Apple Chutney

4.81 from 46 votes

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

Cook Time1 15

Total Time1 25

Course: Condiment

Cuisine: American

Keyword: apple chutney, apple chutney recipe

Servings:

Calories: 125kcal

Author: Susan Pridmore

Equipment

Chef's knife
Dutch oven or other large heavy-bottomed pot

Ingredients

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

Instructions

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 low heat and 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 two weeks.
If you seal the jars using a canning method (see the post for details on how to do this), store in a dark, dry, cool space for up to 6 months.

Nutrition