Apple Chutney (From the New Revised Moosewood Cookbook)

Recipe by GuarGum

I love Chutney but it is expensive to buy. Apples are plentiful and cheap in Nova Scotia (and many other locations) so I like to make this one to accompany samosas and anything else that needs a delicious kick. It's also very easy.

Top Review by Sydney Mike

Got some Ambrosia apples on sale the other day & used those in this chutney! Followed your recipe right on down, & made your samosas to go along with it! Absolutely, deliciously wonderful little tasties that I'd be happy to make again! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Ingredients Nutrition


  1. Coarsely chop the apples, with or without peel.
  2. Place them in a medium sized saucepan with all remaining ingredients.
  3. Bring to a boil, then lower heat to simmer.
  4. Simmer uncovered about 45 minutes, stirring occasionally, or until everything is very soft.
  5. Enjoy the delicious smell wafting through your house.
  6. Cool and transfer to a sterile jar.
  7. Refrigerate.
  8. Sometimes the apples I use are harder and still chunky at the end of cooking, so I mash them with the potato masher.

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