Apple Chutney

Apple Chutney2

Today we are going to do a nice little Spiced Apple Chutney. There are a million ways to make chutney and even more different types. The amount of variation is so great that I am not sure how exactly to define chutney, but I would say it’s an Indian spiced garnish with complimentary flavors. The most familiar chutneys to most people are probably mango chutney and the mint chutney and tamarind chutney served on the side at most Indian restaurants.

For our chutney, we are going to use apple with a nice little bit of spice. I personally use this as a garnish since it is fairly sweet with a nice little kick if you add a serano pepper. I used it as a side for a roast pork loin that had a sage rub.  However you use it, the sweet flavor accentuates a number of dishes, and the light spice makes for an interesting change from apple sauce or the likes.Pork Apple Chutney2


3 medium red apples, such as fuji or gala

1 cup rasins

1 small onion diced (optional)

1 tsp curry powder

½ tsp salt

1 tsp lemon juice

1 Tbsp sugar

½ Serrano pepper (optional)


1)      Peel and chop the apples and onions into small cubes.

2)      Place in a medium sauce pot with the raisins and just enough water to cover.

3)      Add in the remaining ingredients and mix well.

4)      Bring to a boil and simmer uncovered until most of the water is evaporated, about 30 minutes. The apples should be soft and the raisins should be plumped up like grapes.

5)      Let cool slightly before serving or store for up to a couple days before eating.

6)      Adjust the sugar, salt, and spices as needed.

7)      Serve and Enjoy!

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