Harvest Chutney Recipe
Harvest Chutney Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Seal autumn flavors into a condiment that’s delicious any time of year. The gem-colored chutney is sweet and slightly spicy.
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.

Ingredients

  • 1/3 cup sugar
  • 1/4 cup water
  • 4 medium apples, peeled and chopped
  • 2 cups fresh or frozen cranberries
  • 5 shallots, chopped
  • 1/3 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1/4 cup cranberry juice
  • 1/4 cup orange juice
  • 4 teaspoons grated orange peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup chopped pecans, toasted

Directions

In a large saucepan, bring sugar and water to a boil over medium heat. Stir in apples, cranberries, shallots, brown sugar, vinegar, cranberry juice, orange juice, peel and seasonings.
Return to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until desired thickness, stirring occasionally. Stir in pecans. Cool. Spoon into jars. Cover and store in the refrigerator up to 3 weeks. Yield: 3-1/2 cups.
Originally published as Harvest Chutney in Country Woman Christmas Annual 2012, p57

Nutritional Facts

1/4 cup: 108 calories, 3g fat (0 saturated fat), 0 cholesterol, 89mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 1g protein.

Popular Videos

  • 1/3 cup sugar
  • 1/4 cup water
  • 4 medium apples, peeled and chopped
  • 2 cups fresh or frozen cranberries
  • 5 shallots, chopped
  • 1/3 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1/4 cup cranberry juice
  • 1/4 cup orange juice
  • 4 teaspoons grated orange peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup chopped pecans, toasted
  1. In a large saucepan, bring sugar and water to a boil over medium heat. Stir in apples, cranberries, shallots, brown sugar, vinegar, cranberry juice, orange juice, peel and seasonings.
  2. Return to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until desired thickness, stirring occasionally. Stir in pecans. Cool. Spoon into jars. Cover and store in the refrigerator up to 3 weeks. Yield: 3-1/2 cups.
Originally published as Harvest Chutney in Country Woman Christmas Annual 2012, p57

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