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Honeycrisp Apple Chutney

485 A Honeycrisp Apple Chutney.jpg
485 A Honeycrisp Apple Chutney.jpg

Honeycrisp Apple Chutney


Come fall, I simply cannot get enough Honeycrisp apples in my diet! Whether sautéed and served with a simple pork tenderloin to my morning oatmeal and even apple tarte tatin with a dollop of whipping cream, my options for indulging in Honeycrisp are infinite! This chutney captivates and highlights the pure sweet (pun intended) essence of Honeycrisp apples in their finest form.

Yield: approximately 2 cups

Oven: N/A

Preparation time: 20 minutes

Cook Time: 30 minutes

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1 shallot, minced

5 Honeycrisp apples, peeled, cored, cut into 1/2-inch cubes

1 teaspoon mustard seeds

1/2 teaspoon minced ginger

1 cup freshly squeezed orange juice

2/3 cup apple cider vinegar

1/2 cup dark brown sugar

1/2 teaspoon kosher salt

1/2 cup golden raisins


1.   In a medium saucepan over medium heat, add shallots, apples, mustard seeds, ginger, orange juice, apple cider vinegar, brown sugar, and salt.  Continue to cook over medium heat while occasionally stirring until apples are soft and mixture has thickened, approximately 25 minutes. Add golden raisins and allow to cook until plump and heated through, approximately 5 more minutes. Remove from heat and allow to cool before using.

2.   Apple chutney is best served room temperature or cold.


Kitchen Note: Completely cool apple chutney before storing in an airtight container in the refrigerator. When stored in the refrigerator, chutney is best kept for up to 2 weeks!