apple chutney

11 Pinches
Denton, TX
Updated on Aug 28, 2016

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.

prep time 1 Hr
cook time 1 Hr
method Stove Top
yield makes about 3-4 cups of chutney.

Ingredients

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

How To Make apple chutney

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

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