We have an extra refrigerator in our garage. It’s where I keep my “bee tea”- a sugar/herb solution I’ve been making in large quantities and feeding to my bees for the past few months as their forage opportunities have dwindled- as well as anything else that doesn’t fit in my refrigerator inside the house. Occasionally I stick something in there, then completely forget about it. That’s what happened with a bag of local apples recently.

When I came upon the apples and saw that they were way past their prime for snacking on, I tried something new and different with them: I turned them into a chutney.

I love chutneys: they’re easy to make, and a delicious way to dress up many dishes. Another reason I love them is because they allow me to play with interesting flavor combinations; this particular one is sweet yet savory, plus a bit acidic and spicy all at once.

I like this chutney on its own- it’s like a grown-up, chunky applesauce of sorts- but it was also really tasty in tacos I made with leftover slow-cooked pulled pork (which I spiced up with just a bit of natural barbeque sauce).

I am going to make another batch of this chutney for Thanksgiving- I think it will be fantastic as a cranberry sauce alternative alongside our turkey.

Recipe for Apple Chutney

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

*about 7 cups chopped apples (I used 5 local Gala apples)
*3 tablespoons raw/organic sugar (I like the Fair Trade Certified cane sugar from Malawi sold by Wholesome Sweeteners
*1 tablespoon mustard seeds
*1 cup dried cherries (I used unsweetened, unsulphured cherries I purchased from Trader Joe's)
*1 shallot, minced
*1 cup champagne vinegar (or apple cider vinegar)
*1 cup dry white wine
*1 tablespoon fresh thyme leaves
*1 teaspoon dry mustard powder
*1 teaspoon ground coriander
*1 teaspoon ground cinnamon
*2 pinches of red pepper flakes, or to taste
*2 pinches of coarse sea salt, or to taste

Directions:

1. Combine all ingredients in a medium-large pot on the stove. Bring to a boil, then reduce flame to medium and continue to cook, stirring occasionally.

2. Cook for 15-20 minutes, until there's no more visible liquid, and the fruits are quite tender, but not broken down. Taste and adjust seasonings. You can eat this right away, but it's best to allow the flavors to meld in the refrigerator overnight before serving. Refrigerated, this chutney will keep for 1-2 weeks.

More Delicious Chutneys:
My Green Tomato Chutney
Apple Chutney from Closet Cooking
Gingered Cranberry Fig Chutney from Oui, Chef
Dried Cranberry Pear Chutney from The Perfect Pantry

 

19 Comments

  1. 1

    amelia from z tasty life — October 26, 2011 @ 10:54 am

    Winnie: that sounds so zingy and yes, definitively grown-up!
    So…you have bees??? how cool. I have a neighbor that has a beehive and makes wonderful local honey. I need to look into it for my allergies…

  2. 2

    Samantha — October 26, 2011 @ 10:58 am

    We have an extra fridge too that we keep in our garage, I ALWAYS forget I put something in it and stumble onto it weeks later. This would be great as an alternative to cranberry sauce for my mom dislikes cranberry sauce (she’s nuts, in my opinion!) so maybe this year I can try this.

  3. 3

    Kristi — October 26, 2011 @ 11:14 am

    That looks delicious. I have two bags of apples for applesauce, but had been thinking of also trying a chutney. I have bookmarked to check later!

  4. 4

    Oui, Chef — October 26, 2011 @ 11:57 am

    I am a huge fan of chutneys, and this one sounds just gorgeous. Love that you added coriander to it!

  5. 5

    Hannah — October 26, 2011 @ 12:03 pm

    This looks like a terrific chutney and perfect for the season, Winnie! I’ll definitely try it.

    I’m always forgetting what I put in the garage fridge…I’ve learned not to put anything in the back of the drawers unless I tape a note to the fridge door!

  6. 6

    Carrie@bakeaholic mama — October 26, 2011 @ 12:47 pm

    Oh this looks so good. I just did an Apple Cranberry Chutney last weekend. YUM. I’ll have to try this recipe… maybe for Turkey Day!

  7. 7

    France @ Beyond The Peel — October 27, 2011 @ 4:55 am

    You’re so right. Apple chutney is exactly like a grown up version of jam. I love your version. We made one in the early summer with rhubarb and apples (http://www.beyondthepeel.net/2011/06/rhubarb-apple-chutney-with-camembert-and-crusty-bread.html) and we loved it. We even froze some of it so I could enjoy it over the winter. I love that you used dried cherries in yours. What a nice flavor combinations and the spices you used were similar in feel, still completely different. You can probably tell by my blathering on…I’m pretty excited to try out your version!

  8. 8

    Sarah — October 27, 2011 @ 4:27 pm

    I think I finally have a use for the 40 lbs of apples we have in our cold cellar! Delicious, thanks!

  9. 9

    Paula — October 27, 2011 @ 6:38 pm

    Isn’t it wonderful how you can make something beautiful and delicious from something long forgotten and past it’s snacking prime. This looks wonderful and I’m sure it was delicious with the pulled pork.

  10. 10

    Kristin — October 27, 2011 @ 8:20 pm

    Wow, this is a great treat! I’ve never made anything into a chutney before. I love all the ingredients in this recipe. I especially like that you’ve included cherries bought from Trader Joe’s. You made it seem so simple and, yet, delicious at the same time!

  11. 11

    em — October 27, 2011 @ 8:36 pm

    yay, a perfect way to use the extra apples from my trip to the orchard last weekend! :)

  12. 12

    Jen @ My Kitchen Addiction — October 28, 2011 @ 9:14 am

    Ooh, that’s a fabulous way to use apples! We have an organic apple CSA this year, and every once in a while there are a few that don’t get eaten. Now I know exactly what to do with them. I think this would be amazing with some roast chicken or pork for the holidays.

  13. 13

    Nutmeg Nanny — October 29, 2011 @ 2:20 pm

    This looks amazing! I love chutney. Plus I have a drawer full of apples that I picked at the end of September. They are still good but not great for snacking. I totally need to make this!

  14. 14

    The Wimpy Vegetarian — October 29, 2011 @ 4:30 pm

    I love this with the pork tacos! Great idea!

  15. 15

    Mireya @myhealthyeatinghabits — October 29, 2011 @ 6:25 pm

    I love your recipe. It’s so hard to find chutney recipes that use little sugar.

  16. 16

    Jodi — November 3, 2011 @ 11:01 am

    Living by myself (although I do have designated “taste testers”) I often have to find creative ways to use up some of the stuff I make. This sounds so versitile (sp?) I can imagine it in hot cereal in the morning, a sandwich condiment on a turkey sandwich at lunchtime, with warm pork for dinner and even possibly with cool yogurt for a sweet/savory dessert.

  17. 17

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  18. 18

    Jackie — November 17, 2011 @ 11:36 am

    I too had some beautiful apples that were past their prime that I carried home with me from New Mexico. I am making tacos tonight & decided to try this recipe & use up the apples. I added fresh jalapeno & only had dried pomegranates so I used them.

    Turned out delicious! More of a dessert!

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