Apple Ginger Chutney


I would to take these photos in completely natural light, but it’s, ummm, 8:31 at night, and I’m subbing at a preschool in the morning. So the pictures aren’t going to take themselves then!

This is a great chutney, tangy, hint of sweet, good spice, chunky but smooth. I really like it! I even taught my East Indian friend, S, how to make it, which I felt was ironic since she’s the one that uses chutney all the time!

It’s really simple to make, takes  a bit of chopping, and NO peeling, YES! It’ll cook for a while, simmer around in that pot. Make it all that much more flavourful.

Then you can have it on your burger (delish)

With your Indian cooking (heeeaaaven)

Falafel maybe? (That’s a hint at a recipe coming next week! So you better make this in the next couple days so that you can use it with the recipe coming in a few days!)

Pork Roast (yuuhuuum)

Chickpea pancakes (S made me these!)

Pretty much it’s a great condiment to use for all sorts of things! This isn’t a family recipe, I researched others and took a bit from each for what I wanted to make, because I had a few specifications.

1) I didn’t want to have to buy a bunch of ingredients that were expensive or out of season, many called for bell peppers.

2) If I had any hope of Cowboy eating it, it couldn’t have raisins. (But they all have onions, so he hasn’t tried it anyways…)

3) Simple baby! Isn’t that what the best recipes are?! Simple ingredients going together to make a fantastic yummy to

Don’t worry if your apples have tough skins, I used winter keeper Gravensteins that had naturally waxed already. After they cook you won’t even notice it.

Apple Ginger Chutney

Part 1)

4 c. Apple Cider Vinegar

3 c. Brown Sugar

1 tsp each whole cloves and ground pepper

3/4 tsp ground all spice

3 tbsp minced ginger

1 medium bulb garlic peeled and miced

Part 2)

5 lbs apples, chopped and cored (keep the peel! It’s about 10-12 apples depending on size.)

4 c. roughly chopped onions

Part 3)

Juice and Zest of one large orange

Boil part 1. Add part 2 and simmer 30 minutes. Add part 3 and gently boil 30 minutes stir frequently.

Store in fridge or process 15 minutes in a boiling water canner.

Makes 7 pint jars.


Linking up to Foodie Friday! 


3 thoughts on “Apple Ginger Chutney

  1. Pingback: Fresh ParsleyGarlicGreenOnionYogurt Dipping Sauce « Venison for Dinner

  2. Pingback: Venison Falafel « Venison for Dinner

  3. Pingback: Menu Plan Monday | Venison for Dinner

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