Califonia Bountiful
Side Dish

Apple chutney

Chad Minton
The Ritz-Carlton, Marina Del Rey

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3 Granny Smith apples, peeled and chopped
3 tbsp. mustard seeds
1 tbsp. chile flakes
1/4 cup diced white onion
1 clove of garlic (minced)
1/4 cup of golden raisins
Ginger, to taste
1/2 cup of apple cider vinegar
1 1/2 tbsp. of sugar


Preheat your oven to 300 degrees. Then heat a large sauté pan over medium-high heat. Add mustard seeds and chile flakes and toast for a few minutes. Then add onions, garlic, raisins and ginger and begin toasting for another five minutes. Then add vinegar, sugar and apples and simmer until bubbly around edges.

Then take your pan with the chutney and place in your oven. Stir every 10 minutes and roast for an hour and a half. Let the juices caramelize and form a rich, tasty chutney. When done, enjoy your apple chutney with meat, fish, cheese or anything you wish.

Serves 4 to 6.

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