Skip to main content
LoginSign Up
Fruit Chutney

Fruit Chutney

  • Makes
    2 1/2 cups servings
  • Cook Time
    25 minutes
  • Active time plus cooling
    plus cooling

Red onion lent a slight, pleasant bite to the chutney. A combination of salted butter and neutral oil worked best for sauteing. Sulfured and unsulfured dried apricots fared equally well in this recipe. The cooled chutney can be refrigerated for up to two weeks. Our favorite way to use this chutney was in a gooey grilled cheese, but it's also great as a topping for grilled pork chops, in a turkey sandwich, or simply as a component on a cheese board.

Ingredients
  • 1

    large red onion, diced (about 1½ cups)

  • 2

    tablespoons salted butter

  • 1

    tablespoon grapeseed or other neutral oil

  • Kosher salt

  • 2

    teaspoons coriander seeds, crushed

  • 1

    teaspoon yellow mustard seeds, crushed

  • 2

    Granny Smith apples, peeled, cored and diced

  • ¼

    cup white sugar

  • ⅓

    cup dried apricots, diced

  • ⅓

    cup dried cherries, coarsely chopped

  • ⅓

    cup dried currants

  • ⅓

    cup cider vinegar

  • ⅓

    cup water

In a medium saucepan over medium, combine the onion, butter, oil and ⅛ teaspoon salt. Cook, stirring occasionally, until the onion is softened, 9 to 11 minutes. Add the coriander and mustard seeds and cook for 1 minute. Stir in the apples, sugar and ¼ teaspoon salt. Cook until the sugar is dissolved, about 1 minute. Add the apricots, cherries, currants, vinegar and water, then stir to combine. Bring to a simmer and cook until the chutney is thickened but the apples still hold their shape, 10 to 12 minutes. Remove from heat and cool.

Featured in