Apple-Sage Chutney

Yield: 4 cups


1/3 cup thinly sliced onion

2 1/2 pounds tart apples, coarsely chopped, with skin

1 cup apple cider or apple juice

1/2 cup packed light brown sugar

1/3 cup dried cherries

1/2 cup golden raisins

1/3 cup chopped dates

6 tablespoons white wine vinegar

2 garlic cloves, minced

1/2 cup chopped fresh sage



  1. In a large stockpot, combine all of the ingredients except the sage, and bring to a boil over medium heat.  Reduce the heat and simmer until thick, about 1 hour.  Stir in the sage and simmer for 5 minutes.
  2. Allow the chutney to cool to room temperature, then cover and refrigerate.  Serve warm or at room temperature.

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