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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.

"We gave a spice gift box as a Christmas present and they were delighted (as we were) to open and see the way the spices were packed....with anise, cinnamon, etc. It made the gift even more special and enjoyable. What a nice touch!!"

-LaDonna M. from OKC

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.