Two apples on top of a napkin

Apple Chutney

When the onions are caramelized, they lose their strong flavor and become sweet and pair well with apples. Sweet is what we want in this Apple Chutney!

8 servings


  • 2 cups (1 pound) red onion, thinly sliced,
  • 2 quarts (3 pounds) apple, diced and peeled
  • 2 tablespoons (1 ounce) butter
  • 1/2 cup (3 ounces) brown sugar
  • 1/2 cup water
  • 2 teaspoons cinnamon
  • 1 cup dried cherries, currants or raisins
  • 1/2 teaspoon kosher salt


  • In a large sauté pan over high heat, melt butter.
  • After the foam has subsided, add the onions and sauté until caramelized.
  • Meanwhile, heat water and brown sugar in a small saucepan over low heat stirring frequently, until sugar is dissolved. Remove from heat.
  • Once onions are caramelized, add diced apples and brown sugar syrup, cover, and steam about 5 minutes. Remove cover, and continue to sauté until apples are tender, and syrup has thickened, about 5 more minutes.
  • Turn off heat and mix in cinnamon, salt, and dried cherries.
  • Serve with crackers, over grilled pork chops or your favorite Scottish banger sausages.


You need to get the onions to a nice golden brown– this takes time and constant attention so they don’t burn. The most common mistakes are that the onions are burnt or not cartelized enough.

Nutrition facts (serving size 4 ounces): Calories 148, Calories from fat 23, Total Fat 2.6g, Saturated Fat 1.6g, Cholesterol 6.5mg Sodium 126.9mg, Total Carbohydrate 32.6g, Dietary Fiber 2.2g, Sugars 25.9g, Protein 0.7g.

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