Apple Chutney

2 pints
55 min

Equal parts sweet and tangy, serve as an accompaniment to your charcuterie board to pair with aged Cheddar; with crackers and goat or cream cheese for easy entertaining; or as a condiment on a slider roll with pork tenderloin, ham or turkey.

Apple Chutney,

Makes 2 pints, using large Granny Smith apples


Ingredients

  • 3 tart cooking apples, peeled, cored and diced (I used large Granny Smith)
  • 1/2 cup chopped white onion
  • 1 tablespoon minced ginger root
  • 1/2 cup orange juice
  • 1/3 cup apple cider vinegar
  • 1 tablespoon grainy mustard (I used a generous tablespoon)
  • 1/4 teaspoon hot pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 cup raisins or currants (I used currants)



  1. Combine all ingredients except the raisins or currants in a heavy saucepan. Bring to boil, stirring constantly, then reduce to simmer and stir occasionally until most of the liquid has evaporated; about 45 minutes.
  2. Remove from heat and add raisins/currants. Store in the refrigerator covered up to 2 weeks or can using traditional methods.


Perfect to add to rolls of pork tenderloin, ham or turkey for a holiday party!  Also delicious served with cream cheese and crackers

for easy entertaining!


Try it with a pepper crusted goat cheese, blue cheese or sharp cheddar on your charcuterie board.


And it makes a delicious hostess gift for the holidays in half pint jars.


Find a harvest of delicious of apple recipes for fall, HERE.

Recipe details
  • 2  pints
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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Ingredients

  • 3 tart cooking apples peeled, cored and diced (I used Granny Smith)
  • 1/2 cup chopped white onion
  • 1 tablespoon minced ginger root
  • 1/2 cup orange juice
  • 1/3 cup apple cider vinegar
  • 1 tablespoon grainy mustard I used a generous tablespoon
  • 1/4 teaspoon hot pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 cup raisins or currants I used currants
Instructions

Combine all ingredients except the raisins or currants in a heavy saucepan. Bring to boil, stirring constantly, then reduce to simmer and stir occasionally until most of the liquid has evaporated; about 45 minutes.
Remove from heat and add raisins/currants.
Store in the refrigerator covered up to 2 weeks or process using traditional canning methods.
Tips
  • Enjoy as an accompaniment to pork, turkey, roasted chicken or grilled salmon or as condiment with pork tenderloin, ham or turkey on roll as a slider; served with cream cheese and crackers for easy holiday entertaining or on a charcuterie board with cheddar, goat or blue cheese.
Mary @ Home is Where the Boat Is
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