Apple Chutney for Pork Chops, Roasts, Sausages and Cheese Boards
Apple chutney recipe particularly well suited to use with pork. You can customize the basic apple chutney by varrying the dried fruit, acidic liquid and spices.
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Servings: 2 cups
Calories: 81kcal
Ingredients
- ½ cup orange juice
- ⅓ cup apple cider vinegar or sherry vinegar
- ¼ cup dark brown sugar
- 1 yellow or sweet onion
- 4 Granny Smith apples*
- ¼ cup dried cranberries or raisins**
- 3 teaspoon yellow curry powder or madras curry powder or garam masala***
- ½ teaspoon coarse salt
Instructions
- 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.
Notes
*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 teaspoon fresh grated ginger (or to taste) or a bit of candied ginger, chopped small. You can also add 1 whole clove (the spice).
Nutrition
Serving: 1g | Calories: 81kcal | Carbohydrates: 20g | Protein: 1g | Sodium: 122mg | Fiber: 2g | Sugar: 16g
