This apple chutney with raisins is so good, you might want to grab a spoon and just eat it from the jar.Jump to Recipe
Fall is apple chutney season. I spoon it on soups like my new favorite roasted butternut squash soup, on veggies like this roasted cabbage, and my husband's pork chops. I'm making a new batch to experiment with it in wraps of black beans and roasted squash.
This chutney is slightly modified from one of Ina Garten's on The Food Network that got rave reviews.
Use 2 different kinds of apples for a depth of flavor. One should be Granny Smith for the tartness. I've used Fuji, Honey Crisp and Pink Lady apples as my second apple with great success.
Most any vinegar, except balsamic vinegar, is fine in this recipe. But apple cider vinegar is the best vinegar for this recipe if you have it on hand. I use this vinegar for many of my salad dressing this time of year too.
There's a little prepping involved, but I simplified it a bit.
The original recipe calls for peeling and coring the apples. I chose not to peel them, and it worked great.
Instead of peeling and finely mincing fresh ginger, I used ginger paste in a tube. Since ginger in a tube isn't as potent as freshly minced ginger, I used a bit more. This is the only pre-made ginger paste I use, as many other products have very diluted flavors.
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5 Ways To Use Apple Chutney
Top soups with it, like this Roasted Butternut Squash Soup.
Spoon a little over roasted vegetables, such as roasted squash, sweet potatoes or these Garlic Roasted Cabbage Steaks.
Fold a little into your next burrito or soft taco.
Add to an appetizer tray along with cheeses, crackers and nuts.
Spoon a little into a cheese empanada or add to a grilled cheese sandwich.
Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Weekly Recipes, 2) Vegetarian Meal Plans, and 3) Monthly Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS.
- 3 apples, cored (but not peeled) 2 Granny Smith, 1 Honey Crisp (see notes)
- 1 cup finely chopped yellow onion
- 4 teaspoons ginger paste
- ½ cup orange juice
- 3 ounces apple cider vinegar, a little more than 1/3 cup
- ½ cup brown sugar, lightly packed
- ½ teaspoon brown mustard seeds
- ⅛ teaspoon red pepper flakes
- 1 ½ teaspoons kosher salt
- ⅓ cup golden raisins
- Finely chop the cored apples to roughly ¼" X ¼" pieces. It is not necessary to peel the apples.
- Combine the apples, onion, ginger paste, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt in a heavy bottomed sauce pan or pot over medium heat. Le Creuset cookware is perfect for this.
- Bring the mixture to a low boil, and reduce the heat to simmer for 1 hour, or until most of the liquid has evaporated. Stir occasionally to ensure none of the chutney sticks to the bottom of the pot.
- Add the raisins, and simmer for an additional 15 minutes.
- Serve immediately, or store in a jar in the refrigerator for up to one month.
- Note: This recipe is not using a canning process to seal the jars, and therefore has a shortened shelf-life.