Spicy apple sauce with prunes pairs beautifully with poultry, pork, fish, and grain-based side dishes. Chutney made from tart apple varieties and sweet dried plums is especially suited for duck. Indian fruit chutney also complements cheese, and you can spread chutneys on bread or toast.
Ingredients: 1 Antonovka apple, 5 prunes, 2 tablespoons heavy cream, 1 tablespoon butter, a pinch of chili pepper, a pinch of ground paprika, a pinch of salt.
Do not peel the Antonovka apple, but if you use other varieties with thicker skins, be sure to remove them. Chop the apple into sticks and sauté in butter until soft. Pour the cream into the pan with the apple, add the chopped prunes and spices. Simmer the mixture over medium heat for a few minutes until it thickens slightly.
Life Hack
The main criterion for choosing apples for chutney is a thin skin, which can be left unpeeled to reduce cooking time and retain vitamins. You can always adjust the acidity with sugar and lemon juice or vinegar. If the sauce will be served immediately, it’s better to use lemon juice, while vinegar is more appropriate for making chutney to store for the winter.