Spiced Apple-Onion Chutney
By America's Test KitchenPublished on February 26, 2008
Time
35 minutes
Yield
About 2 cups
Ingredients
1 tablespoon vegetable oil 3 Granny Smith apples, peeled, cored, and chopped½ cup finely chopped red onion ½ cup cider vinegar ½ cup apple jelly ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg
Before You Begin
This chutney is great with our Maple Roast Turkey Breast.
Instructions
- Heat oil in large nonstick skillet over medium-high heat. Cook apples until lightly browned, about 5 minutes.
- Add red onion and cook 2 minutes. Stir in cider vinegar and apple jelly and simmer until thickened, about 5 minutes.
- Remove from heat. Stir in cinnamon and nutmeg and cool to room temperature.
Time
35 minutesYield
About 2 cupsIngredients
1 tablespoon vegetable oil
3 Granny Smith apples, peeled, cored, and chopped
½ cup finely chopped red onion
½ cup cider vinegar
½ cup apple jelly
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Ingredients
1 tablespoon vegetable oil
3 Granny Smith apples, peeled, cored, and chopped
½ cup finely chopped red onion
½ cup cider vinegar
½ cup apple jelly
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Ingredients
1 tablespoon vegetable oil
3 Granny Smith apples, peeled, cored, and chopped
½ cup finely chopped red onion
½ cup cider vinegar
½ cup apple jelly
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Why This Recipe Works
Our Spiced Apple-Onion Chutney recipe is a sweet alternative to the traditional gravy that accompanies turkey and works especially well with our Maple Roast Turkey Breast recipe. Easy-to-find Granny Smith apples provide our chutney recipe with a vibrantly tart flavor and firm texture. A bit of cider vinegar and apple jelly heightens the chutney’s sweet-tart profile and deepens the apple flavor.
Before You Begin
This chutney is great with our Maple Roast Turkey Breast.
Instructions
- Heat oil in large nonstick skillet over medium-high heat. Cook apples until lightly browned, about 5 minutes.
- Add red onion and cook 2 minutes. Stir in cider vinegar and apple jelly and simmer until thickened, about 5 minutes.
- Remove from heat. Stir in cinnamon and nutmeg and cool to room temperature.
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