I have been seeing many of my friends and family posting pictures on social media of apple picking! It is apple season after all! I usually like to make something sweet with the apples I pick but this time I felt like something savory. In the last couple years I started getting into chutney when I eat ham or pork, so I thought it would be a perfect fit to turn my apples into chutney! But I didn’t want too much sweetness, so I added the aromatics of rosemary and caramelized onion. This recipe is SO EASY!

FUN FACT:  There are so many different types of chutney, but did you know it actually originates in the Indian culture? It most likely always has some kind of vinegar to give it a bite.

Apple Rosemary Chutney
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Servings Prep Time
4 Servings 10 Minutes
Cook Time
1 Hour
Servings Prep Time
4 Servings 10 Minutes
Cook Time
1 Hour
Apple Rosemary Chutney
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
1 Hour
Servings Prep Time
4 Servings 10 Minutes
Cook Time
1 Hour
Ingredients
Servings: Servings
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Instructions
  1. Peel and cube the apples and dice your 1/2 onion. Sauté in a tablespoon of butter until onions are translucent.
  2. Add brown sugar, cider vinegar, raisins and rosemary. Stir, cover and Simmer on low for 45 minutes.
  3. After 45 minutes everything in the pot should be nice and soft. Remove lid and stir. Leave uncovered to simmer another 10 minutes.
  4. If you have an immersion blender, transfer chutney into a ceramic or glass bowl and lightly blend, but keep most of its chunkiness. If you do not have an immersion blender, it’s ok to leave it chunky!
  5. This chutney is great with pork especially, but can also be used on lamb, ham or chicken. You could even dollop a little onto a cracker and serve as an appetizer!