Grilled Apple Onion Chutney

  • 1 large apple, peeled and cored, cut into 8 wedges
  • 1 onion, any color, top trimmed off, skins and brown parts of roots removed
  • Olive oil
  • Salt and pepper
  • 2 tbsp. Dijon mustard
  • 2 tsbp. honey
  • 4 tbsp. fresh lemon juice
  • 1 tsp. garam masala, toasted
  • 1 tsp. cumin, toasted
  • 1/3 cup olive oil
  • Salt and pepper, to taste
  • ¼ cup fresh flat leaf parsley leaves, chopped
  • ¼ cup fresh cilantro leaves, chopped
  • 3 tbsp. fresh thyme leaves, chopped

Skewer apple wedges onto metal or bamboo skewers. (If using bamboo skewers, soak them in water for about 20 minutes first to minimize burning.) Next, slice onion in half, through the roots in the bottom (leaving roots on helps keep the onion wedges intact for grilling). Next, slice each half into 4 wedges. Skewer all 8 onion wedges onto some skewers. Place apple and onion skewers onto a sheet pan covered with foil.

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