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)
- 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 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.
Apple Chutney
Recipe details
- 2 pints
- Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
Show Nutrition Info
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