Curried apple walnut chutney is a delicious taste of fall and super easy to make! Serve it with roast pork or chicken. —garlic and zest
What You'll Need
small onion, peeled and thinly sliced, root to tip
fresh or 1/2 teaspoon dried minced ginger
apples, peeled, seeded and cut into 1/2" dice
cornstarch mixed with 2 teaspoons water
Preheat oven to 350 degrees. Place walnuts on a baking sheet and cook until toasted and fragrant, about 7-10 minutes. Set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the onions and sprinkle with salt. Cook the onions for 3-4 minutes until they start to soften. Sprinkle in the curry and stir to combine. Cook the curry for about a minute until it becomes fragrant then add the apples, ginger, brown sugar, dried cranberries and water.
Cover and cook for 5-6 minutes until apples soften slightly and cranberries plump. Stir in the cornstarch and cook over medium high heat for about a minute until the syrup thickens. Remove from heat. Adjust seasonings to taste -- adding more salt or brown sugar if needed.