apple chutney
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.
No Image
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 1Combine all the ingredients except raisins(or dates) in a large saucepan
-
Step 2Bring mixture to a boil over medium-high heat . Stir constantly
-
Step 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.
-
Step 4Discard the bay leaves. Add in the raisins (or dates)
-
Step 5Ladle the hot chutney into sterilized glass jars and seal.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Sauces
Tag:
#Quick & Easy
Ingredient:
Fruit
Diet:
Gluten-Free
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Wheat Free
Culture:
English
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes