Apple-cranberry chutney


For those who want to try something new with cranberries.


2 apple (Delicious apples, peeled, quartered, cored and cut into cubes)
1 1⁄2 c cranberry
3⁄4 c brown sugar
1⁄3 c raisin (golden raisins)
1⁄2 onion (medium size, minced)
1 T ginger (crystallized ginger)
1 T mustard (yellow mustard seed)
2 clv garlic (medium size, minced)
1 t lemon zest (freshly grated)
1 t garam masala (ground, or curry powder)
2 pn salt (to taste)
1 pn cayenne pepper (or to taste)
150 ml vinegar (cider vinegar)


Place all ingredients into a medium saucepan. Bring to just a boil. Cover and simmer for about 30 minutes, until apples are tender and most of the liquid is gone. Stir occasionally. Cool to room temperature.


You can store this in a canning jar for up to 2 weeks. Good to know if you need to prepare it in advance or if there are leftovers.

3 cup
Preparation time
Cooking time
Total time
45 minutes