Apple Cranberry Chutney

Chutneys are a group of condiments common in Indian and other southern Asian cuisines. Most chutneys are a blend of fruit and spices, and many typically feature a vinegar base. The number of chutneys is virtually unlimited, and can use many different varieties of fruits or vegetables, along with multiple different kinds of spices.

This chutney combines the sweet apple and tart cranberry flavors with a little heat and lots of spices. I like to serve it as an accompaniment for pork, chicken, or turkey. I start the chutney and while it is simmering, roast a pork tenderloin or a couple chicken breasts. About the same time the roasting is complete, the chutney is cooked down and thickened, ready to be served as a sauce for the roasted meat. The result is a very flavorful dish that is still healthy for the body.


Apple Cranberry Chutney

2 large Granny Smith apples, peeled, cored, and chopped
1 large Gala apples, peeled, cored, and chopped
1 cup apple cider vinegar
1 cup light brown sugar, packed
1 large white onion, chopped
1 tsp spicy brown mustard
1 tsp red pepper flakes
2 Tbsp fresh ginger, minced
1/4 tsp ground cloves
1 bay leaf
2 Tbsp lemon juice
1 cup dried cranberries

In large saucepan, combine all ingredients with the exception of the cranberries. Bring to a boil over medium-high heat.

Reduce heat and simmer 40-45 minutes, stirring occasionally.

Turn off heat and remove bay leaf. Stir in cranberries. Let rest 5 minutes. Serve hot or cold.