Yield: 2 Cups | Total Time: 1 Hour 45 Minutes
The idea for this recipe stemmed from spicy mango chutney, something I absolutely love, but I wanted to tone things down a bit for my husband, who isn’t as fond of hot and spicy food they way that I am. So instead of chiles or curry, this spiced apple chutney is infused with clove… just in time for autumn!
Ripe, juicy strawberries from late summer produce picks combine with apples to go into this easy chutney recipe. I like to think of this as a fall chutney, which is convenient if you are looking for a cranberry sauce substitute as Thanksgiving rolls around. This spiced fruit chutney looks the part -but is a warmer, milder, and a much less tart option.
Try it over pork chops and whipped sweet potatoes complimented with a mug of hot, spiced apple cider, or roll it into wraps along with turkey, ham, lettuce and crunchy veggies for a healthy lunch. Serving a group? Set this chutney out as a dip to go with apple and sweet potato chips.
Spiced Apple Chutney
Total Time: 1 Hour 45 Minutes
(Prep: 15 Minutes / Cook: 1 Hour 30 Minutes)
- 1 lb. strawberries, roughly chopped
- 2 apples; peeled, cored, and roughly chopped
- 6-8 green onions; sliced, white and pale green parts only
- 1 cup sugar
- 1/4 cup honey
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 4 packets granulated beef bullion (about 1/2 ounce)
- 4 cups water
1. Combine all ingredients in a medium saucepan and stir to combine. Heat over high until boiling, then reduce the heat to medium. Simmer for 45 minutes, stirring occasionally.
2. Once the chutney has reduced to where there is only a small amount of liquid remaining, reduce the heat to low and simmer for another 30 minutes. Stir occasionally.
3. Chutney can be refrigerated for future use, or used right away while still warm. Spoon over grilled pork, use as a sauce in sandwiches and wraps, or serve as a savory dip.