Recipe Reviews (5 out of 5 stars)
Apple Cranberry Yellow Curry Chutney
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Ingredients:
- 2 x Gala apple, peeled, cored and sliced 1/4" thick
- 1/4 cup light brown sugar, not packed
- 3 Tbsp. water
- 1 x garlic clove, minced
- 3 Tbsp. apple cider vinegar
- 2 tsp. Medium Yellow Curry Powder
- 1 tsp. yellow mustard seeds
- 2 pinches salt
- 1/4 cup yellow onion, finely chopped
- 2 x plum tomatoes, finely chopped
- 1/4 cup dried cranberries
Notes:
Will keep for about a month in a sterilized, sealed jar the refrigerator.
Directions:
Combine all ingredients in a saucepan and stir thoroughly to incorporate. Place on stove at medium/high heat and bring to a rolling boil. Stir well, reduce heat to simmer and cook for about an hour and fifteen minutes. Stir often, scraping the bottom using a wooden spoon to discourage sticking. When chutney becomes dark and thick, remove from heat and cool to room temperature. Transfer to a sterilized jar and store in the refrigerator.
Serving Suggestions:
Wonderful on Maple Garam Masala Glazed Ham.
Yields:
1 pintThanks to:
Shantelle Stephens, Savory Spice Shop employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
This is one of the easiest, yummiest chutneys I've made in awhile. It was so delicious, addictive almost, with goat cheese and crackers. Next time I make it I will double the recipe because it was gone too quick.