Apple chutney

MollyKay avatar
By Molly Stingley
from 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.

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


  •   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
  •   1/2 tsp
  •   1/4 tsp
  •   1/4 tsp
    ground cardamom
  •   3/4 c
    raisins or chopped dates.

How To Make

  • 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.