Apple Chutney
This spiced apple chutney recipe is modified from one by Ina Garten on The Food Network, and is full of apples, onion, ginger and raisins. This recipe makes 2 cups, or 8 servings each ¼ cup.
Prep Time10 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Condiment
Cuisine: American
Keyword: apple chutney
Servings: 8
Calories: 125kcal
Author: Susan Pridmore
- 3 apples, cored (but not peeled) 2 tart Granny Smith apples, 1 Honey Crisp (see Ingredient Notes in the post)
- 1 cup finely chopped yellow onion
- 4 teaspoons ginger paste
- ½ cup orange juice
- 3 ounces apple cider vinegar, a little more than ⅓ 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 while warm or at room temperature. Store leftovers in mason jars or other airtight container 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.
Calories: 125kcal | Carbohydrates: 31.3g | Protein: 0.7g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 444.1mg | Potassium: 205.1mg | Fiber: 2.3g | Sugar: 26.2g | Vitamin A: 77.5IU | Vitamin C: 12.6mg | Calcium: 26.1mg | Iron: 0.4mg