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
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
In This Recipe
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.