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apple chutney

MollyKay avatar
Recipe by
Molly Stingley
@MollyKay
Denton, TX

You can eat this as soon as you make it but the flavors blend together and become amazing after 2 or 3 months. It is wonderful on roasted pork or chicken kinda like cranberry relish at thanksgiving. It is also good with cheddar cheese and crackers. The unopened jars will keep for 2 years or so. Once they are opened it needs to be refrigerated and eaten within 3 weeks.

►
yield serving(s)
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For apple chutney

  • 6
    granny smith apples peeled, cored and diced small
  • 1 1/2 c
    chopped yellow onion
  • 2 Tbsp
    minced fresh ginger
  • 2 md
    oranges, zested and juiced
  • 3/4 c
    light brown sugar packed
  • 3/4 c
    apple cider vinegar
  • 1 tsp
    dry powdered mustard
  • 2
    bay leaves
  • pinch
    cayenne pepper
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    ground cardamom
  • 3/4 c
    raisins or chopped dates.

How To Make apple chutney

  • 1
    Combine all the ingredients except raisins(or dates) in a large saucepan
  • 2
    Bring mixture to a boil over medium-high heat . Stir constantly
  • 3
    Reduce the heat to a simmer and continue cooking, stirring occasionally, for 50 minutes to an hour and a half, until most of the liquid has evaporated.
  • 4
    Discard the bay leaves. Add in the raisins (or dates)
  • 5
    Ladle the hot chutney into sterilized glass jars and seal.
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