Best Apple Chutney Recipe – How To Make Apple Chutney

PICTURED: ERIK BERNSTEIN; CULINARY STYLING: SPENCER RICHARDS

Watch out for the BBQ sauce, there’s a new tangy condiment in town: apple chutney. It’s here to enhance your savory dishes, from pork chops to grilled cheese sandwiches to baked brie. We also love tossing apple chutney into soups and curries, serving it with ham, or scooping up bites with hot flatbread.

Chutney originated in India, where the term can refer to everything from mint to peanut and mango-based sauces that are served with a variety of dishes. After the presence of the British through trade and occupation in India, they brought the jam version of the condiment back to the UK (and eventually America), where it is usually made with apples. There, the term chutney evolved to refer to this sweet and salty condiment enhanced with sugar and vinegar.

Using fresh and dried apples adds a variety of textures, and most of the sweetness comes from the dates. If you can’t find tart apples, omit the molasses or dark brown sugar so the chutney isn’t too sweet.

Apple chutney is a great food gift. Instead of bringing wine to a party, write the recipe on a nice label and offer the chutney in a pretty jar.

If you are looking to make it ahead, the chutney can be refrigerated in a sealed container for up to 1 week.

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Yields:

2


cups

Preparation time:

0

hours

15

minutes

Total time:

0

hours

40

minutes

1 tbsp.

chopped fresh ginger

1 1/2 tsp.

coriander seeds

1/4 tsp.

freshly ground black pepper

3


medium tart apples (about 1 1/2 lbs; like Granny Smith), cored, peeled and finely chopped (about 4 tbsp)

6


Medjool dates (about 4 oz.), pitted and finely chopped

1/2 tsp.

apple cider vinegar

1/2 tsp.

chopped dried apples (about 1 1/2 oz.)

1 tbsp.

molasses or packed dark brown sugar

Crusty bread, toasted, for serving (optional)

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  1. In a medium saucepan over medium heat, heat the oil. Cook ginger, coriander seeds, salt, black pepper and bay leaves, stirring often, until very fragrant, about 2 minutes.
  2. Add fresh apples, dates, vinegar, dried apples, water and molasses. Bring to a boil and cook, stirring occasionally, until the mixture is sticky and thickened, about 20 minutes.
  3. Transfer the chutney to a bowl. Serve with bread on the side for dipping, if desired.
  4. Get ahead: The chutney can be prepared 1 week in advance. Transfer to an airtight container and

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apples chutney

PICTURED: ERIK BERNSTEIN; CULINARY STYLING: SPENCER RICHARDS

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