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.


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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.

Directions Step-By-Step

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.

About this Recipe

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