These types of fruit chutneys are some of the most flavorful things you'll ever taste, and perfect condiments for those special occasion holiday dinners. If you like applesauce, you'll find this a fairly familiar experience, and despite the ingredient list, nothing really overpowers the fruit.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
16
Yield:
2 1/2 cups apple chutney
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk vinegar and sugar together in a large saucepan; add apples, apricots, raisins, shallots, ginger, Aleppo pepper flakes, and star anise. Bring to a simmer, reduce heat to medium-low; stir in garlic, salt, and mustard.

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  • Simmer mixture, stirring occasionally, until fruit is soft and liquid is reduced, 40 to 45 minutes. Remove from heat and cool to room temperature. Remove ginger pieces and star anise, transfer mixture to a bowl, and refrigerate until chilled. Season with salt and pepper flakes.

Cook's Notes:

You can substitute red pepper flakes for the Aleppo pepper flakes, if desired. You can use red onion in place of the shallots, if desired.

Nutrition Facts

107 calories; protein 0.4g 1% DV; carbohydrates 27.6g 9% DV; fat 0.1g; cholesterolmg; sodium 121.3mg 5% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/30/2016
I made this over a dozen times and it's become my standard sweet/spicy side for ham. The only things I would adjust is that it's a bit hot (too much vinegar & mustard). I cut the vinegar in half and substitute with water. Also I use half the amount of mustard seed. One last thing is that I use half granny smith and half fuji apple. I notice I get more chunks this way as the granny smiths tend to break down into sauce. Thnx Chef John. Read More
(2)

Most helpful critical review

Rating: 3 stars
10/15/2019
I would definely cut the vinegar in 1/2 and substitute with water next time. I had to add about a teaspoon of baking soda and 1/4 cup if not more of brown sugar to save it. It seemed to work and should pair well now with the pork chops I intended it for. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/30/2016
I made this over a dozen times and it's become my standard sweet/spicy side for ham. The only things I would adjust is that it's a bit hot (too much vinegar & mustard). I cut the vinegar in half and substitute with water. Also I use half the amount of mustard seed. One last thing is that I use half granny smith and half fuji apple. I notice I get more chunks this way as the granny smiths tend to break down into sauce. Thnx Chef John. Read More
(2)
Rating: 5 stars
11/04/2014
Amazing recipe. I added a seeded scotch bonnet to give it more spicy hot flavour. Awesome on crackers. Read More
(1)
Rating: 5 stars
09/05/2018
I had never eaten chutney before but I had a huge box of apples from my cousin's tree and wanted to try something new. Absolutely delicious wouldn't change a thing my favourite condiment to eat with pork although good with anything. I just finished making a double batch yesterday and now its sitting pretty in my pantry waiting to be eaten. Read More
(1)
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Rating: 4 stars
09/26/2017
I love chutney but have never made any before. I followed the recipe exactly and thought this was very good. I think it tastes even better after a couple days when the flavours have combined and could be used to accompany many different dishes. Read More
Rating: 5 stars
07/10/2017
I love chutneys so I had to try this. I used translucent apples fresh nectarines a bit of pineapple and dried cranberries and it was wonderful with a smoked beef brisket. has the consistency of chunky applesauce. I also used just a bit of lavender balsamic vinegar so my finished product doesn't have the pretty golden color but it tastes wonderful. Read More
Rating: 3 stars
10/15/2019
I would definely cut the vinegar in 1/2 and substitute with water next time. I had to add about a teaspoon of baking soda and 1/4 cup if not more of brown sugar to save it. It seemed to work and should pair well now with the pork chops I intended it for. Read More
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