Easy Apple Chutney

Easy Apple Chutney by Chris Pavesic

This recipe is one of the first I make during the fall season to go along with the bountiful harvest of apples available in my area of the Midwest.

Dutch OvenTraditionally apple chutney is a savory sauce made from apples, brown sugar, vinegar, onions and various herbs and spices. It has a sweet and tart flavor that complements meat dishes such as roast chicken, beef, ham and pork chops.

In my family, certain people are allergic to onions (myself included). So I adapt recipes to take these allergies into consideration. I thought I would share my recipe with you.

Easy Apple Chutney

Prep Time: 15 minutes
Cooking Time: 70 minutes


2/3 Cup of Brewed Tea—warm. I use Trader Joe’s Specialty Pomegranate White Tea made with Organic White Tea Leaves, Hibiscus Flowers, and Lemongrass.
8 Organic Ginger Candies
5 Large Apples, peeled, cored, and diced.
1 Cup Celery, diced very fine
1/3 Cup Key Lime Juice
3/4 Cup Light Brown Sugar, lightly packed
3/4 Cup Cider Vinegar
1 Teaspoon Mustard Powder (or 2 Teaspoons Yellow Mustard)
1 1/2 Teaspoons sea salt
3/4 Cup Dried Cherries

Organic Ginger CandyTea
I use organic ingredients whenever I can. I find that it improves the flavor and I think it is healthier for me and my family. However, this can easily be made with non-organic ingredients as well. It is all up to you—the cook. 🙂

(Disclaimer: I am not affiliated in any way with any of the products/companies discussed in this post.)

Partially dissolve the Ginger Candies in the Cup of Tea. (You can substitute 1 Tablespoon Powdered Ginger or 2 Tablespoons minced fresh Ginger in place of the candies. If you do, increase the light brown sugar to 1 Cup, lightly packed.)
Do not be concerned if the Ginger Candies do not completely dissolve. They will continue to melt during the cooking.

Add the Tea, Ginger, Apples, Celery, Key Lime Juice, Brown Sugar, Vinegar, Mustard, Salt, and Dried Cherries into the Dutch Oven. Cover and simmer for 50 minutes, stirring occasionally. Remove the cover and cook for about another 20 minutes. You want the excess liquid to dissolve and the chutney to thicken.

Remove from the Dutch Oven and set aside to cool. Store covered in the refrigerator.

I like recipes that can be made in Dutch Ovens and Crock Pots. They really save a lot of time/effort. This one is probably one of the more elaborate ones—and yet the prep time is about 15 minutes.


About the Author

Chris Pavesic lives in the Midwestern United States and loves Kona coffee, steampunk, fairy tales, and all types of speculative fiction. Between writing projects, Chris can most often be found reading, gaming, gardening, working on an endless list of DIY household projects, or hanging out with friends. She occasionally blogs at http://www.chrispavesic.com and Tweets @chrispavesic

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