Page’s Platefuls: Apple Chilli Chutney

As the holiday season approaches, we begin to think about hosting, entertaining, and gift giving. With that in mind, Chef Alex Page has created a recipe that checks all of those boxes! This Apple and Chilli Chutney uses cherry spiked hard cider from Banjo Cider, and brings some heat from Hurt Berry Farm’s Persian Lime Hot Sauce.

This recipe is extremely versatile and great to keep in the fridge (for up to one week) during the season! During your festive feasts, place this atop a cracker or crostini with brie as an appetizer; add it to a salad dressing in place of honey or sugar to add an additional layer of flavour; or serve it alongside roasted pork! It also works great as a gift to take to your next holiday party.

Apple Chilli Chutney

Ingredients (makes two cups):

• 1 tbsp olive oil
• 4 large Ambrosia apple, peeled, cored and diced
• 1 inch piece of ginger, peeled and minced
• 1 cup Banjo Cider Rouge Hard Cider
• 2 tsp Hurt Berry Farm Ethereal Hot Sauce
• 1 cup packed brown sugar
• Juice of 1 lemon
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp ground cloves
• 2 tsp mustard seeds

Instructions:

1. Place a medium sized sauce pot over medium-high heat. Add in the olive oil. Once oil is hot, add in diced apple and minced ginger. Cook for 3 to 5 minutes or until slightly softened.
2. Add in cider and cook for 3 to 5 minutes, or until slightly reduced. Add hot sauce, sugar, lemon juice, and all of the spices. Bring to a gentle simmer. Cook over low heat for 20 to 30 minutes, or until a chutney consistency is reached. Cool slightly.
3. Serve alongside Brie and crackers or toasted baguette.

Where to get your ingredients:

Banjo Cider: Located in Uxbridge, along the Leaskdale Loop, Banjo Cider is an orchard, cidery, patio and tasting room in the picturesque hills of the Oak Ridges Moraine—with handcrafted cider that is made slowly with certified organic Ontario apples and premium ingredients. In the summer, enjoy live music and food on their outdoor patio. In the winter, enjoy the tasting room or, on select days, reserve a firepit.

Hurt Berry Farm: Located in Port Perry, Hurt Berry Farm was founded on the principles of quality, Chef made, flavour first, and all natural hot sauces that are not just "hot" for the sake of being hot! Explore a variety of gourmet products and flavourful sauces—handcrafted to elevate your everyday meals and deliver a memorable spicy experience.

A special note from the Chef:

Thank you to everyone for following along my Durham food journey this year! Wishing you and yours a happy and safe holiday season!

This recipe was created in partnership with Chef Alex Page as part of a series focusing on field-to-fork meals using local ingredients from local businesses in Durham Region.