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Recipe Reviews (5 out of 5 stars)

Apple Cranberry Yellow Curry Chutney

Yields: 1 pint
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Savory Spice Shop Ingredients
Yellow Curry Powder, Medium (Salt-Free) 1 oz bag $2.70
Mustard Seeds, Yellow 1 oz bag $1.05

Ingredients:

  • 2 Gala apples, peeled, cored and sliced 1/4-inch thick
  • 1/4 cup light brown sugar, not packed
  • 3 Tbsp. water
  • 1 clove garlic, 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 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 1 hour and 15 min. 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, sealable jar.

Serving Suggestions:

Wonderful on Maple Garam Masala Glazed Ham.

Yields:

1 pint

Thanks to:

Shantelle Stephens, Savory Spice Shop—Platte St/Denver, CO assistant manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Apple Cranberry Yellow Curry Chutney


  • Review by: suzykklein
    3/6/13

    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.

“Back for more. I adore your cocoas and extracts especially. Everything is always so well packaged and I mention Savory Spice as my "secret" whenever asked. My husband and I always revel in the smell of the box as we open it - better than Christmas! Keep up the great work!”

-Danyel T. from Morgantown, WV

Apple Cranberry Yellow Curry Chutney


Yields: 1 pint

Ingredients:

  • 2 Gala apples, peeled, cored and sliced 1/4-inch thick
  • 1/4 cup light brown sugar, not packed
  • 3 Tbsp. water
  • 1 clove garlic, 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 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 1 hour and 15 min. 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, sealable jar.

Serving Suggestions:

Wonderful on Maple Garam Masala Glazed Ham.

Yields:

1 pint

Thanks to:

Shantelle Stephens, Savory Spice Shop—Platte St/Denver, CO assistant manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.