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Recipe - Apple Chutney

Serve with Herbed Pork Tenderloin.


  • 1 cup chopped yellow onion
  • 2 tablespoons minced or grated fresh ginger
  • 1 cup freshly squeezed orange juice (4 oranges)
  • ¾ cup apple cider vinegar
  • 1 cup light brown sugar, lightly packed
  • 1 teaspoon whole mustard seeds
  • ¼ teaspoon crushed red pepper flakes
  • 1 ½ teaspoons kosher salt
  • 6 tart apples, peeled, cored and in ½ inch dice
  • ¾ cup raisins


  1. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seed, red pepper flakes and salt in a medium-sized saucepan.
  2. Add the apples to the mixture as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature or cold.

Makes 5 cups.

Make it ahead:

Store covered in the refrigerator for up to 2 weeks.