Apple Chutney

Ingredients

• 1 lbsapples, peeled, cored, diced
• 2/3 cupsapple cider vinegar
• 2/3 cupslight brown sugar
• 2/3 cupsdried cranberries or golden raisins
• 2/3small yellow onion, finely chopped
• 2/3 tbspfresh grated ginger
• 2/3garlic cloves, minced
• 3/8 tspground cinnamon
• 1/8 tspground clove
• 1/8 tspground allspice
• 2/3 tspyellow mustard seeds
• 1/3 tspred chili flakes (optional)
• 1/2large lemon, zested and juiced
• 1/3 tspkosher salt
• 2/3 tbspunsalted butter, for finishing

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   In a heavy-bottomed saucepan, combine the apple cider vinegar, light brown sugar, chopped onion, minced garlic, grated ginger, cinnamon, clove, allspice, mustard seeds, chili flakes (if using), and kosher salt.

2. 2

   Bring to a simmer over medium heat, stirring until the sugar dissolves, then cook 5–8 minutes until the onion softens and the mixture smells fragrant.

   ⏱Start 5:00
3. 3

   Stir in the diced apples, dried cranberries (or raisins), and lemon zest and juice.

4. 4

   Reduce the heat to low and simmer uncovered, stirring occasionally to prevent sticking, for 45–55 minutes, until the apples have broken down, the liquid has reduced to a thick syrup, and the chutney is glossy and jam-like. Mash a few apple pieces against the side of the pot with a spoon partway through to help build body while leaving some texture.

   ⏱Start 45:00
5. 5

   Remove from the heat and stir in the butter until melted and glossy — this rounds out the acidity and gives the chutney a rich sheen.

6. 6

   Taste and adjust with a little extra salt, sugar, or lemon juice if needed.

7. 7

   Cool to room temperature, then transfer to a jar or airtight container. Chutney thickens further as it cools; refrigerate for at least a few hours before serving, and store up to 2 weeks.