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this is delicious. I made it today to go with my pork tenderloin for Christmas dinner.
Can I put this in small pickling jars and process in hot water for 20 minutes?
Hi B, very good question! Since apples are naturally acidic, and we are adding vinegar to the chutney, you should have no problem water-bath canning this chutney. See http://pickyourown.org/food_acidity.htm for more background on this.
Fácil de fazer e delicioso!!!!
Obrigado por partilhar
Last year I started baking bread, this year it’s gonna be all about fruits and vegetables in any form of preserving. The apple chutney was a good start today. We’ll enjoy it for a few days.
Can ground ginger be substituted for fresh? If so how much? Thank you t
Hi Terry, the fresh ginger is what gives the chutney its zing. Ground ginger doesn’t accomplish the same thing.
I loved this recipe but did find it a lit’ too thick so l added water. Next time l’ll add apple juice.
It’s Nov. 9…to early to can for Christmas presents? Saw where Elise said not enough sugar. How far out can I can and refrigerate? Doesn’t sound like it’s one of those edibles where the longer it sits, the more the flavors combine and it tastes better.
Thanks. I made some last week, eaten and it easy and great.
Can this apple chutney be canned and processed?
Perhaps, haven’t tried it. ~Elise
Could one safely can this chutney? I’d like to make some now (summer) to give at the holidays…If I process it in a water bath the way you would pickles or a jam, will it keep?
Hi April, it doesn’t look to me like there’s enough sugar in the recipe to safely can it using water bath canning for long term storage. Perhaps if you pressure canned. ~Elise
Ok – I took this recipe and added raisins. I cooked it as instructed. Then I took some chicken breasts and laid them out, placed slices of smoked gouda cheese on them, put the chutney on them for stuffing. I then rolled them up and wrapped them with a couple of pieces of bacon and used toothpicks to hold them.
I then took some of the orange peel and mixed with a little salt and pepper and sprinkled over the top.
This turned out beautiful was the best stuffed chicken !!! I served it with fresh green bean almondine and a half slice of orange. It was a hit at dinner and I will be using your recipe again.
Many Thanks !
I’m just curious, and this may sound stupid, but why vinegar? I like all the ingredients, except the vinegar. For some reason, it seems as if it would make it taste very sharp. I suppose I should try it first, before commenting, but I was just curious.. I wanted to make something different for Thanksgiving, and a Chutney sounded really nice as an appitizer.
Chutney has a sweet/sour taste, you need the acidity of the vinegar to balance the sweet. If you check out our mango chutney you’ll see the same. That’s just how it’s made. Without the vinegar it would be more like a jam than a chutney. ~Elise
I also added rosemary, raisins, orange sections and left some orange peeling simmer in it for a few minutes, also cloves for a few minutes….just what I had on hand!
Didn’t add the ginger…none on hand…and added red pepper flakes. Fantastic with pork tenderloin!!
I found and cooked your apple chutney recipe last night with great success. I ordered an amazing apple chutney dish at the Eastside Cafe here in Austin, TX and ever since have been on the search for on that is as good as theirs. Finally my search is over!
Last night, I prepared the chutney as I had it at the restaurant: A slice of bread, on top of it sliced brie cheese and on top of the brie the chutney.
I wish you the best,Grit
Hi Josh – Whoah. Great pic! Thanks for posting.
Very tasty! I made some also http://www.flickr.com/photos/jbaugher/60102051/
Hi Andreea – chutney is one of those things we are always running out of. I love mango chutney too and if we had a mango tree….
Hi Barrett – great question! I have absolutely no idea. From the Wikipedia definition of chutney they say it is a sweet and spicy condiment originally from eastern India. Also, “In its homeland, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation.”
So what is it that makes a chutney a chutney as opposed to a relish or a melange or something else? I’ve always wondered that.