Apple Chutney

Apple Chutney is perfect for fall or the holidays

to accompany pork, turkey or roasted chicken!

I came by this recipe for Apple Week

with The Novel Bakers, from a delicious read,

The Apple Orchard by Susan Wiggs.

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 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.

~ recipe adapted from The Apple Orchard, via the Washington State Apple Commission.

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.

Print Recipe

Apple Chutney

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.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Appetizer, Condiment

Cuisine: American

Keyword: apple, chutney, condiment, currants, food gift, Granny Smith, pork tenderloin slider

Servings: 2 pints

Ingredients

• 3 tart cooking apples peeled, cored and diced (I used 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

Instructions

• 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 process using traditional canning methods.

Notes

Enjoy as an accompaniment to pork, turkey, roasted chicken or grilled salmon or as condiment with pork tenderloin, ham or turkey on roll as a slider; served with cream cheese and crackers for easy holiday entertaining or on a charcuterie board with cheddar, goat or blue cheese.

Thank you for your visit!