Dress up a plain jane pork chop or chicken breast with a scoop or two of this heavenly chutney! Easy to make!
Course Side Dish
Keyword apple, chutney
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
3cups applespeeled, seeded, chopped into 1/2" dice
1teaspoonhot curry powder
3tablespoonsapple cider vinegar
1teaspoon freshly grated ginger
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.