Skip to content
CYBER MONDAY! Get Free Shipping On All US Orders
CYBER MONDAY! Get Free Shipping On All US Orders

Test Kitchen Approved

Apple Cranberry Yellow Curry Chutney

Apple Cranberry Yellow Curry Chutney

Apple Cranberry Yellow Curry Chutney

Recipe By Shantelle Stephens

Yields

2 cups

Cooking Time

1 Hours 30 Minutes

Recipe By Shantelle Stephens

This simple condiment adds unique flavor to a cheese and cracker plate, a holiday ham, or a grilled cheese sandwich.

Serving Suggestions

Recipe Notes

Will keep for about a month in a sterilized, sealed jar the refrigerator.

Ingredients

2 Gala apples, peeled, cored and sliced ¼-inch thick

1/4 cup light brown sugar, not packed

3 Tbsp. water

1 clove garlic, minced

3 Tbsp. apple cider vinegar

2 tsp. curry powder of choice:





1/4 cup yellow onion, finely chopped

2 plum tomatoes, finely chopped

1/4 cup dried cranberries

Savory Spice ingredients in this recipe

  • Madras Curry Powder

    Madras Curry Powder is a mild curry seasoning that's great for spicing up rice, sauces, vegetables or soups. When seasoning meat, use about 1 tsp. ...

    View full details
  • Medium Yellow Curry Powder

    Our Medium Yellow Curry Powder is a classic full-flavored medium curry powder blend that has a good kick of heat without too much spicy burn. Use t...

    View full details
  • Yellow Mustard Seeds

    Use our Yellow Mustard Seeds to create your own homemade yellow mustard, or add whole mustard seeds to your pickling blends or shrimp & crap b...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

    View full details

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.