Apple Chutney Recipe

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Apple chutney

Molly Stingley

By
@MollyKay

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
makes about 3-4 cups of chutney.
Prep:
1 Hr
Cook:
1 Hr
Method:
Stove Top

Ingredients

6
granny smith apples peeled, cored and diced small
1 1/2 c
chopped yellow onion
2 Tbsp
minced fresh ginger
2 medium
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.

Step-By-Step

1Combine all the ingredients except raisins(or dates) in a large saucepan
2Bring mixture to a boil over medium-high heat . Stir constantly
3Reduce 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.
4Discard the bay leaves. Add in the raisins (or dates)
5Ladle the hot chutney into sterilized glass jars and seal.

About this Recipe

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: English
Other Tag: Quick & Easy