NEW! On Instagram Live!
Level up your home culinary game by using works of art as inspiration in the kitchen. Food and Art are both communal activities that have been known to draw a crowd. So we're bringing the two together. Plus these recipes are easy and quick with ingredients that aren't hard to come by. Join us for Art Bites.
In this first episode we will make an apple jalapeño chutney, inspired by the print below by artist Florence Kent.
2 ea. Crisp Apples (Granny Smith, Honeycrisp, Fuji)
1 Cups Organic Apple Cider Vinegar
1 Cups Granulated Sugar
1⁄2 Cup Finely Diced Sweet Onion
3 ea. Finely Diced Jalapeño Peppers
1 tsp. Finely Minced Fresh Garlic
2 Tb. Finely Minced Fresh Ginger
1 ea. Cinnamon Stick
1⁄4 Cup Chopped Dried Apricots
1⁄2 Cup Dried Cranberries
1⁄4 tsp. Cardamom
1⁄2 tsp. Salt
2 tsp. Cornstarch
2 Tb. Water (for cornstarch slurry)
- Combine all ingredients EXCEPT cornstarch & water in a large stainless steel bowl and cover. Let stand at room temperature overnight.
- Pour contents of the bowl into a medium stainless steel saucepot. Over medium-high heat, bring to a simmer, stirring occasionally for 30 minutes or until the apples are mostly translucent.
- In a measuring cup, combine cornstarch and water and whisk together until cornstarch dissolves to make a slurry. Whisk into boiling chutney mixture quickly to thicken.
- Continue to simmer on low for 10 minutes stirring occasionally.
- Remove from heat, cool, and store airtight in the refrigerator for up to 3 months.
Chutney can be enjoyed in a number of ways! Use as a condiment on a cheese board (great with chevre), as a spread on a sandwich, in chicken salad, and as a delicious sauce for roasted pork tenderloin or roasted curried cauliflower steaks.
Florence Kent, Apples, ca. 1935
Silkscreen on cream paper, 8 7/8 x 8 1/4 in.
Courtesy of the Fine Arts Program, Public Buildings Service, U. S. General Services Administration. Commissioned through the New Deal art projects, 1945 45.46