|Nutritional Guidelines (per serving)|
|Servings: 2 Cups (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We all know pork chops pair nicely with applesauce, but they are even better with an apple chutney—especially when it is studded with golden raisins, dried cranberries, and pieces of pecan. The cinnamon, nutmeg, lemon juice, and apple cider bring both sweet and tang to the dish. Serve this tasty apple chutney alongside pork chops or baked ham.
- 4 tablespoons unsalted butter
- 2 cups chopped tart apple
- 3 tablespoons light brown sugar
- 2 tablespoons golden raisins
- 2 tablespoons dried cranberries
- 1/4 cup pecan pieces
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon freshly squeezed lemon juice
- 1/3 cup apple cider or juice
Gather the ingredients.
Heat the butter in a medium saucepan; add the chopped apple, brown sugar, raisins, cranberries, pecans, spices, lemon juice, and apple cider.
Cook over medium heat until the apple is tender, dried fruits are softened, and cider has boiled away.
If the chutney looks dry, add a little more apple cider to keep the mixture from burning.
Serve warm or chilled with ham or pork.
When looking for a tart apple, granny smith is always a safe bet, but there are several other varieties to choose from. McIntosh, Empire, Cortland, Jonathan, Braeburn, and Pink Lady are all tart apples that would be delicious in this chutney. The golden raisins add a nice contrast of color, but of course, you can use purple raisins as well, and toasting the pecans before adding to the mixture will bring another level of flavor to the recipe.
Ways to Use Chutney
Chutney has its origins in Indian cuisine but has expanded from a spicy condiment to a sort of salsa or relish that can include vegetables, fruit, nuts, spices, and sweeteners. In addition to a topping for grilled and roasted meats, chutney can be used in many other ways. Replace the mayo (or mix in a little) and spread on a sandwich, spoon over goat cheese or mix with some cream cheese for a tasty hors-d'oeuvre, serve as a dipping sauce for chicken fingers, or layer in a toasted grilled cheese for a delicious surprise. Chutney is also a healthy flavor booster for white and sweet potatoes and squash, and once pureed can be used as a glaze for meat or poultry roasts.
Other Chutney Recipes
Considering there are chutney recipes from all over the world, there are many, many variations. For a similar recipe with a little spice, try a pear chutney with ginger, garlic, and hot chile pepper. Rhubarb chutney includes red onion and dried cherries and balances the sweet with a bit of chili powder and red pepper flakes. South Africa is a home for chutney as well, and a recipe combining peaches, dried apricots, and raisins will turn any simple dish into something special. Chutneys can be a mixture of spiced papaya and raisins, pineapple and curry powder, and even roasted pumpkin. A cranberry chutney is a nice change from traditional cranberry sauce, and tomato chutney is a great alternative to ketchup.