Make Ahead

Apple Chutney

August 22, 2010
2 Ratings
  • Makes 2 cups
Author Notes

I love apples with pork so I'm always tinkering with the combination. This has just a bit of spice to it. Would also go great with turkey or chicken. - ChefO —ChefO

Test Kitchen Notes

What a lovely curried combination of apples and onions. The onions were meltingly soft and the delicate curry flavors melded wonderfully with the apples. I could eat this by the spoonful (oh wait, I did!). Be sure to wait for the chutney to cool and the flavors to fully develop before serving. - Victoria —The Editors

What You'll Need
  • 1 tablespoon Oil, Olive
  • 1/2 cup Onion, Sweet, medium dice
  • 1 Jalapeno, seeded and chopped
  • 1 tablespoon Ginger, fresh, finely minced
  • 1/2 teaspoon Coriander, ground
  • 1 teaspoon Mustard, ground
  • 2 cups Apples, tart, medium dice
  • 2 tablespoons Sugar, Brown
  • 1 tablespoon Lemon Juice
  • 1/4 cup Water
  • Salt & Pepper to taste
  1. Peel, core and chop apples and toss in lemon juice.
  2. Sauté onions in oil until soft.
  3. Add spices to onions and stir together.
  4. Add remaining ingredients and simmer until apples are just tender.
  5. Adjust seasoning, cool and serve.
Contest Entries

See what other Food52ers are saying.

  • lpenney14
  • Ms. T
    Ms. T
  • TheWimpyVegetarian
  • AntoniaJames

4 Reviews

lpenney14 January 26, 2014
Even though the directions are sparse, this was a great recipe for a quick appetizer. I eyeballed my measurements and just kept checking the seasoning (sweet and spicy will vary by your apples and jalapenos). Following the Food52 reviewer's tip, I served with crackers and cream cheese - was well received among my friends.
Ms. T. September 30, 2011
This looks great! I'm looking for canning candidates? Do you think this would keep if canned properly? (I'm new to this canning business)
TheWimpyVegetarian September 2, 2010
This looks really fabulous!!! Just saved it to make it. Congrats on the EP (Editor's Pick)!
AntoniaJames September 2, 2010
Mmmm, so delish sounding. You don't even want to know how many jars of chutney I've already made this summer, with more (all lacto-fermented) on the agenda this weekend, yet this one is calling to me. Loudly, and with urgency. ;o)