Apple and Dried Fruit Chutney
Sweet-tart apple chutney with dried fruits and warm spices. Stovetop recipe in about an hour. Chill up to 2 months or freeze for longer.
Submitted by: Jill from milwaukee, wi
Yield: 1 quart
- Simmer peeled, sliced cooking apples with dried fruits, spices, a splash of cider vinegar, then finish with brown sugar for a sweet-tart chutney.
- Cook covered until apples soften, add sugar and remaining vinegar, then simmer uncovered to meld flavors and thicken.
- Store chilled in a glass jar up to 2 months or freeze for longer. Make vegan by swapping the brown sugar for evaporated cane sugar or molasses.
Preparation Instructions:
Peel, core, and slice apples into a heavy bottomed saucepan. Add dried fruits, spices, water, and 1T vinegar. Cover, and cook on medium-low heat, stirring occasionally. When apples are soft, after about 30 minutes, mix in the remaining vinegar and the brown sugar. Let simmer, stirring frequently, until the sugar is dissolved, about another 20 minutes. Serve hot or cold, with bread, cheeses, or with cheesecakes. Store in a glass jar, in the fridge for up to 2 months.
thespicehouse.com
More About This Recipe
To make this recipe vegan, substitute evaporated cane juice or molasses for the light brown sugar.
Frequently Asked Questions
How long does this chutney keep in the fridge?
Store in a clean glass jar with a tight lid and refrigerate. The recipe keeps up to 2 months. Always check for off smells, bubbling, or mold and use a clean spoon to avoid contamination.
Can I can this chutney to store it on the shelf?
Home canning requires tested recipes and proper processing. This chutney may be canned, but you should follow a trusted water bath canning guide or USDA/NCHFP instructions and a tested chutney recipe to ensure safe acidity and processing times.
How can I make the chutney vegan?
Replace light brown sugar with evaporated cane sugar, raw cane sugar, coconut sugar, or a mix of sugar and molasses. Also check sugar labeling if you avoid bone char processed sugar.
Which apples work best for this chutney?
Use cooking or firm tart apples such as Granny Smith, Braeburn, or Jonagold. They hold texture and give good balance to the dried fruit and sugar. Soft dessert apples will break down faster.
How do I adjust the sweetness or tang?
Taste before adding the brown sugar. Reduce sugar for less sweetness or add it in small amounts. For more tang, add extra cider vinegar by 1 teaspoon at a time. You can also adjust sweetness naturally by adding more dried fruit.
Can I freeze this chutney?
Yes. Cool it completely and pack into airtight containers or freezer bags, leaving headspace. Freeze up to 6 months. Thaw in the refrigerator and stir before serving.
How can I make the chutney thicker or thinner?
To thicken, simmer uncovered longer to reduce liquid. To thicken faster, add a small cornstarch slurry (mix 1 teaspoon cornstarch with 1 teaspoon cold water) and stir while simmering. To thin, stir in a tablespoon or two of water or extra vinegar to reach the desired consistency.
How long does this chutney keep in the fridge?
Store in a clean glass jar with a tight lid and refrigerate. The recipe keeps up to 2 months. Always check for off smells, bubbling, or mold and use a clean spoon to avoid contamination.
Can I can this chutney to store it on the shelf?
Home canning requires tested recipes and proper processing. This chutney may be canned, but you should follow a trusted water bath canning guide or USDA/NCHFP instructions and a tested chutney recipe to ensure safe acidity and processing times.
How can I make the chutney vegan?
Replace light brown sugar with evaporated cane sugar, raw cane sugar, coconut sugar, or a mix of sugar and molasses. Also check sugar labeling if you avoid bone char processed sugar.
Which apples work best for this chutney?
Use cooking or firm tart apples such as Granny Smith, Braeburn, or Jonagold. They hold texture and give good balance to the dried fruit and sugar. Soft dessert apples will break down faster.
How do I adjust the sweetness or tang?
Taste before adding the brown sugar. Reduce sugar for less sweetness or add it in small amounts. For more tang, add extra cider vinegar by 1 teaspoon at a time. You can also adjust sweetness naturally by adding more dried fruit.
Can I freeze this chutney?
Yes. Cool it completely and pack into airtight containers or freezer bags, leaving headspace. Freeze up to 6 months. Thaw in the refrigerator and stir before serving.
How can I make the chutney thicker or thinner?
To thicken, simmer uncovered longer to reduce liquid. To thicken faster, add a small cornstarch slurry (mix 1 teaspoon cornstarch with 1 teaspoon cold water) and stir while simmering. To thin, stir in a tablespoon or two of water or extra vinegar to reach the desired consistency.
good recipe goes well with chees and cold food