Tart Apple Chutney 2.750

Katherine Frey/The Washington Post

Nov 14, 2012

This fruity alternative to cranberry sauce goes beautifully with turkey.

Make Ahead: The chutney can be made up to a week in advance, covered and refrigerated.

Servings: 2.75 cups
  • 1 large Granny Smith apple, peeled if desired, cored and cut into small dice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup golden raisins
  • 1/4 cup apple cider vinegar
  • 1/4 cup fig preserves
  • 1 cup water, or more as needed
  • 2/3 cup coarsely chopped walnuts, toasted and cooled (see NOTE)


Combine the apple, lemon juice, raisins, vinegar, preserves and water in a large saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally and adjusting the heat so that the liquid is barely bubbling, until the apple has softened, about 30 minutes. If the mixture becomes too dry, add water.

Remove the saucepan from the heat, stir in the walnuts, and let the chutney cool completely. Cover and refrigerate. Serve at room temperature.

NOTE: Toast the nuts in a small skillet over medium-high heat for about 6 minutes, tossing them frequently and watching carefully so they don’t burn.

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Recipe Source

From Zach Patton and Clay Dunn, who blog at TheBittenWord.com.

Tested by Randy Richter.

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