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Active Time
15 min
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Total Time
1 1/4 hr
Applesauce goes global in a chutney spiced with ginger and red-pepper flakes. Tart Granny Smiths and sweet Galas are cut into chunks, giving this topping a firm bite. Fabulous over potato latkes, its also delicious withzucchini latkes.
Ingredients
Makes about 3 cups
Step 1
Peel and core apples, then cut into 1/4-inch pieces.
Step 2
Simmer apples with remaining ingredients and 1 teaspoon salt in a large heavy saucepan, stirring occasionally, until tender and juices have thickened, about 1 hour. Discard bay leaves.
Chutney keeps, chilled, 1 week.
Leave a Review
Reviews (5)
Back to TopVery tasty with pork loin on the grill. Very popular with everyone. Used Fuji apples, because we had them. Cut vinegar in half. I would at least double red pepper flakes, but then I like things a little spicy. Would cut the sugar a little as well.
drm901
Dallas, TX
10/8/2014
I served this with a pork tenderloin and folks loved it. I changed it a bit. Used 1 cup vinegar and 1/2 cup water because 1 review said it was a bit acidic. I didn't add cloves, raisins or pepper flakes. I also added a little extra ginger and used a large red onion. This needed a good hr to cook. I started it early and it worked out fine.
tuscanblu
Vacaville, CA
7/12/2014
What a pleasant surprise, so full of flavor and really brings out the taste of the pork. I used extra ginger and it was great. Shame it only keeps a few weeks
RobGarbutt
Elliot Lake , Ontario
1/5/2012
try this with pork farmers sausage, blow you away,
RobGarbutt
ontario
1/4/2012
i liked this recipe. it does have a pronounced vinegar flavor though... and the flavors are extremely bold. i made it to go with a pork roast and it was a nice compliment, but almost overpowered the meat.
wendylee1999
1/1/2009
