Apple Chile Chutney

Summary: Delicious sweet-hot chutney; great with cheddar, roasted meats...I found this recipe in the New York Times. It's from Tart and Sweet. I once ran out of raisins so subbed currants; also terrific.

Yield: 2 half-pints


  • 2 pounds Golden Delicious (or other cooking apple; I used Ginger Golds), peeled, cored, cut into 1/2" cubes
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons unsalted butter
  • 1/2 cup minced white onion
  • 4 teaspoons ground cumin
  • 2 teaspoons kosher salt, plus more to taste
  • 2 teaspoons yellow mustard seed
  • 2 teaspoons chili flakes (I used red pepper flakes)
  • 2 teaspoons ground ginger
  • 2/3 cup packed light brown sugar
  • 2/3 cup apple cider vinegar
  • 2/3 cup Red Flame (or other raisins; I used regular ones)
  • pepper


Mix the apples and lemon juice in a bowl, and set aside.

In a medium saucepan over low heat (I started med-low), heat the butter and then add the onion, cumin, salt, mustard seed, chili flakes and ginger. Sauté until the onions are translucent, stirring occasionally, about 5 minutes. Stir in the apples.

Raise the heat to medium-low (I went up to medium), and stir in the brown sugar and vinegar. Cover and simmer for 30 minutes. If the mixture does more than simmer, reduce heat to maintain just a simmer.

Add raisins and simmer uncovered, stirring frequently, until the mixture is thick, about 15 minutes.

Season to taste with salt and pepper.

Ladle into a glass jar and allow to cool until no longer steaming. Cover and refrigerate for up to 2 weeks. Or, if you're canning, process jars accordingly.