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Apple Chutney

Ming says: Apples are, of course, great raw, but they're equally good, if not better, cooked. This tart-sweet chutney, spiked with ginger, takes advantage of the fact, and ups the taste ante by using fragrant Fuji apples. This wonderful apple provides subtly sweet flavor; it also keeps its shape when cooked, so the finished chutney has body. (If you can't get Fujis, any non-mealy apple can be substituted.) Chutneys are great, versatile condiments to have on hand, and this is one of the best. Keep the chutney in the fridge. Its flavor will intensify with time.

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