- 1 medium yellow onion
- 3 Tbsp olive oil
- 1 Tbsp maple syrup
- 1 medium Honeycrisp apple, cored
- 1 large McIntosh apple, cored
- 1 cup fresh apple cider
- ⅓ cup apple cider vinegar
- 1 tsp whole-grain mustard
- ½ tsp kosher salt
- 2 Tbsp golden raisins
- Cut the onion into quarters, then thinly slice each quarter.
- In a medium saucepan or deep 10-inch skillet, heat the olive oil over medium-low heat. Add the onions and maple syrup and cook, stirring occasionally, until the onions are lightly caramelized, 10 to 15 minutes. If the onions begin browning too quickly, turn the heat to low.
- Thinly slice both apples, then stack the slices and cut them roughly into thirds.
- Add the apples to the pan and cook over medium-low heat, stirring occasionally, until starting to soften, 6 to 8 minutes.
- Add the apple cider, vinegar, mustard, and salt and bring to a boil. Lower the heat and simmer, stirring occasionally, for 30 to 35 minutes, until the mixture has thickened and the apples are falling apart. There may still be some liquid at the bottom of the pan; the chutney will thicken as it cools.
- Off the heat, stir in the raisins. Transfer the chutney to a small bowl or container and cool completely before serving.
- Serve chilled or at room temperature. Chutney will keep for up to 5 days in the refrigerator.