Spiced Apple Raisin Chutney
A sweet, tangy and gently spiced apple chutney with raisins, onion, ginger and warm baking spices. Serve it with curries, roasted meats, sandwiches or a cheese platter.
Equipment
- Airtight glass jars
- Knife
- Saucepan
- Wooden spoon
Ingredients
- 3 medium tart apples peeled, cored and diced
- 1 medium yellow onion finely chopped
- 1/2 cup packed brown sugar
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1/4 cup raisins
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
Instructions
- Heat the olive oil in a saucepan over medium heat.
- Add the chopped onion.
- Cook for 5 minutes until softened but not browned.
- Add the diced apples and raisins.
- Add the ginger, cinnamon, cloves, nutmeg and salt.
- Stir until evenly combined.
- Add the brown sugar, vinegar and water.
- Stir until the sugar begins to dissolve.
- Bring the mixture to a gentle simmer.
- Reduce the heat to low.
- Cook uncovered for 40 minutes.
- Stir every 5 to 10 minutes.
- Cook until the apples are soft and the liquid has reduced to a thick chutney.
- Add a small splash of water if the mixture begins sticking before the apples soften.
- Remove the saucepan from the heat.
- Allow the chutney to cool for 30 minutes.
- Transfer it to clean airtight glass jars.
- Refrigerate until needed.
Notes & Wine Advice
Serving Suggestions
Serve the chutney with curries, grilled or roasted meat, mature cheese, sandwiches or savoury pastries. Start with 1 or 2 tablespoons because the chutney has a concentrated sweet-and-sour flavor.Recipe Notes
Tart apples such as Granny Smith or Braeburn balance the brown sugar. Dice the apples evenly so they soften at the same rate. The chutney is ready when it looks thick and a spoon drawn across the bottom briefly leaves a visible trail.Dietary Information
The basic ingredients contain no dairy, eggs, gluten, wheat, soy or nuts. Check the vinegar, spices and raisins for allergen warnings when preparing the chutney for a restricted diet. Halal and kosher classifications depend on the certification of the vinegar and other packaged ingredients.Nutrition Information
The original estimate of 75 calories appears too low for the stated ingredients unless the recipe makes considerably more than 8 servings. The revised estimate is approximately 125 calories per ¼-cup serving. Brown sugar, apples and raisins make this chutney high in sugar, so it does not qualify as low-sugar or diabetic-friendly.Variations
Add ¼ teaspoon chilli flakes for more heat or replace half the raisins with dried cranberries. A teaspoon of mustard seeds adds a sharper Indian-inspired flavor. Reduce the cloves to ¼ teaspoon when you prefer a milder spice profile.Storage
This is a refrigerated chutney and not a shelf-stable preserve. Store it in clean airtight jars in the refrigerator and use it within 2 weeks. Do not keep it at room temperature or use pantry-canning methods unless you follow a professionally tested preserving recipe.Wine Advice
The Bürgerspital Riesling VDP Gutswein, made from Riesling grapes, has fresh apple, peach, apricot and citrus notes. Its dry style and gentle acidity complement the chutney particularly well when it is served with cheese, pork or poultry. Serve the wine at 8–10°C.Nutrition values
Serving: 60 gr | Calories: 125 kcal | Carbohydrates: 29 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 0.3 g | Sodium: 75 mg | Sugar: 24 g