Curried Apple Cranberry Chutney

From Cook's Illustsrated

"We wanted a mild chutney to serve with roast turkey or other poultry, pork, lamb, or our country pâté and this curried apple-cranberry chutney recipe fit the bill. Making the chutney simply involved simmering the ingredients until tender, about 30 minutes. It can be jarred and refrigerated for at least two weeks.""

  • 2 Golden Delicious apples (about 1 pound), peeled, quartered, cored and cut into medium dice (about 2 ½ cups)
  • 1 ½ cups fresh cranberries, picked through and coarsely chopped
  • ¾ cup light brown sugar
  • 4 ounces golden raisins (½ cup)
  • ½ medium onion, minced
  • 1 tablespoon minced crystallized ginger
  • 1 tablespoon yellow mustard seeds
  • 2 medium cloves garlic, minced
  • 1 teaspoon lemon zest from 1 small lemon
  • 1 teaspoon curry powder
  • ¼ teaspoon table salt
  • ⅛ teaspoon cayenne pepper


Mix all ingredients in medium saucepan. Bring to boil; cover and simmer, stirring occasionally, until apples are tender and most liquid is absorbed, about 30 minutes. Cool to room temperature. (Can be jarred and refrigerated for at least 2 weeks.)

Link to original recipe HERE.

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