This lighter version of classic apple chutney gets inspiration from both fresh fruit relishes and spicy Italian fruit mostardas. One of the key ingredients here is mustard seed oil (I use Yandilla Mustard Seed Oil) which gives an almost horseradish-like kick to this flavorful, fresh condiment. Sweet apples are really important here as well, you want the sweetness to balance out the pungency of the mustard seed oil and the acidity of the lemon juice. <br />Pair with any type of pork - seared pork chops, porchetta, roasted pork tenderloin or even your holiday ham. Or I even like this spooned over roasted baby carrots. For a quick side, toss a cup of this lively chutney with a couple cups of cooked farro and a drizzle of olive oil. <br /> <br />Note: You can make this about an hour ahead of time, the acidity of the lemon juice will prevent the apples from browning. You can also follow steps 1 & 2 and refrigerate the dressing overnight and add the apples and cilantro before serving.

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