This post has been updated for recipe, photos and content since its original publication in 2015.
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.
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:
- Olive Oil
- Dried Cranberries
- Curry Powder
- Brown Sugar
- Kosher Salt
- Cider Vinegar
How to make curried apple chutney
- In a medium saucepan, sweat the onions in olive oil over medium heat until softened, fragrant and translucent.
- Add the curry powder and turmeric and stir to coat the onions, cooking for about 1 minute until the spices are fragrant.
- 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.
- Stir in the toasted chopped walnuts and serve.
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?)
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.
You can keep this chutney refrigerated in a sealed jar or container for up to a week to 10 days.
Yes. Frozen, the chutney will keep for up to 3 months.
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.
What to serve with curried apple cranberry chutney:
Curried Apple Walnut Chutney
- 1/3 cup walnuts
- 1 tablespoon olive oil
- 1 small onion
- 3 cups apples peeled, seeded, chopped into 1/2" dice
- 1/3 cup dried cranberries
- 1 teaspoon hot curry powder
- 1/4 cup brown sugar
- 1/4 teaspoon turmeric
- 1/4 teaspoon kosher salt
- 3 tablespoons apple cider vinegar
- 1 teaspoon freshly grated ginger
- 1/3 cup water
- 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.