Easy Curried Apple Walnut Cranberry Chutney

A bowl of apple walnut chutney.

This tasty apple cranberry chutney recipe is spiced with hot curry powder and turmeric and finished with crunchy toasted walnuts. It’s a great topping or side with grilled or roasted chicken and pork and is so easy to make. My curried apple chutney is sweet and spicy with complex flavors that are irresistible. A quarter cup of cranberry apple chutney is only about 100 calories, so it’s a pretty healthy condiment too.

Sweating onions with curry powder.

What is chutney?

Chutney is a fruit and spice condiment made popular in India. It’s usually a blend of chopped fruit, aromatics like onion and ginger with a blend of various spices and vinegar or acid to counteract the sweetness of the fruit.

Unlike salsas, chutneys are simmered until much of their liquid has evaporated, leaving you with a chunky, fruity blend that livens up lots of dishes.

Ingredients for apple cranberry chutney recipe:

  • Walnuts
  • Olive Oil
  • Onions
  • Apples
  • Dried Cranberries
  • Curry Powder
  • Turmeric
  • Brown Sugar
  • Kosher Salt
  • Cider Vinegar
  • Ginger
  • Water
chopping apples and adding them to the pot to simmer.

How to make curried apple chutney

  1. In a medium saucepan, sweat the onions in olive oil over medium heat until softened, fragrant and translucent.
  2. Add the curry powder and turmeric and stir to coat the onions, cooking for about 1 minute until the spices are fragrant.
  3. Add the apples, cranberries, brown sugar, salt, vinegar, ginger and water and stir to combine. Bring to a boil, then reduce heat and simmer for about 15 minutes or until most of the liquid has evaporated and the fruit is softened.
  4. Stir in the toasted chopped walnuts and serve.
The apple cranberry chutney after cooking.

Tips for curried apple cranberry chutney

Turmeric & Curry Powder – Make sure your spices are fresh. Older spices can lose their flavor and potency over time. Ground spices lose their potency faster than their whole counterparts and should be replaced annually. I like to buy my spices from Penzey’s Spices (not an affiliate, just a fan). They’re always fresh and they usually send one or two freebies with larger orders (who doesn’t like freebies, right?)

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Cranberries – Sometimes dried cranberries can clump together in the package. Be sure to separate them so they can mix evenly throughout the curried apple cranberry chutney.

Walnuts – Don’t skip toasting the walnuts. It adds a lot of flavor and crunch to the finished fruit chutney. Also, don’t chop the nuts too finely, you want the texture that comes from a rough chop.

Serving a bowl of apple chutney.

FAQ’s

How long will apple cranberry chutney recipe last?

You can keep this chutney refrigerated in a sealed jar or container for up to a week to 10 days.

Can I freeze the curried apple chutney?

Yes. Frozen, the chutney will keep for up to 3 months.

Can cranberry apple chutney be canned?

Yes, but you need to adhere to proper canning practices and make sure there are no air pockets or bubbles in the chutney when canning.

A mason jar of curried apple chutney.

What to serve with curried apple cranberry chutney:

A jar of apple walnut chutney.
Print Pin
4.75 from 8 votes

Curried Apple Walnut Chutney

Dress up a plain jane pork chop or chicken breast with a scoop or two of this heavenly chutney!  Easy to make!
Author: Lisa Lotts
Course Side Dish
Cuisine Indian
Keyword apple, chutney
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8

INGREDIENTS:

  • cup walnuts
  • 1 tablespoon olive oil
  • 1 small onion
  • 3 cups apples peeled, seeded, chopped into 1/2" dice
  • cup dried cranberries
  • 1 teaspoon hot curry powder
  • ¼ cup brown sugar
  • ¼ teaspoon turmeric
  • ¼ teaspoon kosher salt
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon freshly grated ginger
  • cup water

DIRECTIONS:

  • Preheat the oven to 350°. Place the walnuts on a sheet pan and toast for 10-12 minutes. Set aside.
  • Heat the olive oil in a medium saucepan over medium heat. Add the onions and sweat them for 4-5 minutes or until translucent and softened.
  • Add the curry powder and turmeric and cook for one minute until fragrant.
  • Add the chopped apples, cranberries, brown sugar fresh ginger, kosher salt, apple cider vinegar and water to the pan. Cover the pan and bring to a boil. Once it starts to bubble, reduce heat to medium and move the lid so it’s slightly askew and stem can escape.
  • Cook for about 15 minutes, stirring occasionally, so it doesn’t burn until most of the liquid has evaporated and the apples are soft. Set aside and let cool to room temperature.
  • Roughly chop the walnuts and stir them into the chutney. Serve immediately, or store in an airtight container in the refrigerator for up to a week.
    Makes about 2 cups.

NOTES:

Excellent served with pork or chicken.

NUTRITION:

Calories: 104kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 94mg | Fiber: 2g | Sugar: 12g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

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11 Comments

  1. 5 stars
    I love this unique flavor twist on classic Fall flavors

  2. Love apple chutney and live the addition of walnuts in this recipe.. can’t wait to try it!

  3. Tristin Rieken says:

    5 stars
    What a great recipe! I typically use these same flavors in a rice dish I make but saw this recipe and made the chutney instead. Delicious! And now I can just get the same flavors with a dollop of chutney. Thanks!

  4. 5 stars
    Amazing flavor! Your step by step pictures are wonderful.

  5. 5 stars
    Pinned it! Mouthwatering :p very easy and yummy!

  6. 5 stars
    Delicious. I made this to go with tomorrows Christmas ham.

  7. Amanda Laing says:

    There isn’t any vinegar in this. How long does it keep

    1. This should hold up for about a week, but it doesn’t make a ton so we usually go through the whole batch in one or two meals.

  8. 5 stars
    I think that chutneys are highly under rated and under used. This recipe sounds delish- love the addition of ginger. Thanks. A will do.

    1. I love chutneys with grilled and roast chicken and pork! Let me know how you like it!