curried apple walnut chutney

By garlic and zest
September 16, 2015
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Author Notes:

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

Serves: 6

  • 1 tablespoon olive oil
  • 1 small onion, peeled and thinly sliced, root to tip
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 teaspoon fresh or 1/2 teaspoon dried minced ginger
  • 3 apples, peeled, seeded and cut into 1/2" dice
  • 1 tablespoon brown sugar
  • 1/3 cup water
  • 1/3 cup dried cranberries
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • 1/3 cup chopped walnuts
  1. Preheat oven to 350 degrees. Place walnuts on a baking sheet and cook until toasted and fragrant, about 7-10 minutes. Set aside.
  2. 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.
  3. 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.
  4. Stir in the toasted walnuts. Serve.

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