Ina Garten Apple Chutney

Ina Garten apple chutney turns Granny Smith apples, fresh ginger and raisins into a sweet-tart, jammy chutney in 1 hour 15 minutes. It's an easy homemade apple chutney recipe for pork dinners, Thanksgiving, Christmas or fall gatherings, and it's make-ahead friendly and all cooks in one saucepan.

Let the chutney simmer the full 50 minutes to an hour, until most of the liquid has cooked away. Pull it early and you get a loose, watery sauce that runs off the pork instead of clinging to it.

Ina Garten wrote this one for her Make It Ahead book as the homemade partner to herbed pork tenderloins, saying it beats the store-bought jar. Fresh ginger, whole mustard seeds and a pinch of red pepper flakes give it a gentle kick that jarred versions never have.

Source: Make It Ahead (2014)

Ina Garten Apple Chutney

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

150

kcal

Diced apples and onion soften in orange juice and cider vinegar until the chutney turns thick, glossy and spoonable. The raisins go in at the end, so they stay plump and chewy.

Ingredients

• 1 cup chopped yellow onion
  

• 2 tablespoons minced or grated fresh ginger (see note)
  

• 1 cup freshly squeezed orange juice (4 oranges)
  

• 3/4 cup apple cider vinegar
  

• 1 cup light brown sugar, lightly packed
  

• 1 teaspoon whole mustard seeds
  

• 1/4 teaspoon crushed red pepper flakes
  

• 1 1/2 teaspoons kosher salt
  

• 6 Granny Smith apples, peeled, cored, and 1/2-inch-diced
  

• 3/4 cup raisins
  

Directions

• Build the base: Combine the onion, ginger, orange juice, cider vinegar, brown sugar, mustard seeds, red pepper flakes and salt in a medium saucepan. Stir it once so the sugar starts to dissolve.
• Add the apples: Peel, core and dice 6 Granny Smith apples into 1/2-inch pieces, adding them to the pot as you chop. That way they sit in the liquid and don't turn brown on the cutting board.
• Bring to a boil: Set the pan over medium-high heat and bring it to a boil, stirring occasionally. Once it bubbles, you're ready to turn the heat down.
• Simmer until thick: Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally. It's done when most of the liquid has evaporated and the apples look glossy and tender.
• Stir in the raisins: Fold in 3/4 cup raisins once the chutney has thickened. Serve it warm, at room temperature or cold, whichever suits your meal.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How far ahead can I make this chutney?

Keep it in a covered container in the refrigerator, where it holds for up to 2 weeks. The flavors settle in after a day or two, so making it early works in your favor.

What's the easiest way to mince the ginger?

Peel the ginger, dice it, then pulse it in a mini food processor until it's finely minced. Grating it on a Microplane works too if you only need a little.

Can I use a different apple?

Granny Smith holds its shape through the long simmer and keeps the chutney tart. A firm apple like Honeycrisp can stand in, though the chutney will taste sweeter, so you may want less brown sugar.

Can I serve it hot or cold?

Yes, it works warm, at room temperature or straight from the fridge. I like it warm with roast pork and cold on a cheese board or turkey sandwich.

What's the most common mistake with chutney?

Taking it off the heat too soon is the big one. If it's still soupy after 50 minutes, keep simmering and stir more often, because it thickens quickly toward the end.