Believe it or not I got this recipe from Barefoot Contessa! How bad can that be?
Yes, she is known for making some sinfully delicious recipes, but her apple chutney recipe that she uses to put on top of a pork recipe was deliciously festive for fall. I had to share it with you. Click HERE for the original, full recipe.
I modified the recipe slightly.
You could make this and keep it for the week to put on top of pork tenderloin, chicken, or oatmeal in the morning.
Apple Chutney Recipe
- 1/2 medium/large yellow onion, chopped
- 1 Tbsp. olive oil
- 2-2 1/2 tablespoons minced or grated fresh ginger
- 1 cup freshly squeezed orange juice (4 oranges) or 100% juice
- 1/2 cup apple cider vinegar
- 1/4-1/3 cup water (as needed)
- 1/2 cup light brown sugar, lightly packed
- 2-4 Tbsp. honey
- 1-2 teaspoon whole mustard seeds
- 1/4 teaspoon crushed red pepper flakes
- 11/2 teaspoons salt
- 3 large Granny Smith apples, peeled, cored, and ½-inch-diced
- 1/2 cup dried cranberries (optional)
- Chop up your onion, and add to medium saucepan and saute with olive oil on medium-low heat.
- Meanwhile, chop the ginger and prepare the apples.
- Add the ginger, mustard seeds (whole), red pepper flakes, and salt to the saucepan and stir to combine. Heat about 3 minutes.
- You can add the apples to the saucepan as you dice them for convenience.
- Add the sugar and honey to the saucepan, then the liquid ingredients (apple cider vinegar and juice). I also added a splash of water because you may need more liquid.
- Heat all of the ingredients on a simmer for about 45 minutes-1 hour.
This recipe makes the house smell so good from the ginger and citrus. If you are going to use this for an oatmeal topping, I could see a pinch of cinnamon being a tasty addition.
Or, use as a meat topping!