15 ways to use your apples

9. Chutney

Pair sweet and tart apple chutney with rich meats to balance your meal. Originally a sweet, sour, or spicy Indian relish, now there are as many chutneys as there are cooks that make them. Here, Chef Raymond Ost at Sandrine's Bistro in Cambridge shares one of his delicious fruit chutneys.

Sandrine's Apple Chutney
Makes about 4 cups

At Sandrine's in Harvard Square, chef and part-owner Raymond Ost often serves fruit chutneys with meat and poultry dishes. Ost prefers Cortland apples for apple chutney, but he'll use any red apples if they aren't available. His recipe has been adapted for the home cook.

2 tablespoons vegetable oil
5 cups diced, peeled Cortland apples
1 Spanish onion, diced
1 tomato, seeded and diced
1 tablespoon chopped fresh tarragon
1 tablespoon red wine vinegar
2 tablespoons honey
Pinch ground nutmeg
Pinch ground cinnamon
4 drops Tabasco sauce

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
2. Add the apples and saute until tender, about 7 minutes. Transfer to a large bowl.
3. Heat the remaining 1 tablespoon of oil in the skillet. Add the onion and saute until tender.
4. Add the tomato and saute 1 minute.
5. Add to the apples. Add the remaining ingredients and mix gently. Cover and refrigerate overnight.
6. The chutney will keep about a week in the refrigerator.

(Justine Ellement /Globe Staff)
9. Chutney Pair sweet and tart apple chutney with rich meats to balance your meal. Originally a sweet, sour, or spicy Indian relish, now there are as many chutneys as there are cooks that make them. Here, Chef Raymond Ost at Sandrine's Bistro in Cambridge shares one of his delicious fruit chutneys. Sandrine's Apple Chutney Makes about 4 cups At Sandrine's in Harvard Square, chef and part-owner Raymond Ost often serves fruit chutneys with meat and poultry dishes. Ost prefers Cortland apples for apple chutney, but he'll use any red apples if they aren't available. His recipe has been adapted for the home cook. 2 tablespoons vegetable oil 5 cups diced, peeled Cortland apples 1 Spanish onion, diced 1 tomato, seeded and diced 1 tablespoon chopped fresh tarragon 1 tablespoon red wine vinegar 2 tablespoons honey Pinch ground nutmeg Pinch ground cinnamon 4 drops Tabasco sauce 1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. 2. Add the apples and saute until tender, about 7 minutes. Transfer to a large bowl. 3. Heat the remaining 1 tablespoon of oil in the skillet. Add the onion and saute until tender. 4. Add the tomato and saute 1 minute. 5. Add to the apples. Add the remaining ingredients and mix gently. Cover and refrigerate overnight. 6. The chutney will keep about a week in the refrigerator.