Easy and customizable apple chutney for pork chops, tenderloin, sausages and cheese boards.
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About this Apple Chutney Recipe
This is a chunky and syrupy sauce you can make ahead and gently warm through before serving. Alternatively you can start it while the pork cut of your choice is cooking and finish it right around the time you rest the meat.
We add onion to the traditional line up of ingredients to leverage its savory & sweet aromatic qualities and create another flavor dimension to basic apple chutney. The result is a delicious and eye-pleasing condiment you will be happy to spoon over pork roasts, tenderloin, pork chops and even skillet or grilled pork sausage. Much, much better than apple sauce.
What is Apple Chutney?
Classic apple chutney is a thick sauce of bits of tart apples and dried fruit cooked with sugar, vinegar and spices. It belongs to the broader category of sweet and sour fruit chutneys. Historically underripe fruit was used for any chutney in this category, but an apple variety that is naturally sour tasting even when ripe works well too.
What Does it Taste Like?
The predominant tastes of basic apple chutney are sweet and sour. These are complemented in varrying degrees by an array of flavors imparted by the choice or sweetener, dried fruit, spices and seasonings.
This apple chutney for pork chops while very easy to make boasts a complex flavor profile – take a look at the ingredients we recommend and why below.
Apples and onion. Either use underripe fruit or tart apples such as Granny Smith (classic choice). The onion brings its aromatic nuances for a subtle savory dimension.
Dried fruit. Dried cranberries are a wonderful addition, we like them for their measured but concentrated sweetness and mild tartness. Alternatively, use raisins of tart dried cherries. Feel free to increase the quantity you add.
Acidic liquid(s). Typically apple cider vinegar is all you need to use in apple chutney but sherry vinegar is a lovely substitute. We like to add orange juice for depth of flavor and to tame the harshness of the vinegar.
Spices. We have simplified this apple chuntey recipe in that we use an already blended fragrant medley of spices. Yellow curry powder (or madras curry powder if you like a bit of heat) or garam masala work beautifully here and give the sauce warmth and sophistication. You can also add a bit of chopped candied ginger or fresh grated ginger or a whole clove to boost the spice profile.
Sugar and salt. Dark brown sugar infuses the sauce with its characteristic sweetness and we recommend it over refined white sugar. A pinch of coarse salt balances everything.
Step by Step
To make this chunky sauce you need to prepare all the ingredients and then simply simmer them together until the desired consistency is reached.
Prep. Peel, core and dice the apples, dice the onion and measure out all the other recipe participants. Select a sauce pan or a pot that is appropriately sized to fit everything.
Cook. Combine the orange juice, vinegar and brown sugar. Bring to simmer and once the sugar dissolves add the diced onion and apples, followed by the rest of the ingredients. Stir to combine well and let simmer until the apples have released their juices and the liquids in the pan reduce to a thick, syrupy consistency.
How to Make Apple and Pear Chutney and Other Variations
Apple and Pear – Substitute half the apples with underripe pears (peeled, cored and diced) and proceed with the recipe as written.
Strictly sweet and sour – to eliminate the savory flavor notes of the onion you can either use a single shallot which is milder and sweeter or skip it altogether.
Raisins – use a mix of golden and dark raisins in lieu of dried cranberries.
Beyond Pork – Other Serving Ideas
Cheese Boards – in the culinary tradition of the British isles similar chutneys are a classic accompaniment to strongly flavored cheeses such as stilton. Also try it as a topping over camembert cheese en croute (wrapped and baked in pastry crust).
Puff Pastry Topping – bake puff pastry squares and once out of the oven and slightly cooled down top with apple chutney and drizzle with a bit of honey.
Phyllo Dough Filling – use this chutney alongside walnuts or grated sharp cheddar cheese to prepare filling for phyllo dough triangles or strudels like this pumpkin one.
Quinoa – fold a bit of this chutney into cooked red or regular quinoa for a wonderfully vibrant side to pork shoulder roast.
How to Store and How Long Does It Keep?
Store apple chutney refrigerated in a non-reactive air-tight container such as a glass jar. Because both sugar and vinegar are preservatives it can keep for weeks.
You Might Enjoy
- 1/2 cup orange juice
- 1/3 cup apple cider vinegar (or sherry vinegar)
- 1/4 cup dark brown sugar
- 1 yellow or sweet onion
- 4 Granny Smith apples*
- 1/4 cup dried cranberries (or raisins)**
- 3 tsp yellow curry powder (or madras curry powder or garam masala)***
- 1/2 tsp coarse salt
- Peel, core and dice the apple into small cubes. Dice the onion.
- In a saucepan large enough to accomodate all the ingredients combine the orange juice, vinegar and brown sugar. Bring to simmer over medium heat. Stir to dissolve the sugar.
- Add the onion, apples, dried cranberries, curry powder and salt. Mix well and let simmer until the apples and onion release their juices and the combined liquids in the saucepan reduce to a thick, syrupy consistency (about 15 minutes). You may need to simmer over medium-low heat, depending on the strength of the stove ring.
*Substitute with underripe apples from other varieties - it is important that the fruit is tart.
**Feel free to increase, to taste.
***Adjust the amount of spice to taste. To amplify the spice factor you can add 1 tsp fresh grated ginger (or to taste) or a bit of candied ginger, chopped small. You can also add 1 whole clove (the spice).
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 122mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 1g