Apple Red Chile Chutney
Submitted by babs2165
Spicy-sweet chutney with Granny Smith apples, fresh red chilies, and toasted pine nuts. This Indian-inspired condiment simmers for 30 minutes, then chills to develop complex flavors. Pairs with roasted meats or cheese boards.
YIELD
1 batchPREP
30 minCOOK
60 minREADY
90 minApple red chile chutney brings serious heat and sweetness to your condiment game, perfect for cutting through rich meats or adding zip to cheese plates.
Granny Smith apples and fresh red chilies simmer with brown sugar, vinegar, and a whole head of minced garlic until everything breaks down into a thick, jammy sauce.
Fresh marjoram and toasted pine nuts stir in at the end for herbal brightness and crunch.
Kitchen Tips
- Use 8 cloves of minced garlic (yes, really) for that authentic bold flavor
- Simmer partially covered so steam can escape but the mixture doesn’t reduce too fast
- Use within a few days since this is a fresh chutney without canning preservation
Ingredients
Directions
To prepare the chutney, place apples and chilies in a heavy saucepan with sugar, vinegar, garlic and water. Bring to boiling over medium heat, lower the heat, partially cover the pan and simmer, stirring occasionally, for 30 minutes.
Stir in marjoram and add pine nuts. Allow to cool, then refrigerate.
Use within a few days.
Makes about two cups.
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