Apple Chutney

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
makes about 3 cups
Level:
Easy

Ingredients
  • 6 Granny Smith apples, peeled, cored and half-inch diced
  • 1 cup chopped yellow onion
  • 2 tablespoons minced fresh ginger
  • 1 cup freshly squeezed orange juice (2 oranges)
  • 3/4 cup good cider vinegar
  • 1 cup light brown sugar, lightly packed
  • 1 teaspoon whole dried mustard seeds
  • 1/4 teaspoon hot red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup raisins
Directions
Watch how to make this recipe

Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.

Set aside to cool and store covered in the refrigerator for up to 2 weeks.


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4.7 15
The chutney was way too vinegary for me....3/4 cup was too much and out of balance.  I had to add more apples and apple juice to salvage it....I would not make this again.  Anyone have any ideas of how to save it?<br /> item not reviewed by moderator and published
Unbelievably delicious! My Granny Smiths were on the big side and I got 3 full pint sized Mason Jars out of it. I gave 2 as birthday gifts along with blocks of Farmhouse cheddar and crackers. I really hated giving it away, so I made another batch so I could freeze some. The first time I made this I followed the recipe to a 't' and it was terrific. The second time I decided to up the heat factor by doubling the cayenne because my family and I like things spicy. Both ways are outstanding just depends on your personal preference. For some reason, both times it took about 15 additional minutes of cooking to break down and even then I had to use a potato masher to break up the bigger chunks--but I did leave chunks because the texture is nicer that way. Make this, you will not regret it!! item not reviewed by moderator and published
I am canning it at this very moment......it's delicious.The recipe made 6 half pints.I believe the end result depends on the size of the apples and how you cut them up.Have been trying to find different recipes for all my apples. Did apple butter,apple sauce,Charoses, and now this chutney. Doing a craft show this weekend so won't be able to make any more batches until Monday.Can't wait..thanks so much..this stuff is great! item not reviewed by moderator and published
The recipe says it makes about 3 cups. It made wayyy more than that. Fortunately it's pretty tasty. Hopefully it will freeze well. item not reviewed by moderator and published
Yum! This was perfect with some sharp white cheddar on a cracker. I didn't realize the recipe made as much as it did, I froze the rest in 3 separate portions for later. It was a bit vinegar-y by itself but combined with the creaminess of the cheese it worked really well. item not reviewed by moderator and published
This is really good!!!! Served w goat cheese and pita chips! So glad I canned the rest as it will go with everything. item not reviewed by moderator and published
this is great stuff. made it last week to have with pork roast. For Thanksgiving i added some of it to half of my traditional bread dressing/stuffing which i always make in muffin tins to increase the number of crispy parts my family loves. adding this chutney was a hug success and was loved by all. Thanks Ina!!!!!! you do it again. item not reviewed by moderator and published
This tasted absolutely fantastic with my latkes for Thanksgivukkah! I ran out of apple cider vinegar so I just used a apple cider and about 3 tbs of balsamic vinegar to give it that kick. Also I used craisins instead of raisins. item not reviewed by moderator and published
I just made this and only giving it 5 stars as I see everyone else did! I tasted one little apple and it seems a little vinegary, so hopefully as it cools that will mellow out a bit. It also took longer to cook. I simmered it, which didn't seem as clear in the directions. It looks and smells amazing! I love the thickness and look forward to serving it with baked chicken and also for Thanksgiving dinner! Ina never fails me!! item not reviewed by moderator and published
I have made this recipe twice and it is superb! Layer sharp cheese over a hearty cracker and top with chutney. This got rave reviews from my guests. item not reviewed by moderator and published
This was delicious! Served it with pork tenderloin as well as with cheese and crackers. item not reviewed by moderator and published
YUM! So mad at myself for taking so long to make this... It's the perfect combination of sweet, tangy, and spicy, all at the same time. Thank you Ina! item not reviewed by moderator and published
Served it with Beecher's Flagship cheese and crackers .Followed the directions exactly but didn't add raisins.Smooth ,sharp and rich at the same time. Absolutely delicious! item not reviewed by moderator and published
My Realtor son served this last night at a Twilight Wine and Cheese open house. He had several good cheeses but my favorite was served on the pepper crusted goat cheese and the Stilton blue cheese. Loved it. I would give it 5+ stars. item not reviewed by moderator and published
Made this last night after watching Ina make it. Served it today with cheddar and crackers like she shows. It got devoured. item not reviewed by moderator and published
do u mean it was a Wine &amp; Cheese open house that was themed after the Twilight series? Sounds classy! item not reviewed by moderator and published

This recipe is featured in:

Fall Entertaining Guide