apple chutney

This is a quick and easy condiment for sandwiches, or a simple topping for cheese and crackers. The vinegar adds a nice tang, but if you like your chutney on the sweeter side, add an extra 1-2 tablespoons of brown sugar. 

4 medium Granny Smith apples, peeled, cored, and diced
2 tablespoons finely minced onion
Juice from 1 lemon
1/4 cup plus 2 tablespoons apple cider vinegar
1/4 cup plus 2 tablespoons light brown sugar
1 teaspoon whole mustard seeds
1/2 teaspoon kosher salt
1/2 cup golden raisins

  1. In a large saucepan, add apples, onions, lemon juice, apple cider vinegar, brown sugar, mustard seeds, and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to simmer and continue cooking, stirring occasionally, for 30-40 minutes, until apples are cooked and liquid has evaporated. Remove from heat and stir in raisins. Cool to room temperature. Store covered in refrigerator for up to 1 week.

Makes approximately 3 cups.

PRINT THIS RECIPE