. That weekend, I made a number of plum cordials and some plum butter, along with this recipe. This chutney is a delightful accompaniment to pork or venison, and is excellent on a cracker or square of cocktail bread with a strong cheddar as an appetizer.

Sweet and Sour Plum Chutney

Ingredients:

• 3 pounds ripe plums, pitted and cut into 1″ pieces (skin on)
• 2 cups apple cider vinegar
• 1 cup brown sugar
• 1 cup white sugar
• 2 tablespoons chopped fresh ginger
• 2 tablespoons mustard seed
• 1/2 teaspoon cayenne pepper
• 1 tablespoon jarred hot pepper rings, diced
• 1/4 cup chopped green olives
• 1/2 cup diced onions
• 1 tablespoon finely chopped garlic

In a medium stock pot, combine all but 1 cup plums with 1 cup vinegar. Cook, covered, over medium-low heat until plums are soft. Finely chop remaining plums; set aside. In a separate heavy-bottomed pot, melt sugars in remaining vinegar over medium heat. When plums are soft, puree with an immersion blender. Stir in sugar syrup and remaining ingredients, including diced plums, and bring to a boil. Immediately after mixture boils, reduce heat to low and simmer uncovered, stirring occasionally, for 3-4 hours or until sauce is thick. Pour into pint jars and refrigerate. Use within a week or freeze for up to 6 months.

Makes 2-3 pints.