Tangy Apple Ginger Chutney


For an afternoon snack, we spread this tangy chutney over a bagel with cream cheese. For more kick, add black pepper, red pepper and cumin. -Aysha Schurman, Ammon, Idaho

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 3 cups.


  • In a 6-qt. stockpot, heat oil over medium-high heat. Add red onion, sweet red pepper and green onions; cook and stir 3 minutes. Add apples and banana peppers; cook and stir 3 minutes longer., Stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, 30-35 minutes or until liquid is almost evaporated, stirring occasionally. Serve warm or cold. Refrigerate leftovers.

Tangy Apple-Ginger Chutney image

Number Of Ingredients: 17


  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 2 green onions, finely chopped
  • 2 medium McIntosh apples, peeled and chopped
  • 1 small Granny Smith apple, peeled and finely chopped
  • 1/3 cup finely chopped pickled banana peppers
  • 1 cup golden raisins
  • 1 cup apple cider or juice
  • 2/3 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 3 tablespoons minced fresh gingerroot
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon white pepper


Recipe From epicurious.com

Yield Makes about 6 cups

Categories Fruit,Ginger,Raisin,Apple,Bell Pepper,Fall,Gourmet


  • In a large saucepan combine the apples, the onion, the vinegar, the brown sugar, the raisins, the gingerroot, the bell pepper, the mustard, the salt, and the red pepper flakes, bring the mixture to a boil, stirring, and cook it over moderate heat, stirring occasionally, for 40 minutes, or until it is thickened. Spoon the chutney into glass jars with tight-fitting lids. The chutney keeps, covered and chilled, for 2 weeks.

Number Of Ingredients: 10


  • 4 large Granny Smith apples, peeled, cored, and chopped
  • 2 cups minced onion
  • 1 1/2 cups cider vinegar
  • 1 1/2 cups firmly packed dark brown sugar
  • 1 cup golden raisins
  • 1/4 cup minced peeled fresh gingerroot
  • 1 red bell pepper, minced
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoons dried hot red pepper flakes


A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.

Recipe From food.com

Provided by French Tart

Time 2h15m

Yield 4 lbs

Categories Apple


  • Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
  • Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
  • Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
  • Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
  • (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
  • Spoon the hot chutney into hot and sterile jars and seal immediately.
  • Makes about 4 lbs chutney.
  • Store in a dark and cool place and leave to mature for at least 2 weeks.
  • Will keep in ideal storage conditions for up to 2 years+.

Old Fashioned Scottish Apple and Ginger Chutney image

Number Of Ingredients: 11


  • 1 lb onion, weight is for onions when peeled and finely chopped
  • 2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
  • 4 ounces sultanas
  • 1 ounce fresh gingerroot, grated
  • 1 teaspoon dried ginger powder
  • 2 teaspoons mixed spice
  • 1 lb soft brown sugar
  • 1/2 pint malt vinegar
  • 1/2 pint cider apple cider vinegar
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon pepper


This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.

Recipe From allrecipes.com

Provided by foodelicious

Time 30m

Yield 8

Categories Side Dish,Sauces and Condiments Recipes,Chutney Recipes,Cranberry


  • Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Cranberry, Apple, and Fresh Ginger Chutney image

Number Of Ingredients: 11


  • 4 cups fresh cranberries
  • 1 cup raisins
  • ½ cup white sugar
  • ¾ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger root
  • ¼ teaspoon ground cloves
  • 1 cup water
  • ½ cup minced onion
  • ½ cup chopped Granny Smith apple
  • ½ cup finely chopped celery

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