Spicy Apple and Almond Chutney
Add a bold twist to your condiment collection with this Spicy Apple and Almond Chutney, a perfect balance of sweet, tangy, and mildly spicy flavors. Juicy, tart apples are simmered with aromatic spices like cinnamon and allspice, a touch of fresh ginger, and a kick of red chili flakes for the perfect depth of flavor. The sweetness of raisins and the crunch of toasted almonds elevate this chutney into a gourmet delight. Ideal as a versatile accompaniment, this chutney pairs beautifully with cheese boards, roasted meats, or as a spread for sandwiches. With just 15 minutes of prep time and easy stovetop cooking, this recipe is a simple yet impressive way to add homemade flair to any meal.
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Recipe Information
Ingredients
- 6 medium Apples (peeled, cored, and diced)
- 1 cup Brown sugar
- 0.75 cup Apple cider vinegar
- 1 tablespoon Fresh ginger (grated)
- 2 Garlic cloves (minced)
- 0.5 teaspoon Red chili flakes
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground allspice
- 0.5 teaspoon Salt
- 0.5 cup Slivered almonds (lightly toasted)
- 0.5 cup Raisins
- 0.5 cup Water
- 1 tablespoon Olive oil
Instructions
Prepare the apples by peeling, coring, and dicing them into evenly sized small cubes.
In a large saucepan, heat olive oil over medium heat.
Add the grated ginger and minced garlic to the saucepan. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the chili flakes, ground cinnamon, ground allspice, and salt. Let the spices toast for 30 seconds, releasing their aroma.
Add the diced apples, brown sugar, apple cider vinegar, and water to the saucepan. Stir well to combine all the ingredients.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the saucepan with a lid and cook for 20 minutes, stirring occasionally to prevent sticking.
Remove the lid and stir in the raisins. Continue simmering for another 15-20 minutes or until the apples are soft and the mixture has thickened to a chutney-like consistency.
Once the desired thickness is achieved, remove the saucepan from the heat and stir in the toasted slivered almonds.
Allow the chutney to cool slightly before transferring it to sterilized glass jars.
Store in the refrigerator for up to 2 weeks or process the jars in a water bath for long-term storage.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 233.5 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
