Apple chutney

Apple Chutney

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Molly Stingley


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.


☆☆☆☆☆ 0 votes

makes about 3-4 cups of chutney.
1 Hr
1 Hr
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 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.

Printable Recipe Card

About Apple chutney

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

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