Recipe by CATSEO
"This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops."
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tart apples - peeled, cored, and finely chopped
yellow onion, quartered
3 (1 inch) pieces
fresh ginger root, peeled
white wine vinegar
I have to give this recipe a 5 because it won me our mock-Iron Chef competition! We put it over pheasant, we used red wine vinegar instead and it turned out great. Just the right amount of tang and sweetness.
I followed the recipe, and it turned out too vinegary. Maybe use white vinegar instead of white wine vinegar? I'm not sure what I did wrong, but it's not good. It's OK except for the vinegar after-bite, which is intense. I'll go short on the vinegar next time.
A great base recipe b/c it alllows you to add and substitute many ingredients so you can make it your own. I used nutmeg, cinnamon, plain old vinegar, and ground ginger, a small amount of maple bacon to make it my own. GREAT with pork chops!
We will have this chutney along with our x-mas roast tomorrow on Christmas Eve. I prepared it today and just to make sure we won't be disappointed we all had a spoonful. Wow, we love it! It is soo delicious and I'm sure it will become one of our family favorites.
It was just liked baked apples. Really good.
I needed pear Chutney and I will change this one to smy needs
I hosted a dinner for 50 and 5 x the recipe so everyone would have a quarter cup portion. I used pears and it turned out fabulously! I cooked it a little longer than recommended and it was better the second day. Everyone loved it. Definitely a repeat!
This recipe is wonderful! Just the right blend of spices. Perfect as a side dish for those fall recipes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: < 1
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