Irresistible Curried Apple Chutney Zesty Gourmet Relish
Author:asmahane
Total Time:30 minutes
Yield:About 2 cups (serves 8 as a condiment) 1x
Description
Easy Curried Apple Walnut Cranberry Chutney tangy chutney with toasted walnuts dried cranberries maple cider vinegar quick prep 20 min serves 6
Ingredients
Scale
3 medium apples (about 1 lb) — tart-sweet varieties like Granny Smith, Honeycrisp, or Braeburn; peel if you prefer a smoother texture
1 cup dried cranberries
3/4 cup walnuts, roughly chopped
1 small red onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1–2 tbsp mild curry powder
1 tbsp brown sugar or maple syrup
1/3 cup apple cider vinegar
1/4 cup water (or apple juice)
1 tsp Dijon mustard (optional)
1/2 tsp sea salt and a few grinds black pepper
Pinch of red pepper flakes (optional)
1 tbsp neutral oil or butter
Instructions
Prep the fruit and nuts: Core and dice the apples into 1/2-inch pieces so they break down but still hold texture. Roughly chop the walnuts and set aside so you can toast them later for extra crunch.
Sauté the aromatics: Heat the oil or butter in a medium saucepan over medium heat. Add the chopped onion and a pinch of salt. Cook until the onion is soft and glossy, about 5–6 minutes, stirring occasionally.
Add garlic, ginger, and curry: Stir in the minced garlic, grated ginger, curry powder, and red pepper flakes (if using). Cook for 30–45 seconds until fragrant.
Add apples and liquids: Toss in the diced apples, dried cranberries, brown sugar (or maple), apple cider vinegar, Dijon, and water or apple juice. Stir to combine and bring the mixture to a gentle simmer.
Simmer until jammy: Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until apples are softened and the liquid reduces to a thick, glossy chutney. If it gets too thick, add a tablespoon of water.
Toast the walnuts: While the chutney simmers, toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan until fragrant and slightly browned.
Finish and adjust: Stir the toasted walnuts into the chutney in the last 1–2 minutes of cooking so they keep some bite. Taste and adjust salt, sweetness, or acid—add a splash more vinegar if it needs brightness.
Cool and store: Let the chutney cool to room temperature, then transfer to a jar. Refrigerate for up to 2 weeks or freeze in portions for longer storage.
