|Nutritional Guidelines (per serving)|
|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 pairs nicely with applesauce, but it's even better with apple chutney—especially one studded with golden raisins, dried cranberries, and chopped pecans. The cinnamon, nutmeg, lemon juice, and apple cider bring both sweet and tang to the dish, making it an ideal pairing for ham or pork chops.
Chutney has its origins in Indian cuisine and is typically made up of fruit, sugar, spices, and vinegar. Chutneys are now popular all over the globe and can range from a spicy condiment to a mild relish or salsa-style sauce. Chutneys can include vegetables, fruit, nuts, dried fruit, spices, sweeteners, and various vinegars or citrus juice. In addition to a topping for grilled and roasted meats, chutney can be used in many other ways. Use as a sandwich spread, spoon over goat cheese or mix with cream cheese for a tasty hors d'oeuvre, serve as a dipping sauce for chicken fingers, or layer in a grilled cheese for a sweet and savory treat. Once puréed, it can also be used as a glaze for meat or poultry roasts, including baked ham.
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. 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.
- 4 tablespoons unsalted butter
- 2 cups apple (tart, like Granny Smith, and chopped)
- 1/4 cup pecans (chopped)
- 1/3 cup apple cider (or apple juice, plus more as needed)
- 3 tablespoons light brown sugar
- 2 tablespoons golden raisins
- 2 tablespoons dried cranberries
- 1 teaspoon lemon juice (freshly squeezed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Gather the ingredients.
Heat the butter in a medium saucepan.
Add the chopped apple, pecans, apple cider, brown sugar, raisins, cranberries, lemon juice, and spices.
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 shopping for a tart apple, Granny Smith is always a safe bet, but there are several other varieties to choose from. McIntosh, Empire, Cortland, Jonathan, and Braeburn are all tart apples that would be delicious in this chutney.
- The golden raisins add a nice contrast of color and delicate sweetness, but you can use purple raisins as well.
- Toasting the pecans before adding to the mixture brings another level of flavor to the recipe.