Use apple chutney to glaze pork chops or serve it with a variety of cold meats and cheese to go with a variety of cuisines. It tastes great on baked Brie!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 40 |
| Yield: | 5 cups |
Ingredients
- 15 tart apples – peeled, cored, and finely chopped
- 1 yellow onion, quartered
- 3 (1-inch) pieces fresh ginger root, peeled
- 1 cup white wine vinegar
- ½ cup white sugar
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon white pepper
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
Instructions
- Place apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg into a large saucepan; bring to a boil, stirring often. Reduce heat to low, cover, and simmer, stirring frequently, until the apples are tender, about 30 minutes. Add some water if necessary to keep the ingredients moist.
- Remove onion and ginger if you like; let the chutney cool, then transfer into a sterilized jar or container, seal, and store in the refrigerator until ready to serve.
Nutrition Facts
| Calories | 45 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 0 g |
| Saturated Fat | 0 g |
| Sodium | 1 mg |
| Sugars | 9 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
It cooked up well and looked nice. This was way too tangy from all the vinegar. I only used ¾ cup, but I wish I had only used ½. Otherwise I think the flavor would be good. Maybe apple cider vinegar would be better. After it set, the vinegar toned down some, but it was somewhat spicy from the amount of white pepper and I left the ginger in.
Love, love, love this to top off my Garlic Herb Cheese. Perfect combination when served with my peach sangria. For a bit less bite, let simmer a bit longer. The amounts are perfect and the white wine vinegar is a must. DELICIOUS
This is a great recipe. I only had 1 apple left, so I substittued two pears and 1 apple. I adjust the recipe to make less, since there’s only two of us. I used all the listed ingredients and it came out amazing!! I’m serving with a Fresh Ham, Mashed potatoes, and some vegetable. I just made it and tasted it. Really good. I had to put the spoon down and walk away or it would be all gone already, lol
Great with Pork roast. If it is to spicy for you just add a can of tart apples
This is a great recipe but definitely needed some modifications. I added another cup of vinigar and changed it to apple cider vinigar. Then switched out ginger for crystallized ginger and doubled the amount. Then with the added liquid I doubled the sugar and brown sugar. Now with it being so sweet. I deseeded 5 jalapenos and finely diced. The heat from those and the added ginger really pop. Then I added kosher salt tto taste. I would absolutely make again but think I’d use red onions if not for anything a little color.
Delicious! Sweet, tangy, a bit spicey. I did use apple cider vinegar instead of white wine vinegar.
Instructions are a bit weird at the end, I left the onion and ginger in it, and it was fantastic.
I did this chutney as a side dish for pork chops on BBQ sauce and it was the perfect match! The flavors were rich and combined deliciously.
A deliciously easy accompaniment to pork chops. I had to use apple cider vinegar as it was all I had. Very tasty! Thanks for this easy and delicious recipe!
Added a little apple cider, fewer apples. Delicious!
I made it a spiced up applesauce, after cooking I put the whole mash in the food processor, delicious. May add cooked cranberries. Was careful with ginger amt and tastes just right. Left out cardamom.
Delicious. I used pear as well as apple. Granny smith apples were perfect. Will serve with Indian dishes.
I cut the recipe WAY down (I think I used only 2 apples.) I used a little more of the spices than the recipe called for. LOVED it! Really flavorful and unique – this is not your same old sweetened applesauce!
I also had the same experience that others had–there was MUCH too much vinegar. I made a special trip to the grocery store to get the white wine vinegar. This was inedible as a typical chutney; however, I managed to salvage the batch by pouring it over a pork roast and putting it in the crock pot all day on low.
A bit heavy on the ginger and vinegar. I had to add an extra 1/3 cup of brown sugar.
delicious and easy. loved it1
Excellent! I used old, mushy, sweet apples (decreased the sugar) and it turned out great. Next time, I’ll use less ginger since it was a bit overpowering.
Awesome!! We coupled this with a apple stuffed pork loin and it was amazing!! People were putting it on the baked potato!
Great flavor and very easy to make. The ginger really packs a punch so don’t over do it. Watch the yield because it makes alot.
Very good! Unfortunately I didn’t look at the # of servings before I started,so I have a LOT of chutney left over! But,I will use it up. Very tasty!
This is amazing