Apple-Onion Chutney

A Mason jar filled with apple-onion chutney along white crostini toped with goat cheese and more chutney

This recipe, also known as Gardener’s Windfall Chutney, is ideal for the novice chutney maker. Having prepared the apples and onion, you simply throw everything into one big pot and let it simmer away. It’s perfect for those times when you come in from the garden and suddenly have the urge to create something using the produce you’ve harvested. Feel free to halve the quantities if preferred. Just be sure that your first taste of it is with some fresh white bread and really strong Cheddar. The combination is wonderful!
It’s also quite lovely with Sausage Puffs.–Ghillie James

LC Woah, What a Windfall! Note

Ghillie wasn’t kidding when she dubbed this recipe Windfall Chutney given how she seems to have gotten a little carried away with the amounts, as this makes several quarts. Fortunately, it’s quite easy to make a fraction of the recipe, so just brush up on those second-grade math skills or take a peek at that calculator on your computer.

Apple-Onion Chutney

  • Quick Glance
  • (1)
  • 15 M
  • 2 H, 15 M
  • Makes about 3 quarts
5/5 - 1 reviews
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Ingredients


Directions

Place all the ingredients in a very large pan or in 2 slightly smaller pots. Cook over medium heat, stirring occasionally, until the mixture thickens and starts to become sticky, about 2 hours. As the mixture cooks, the liquid will rise to the surface, with the chutney thickening at the bottom of the pan, so continue to stir every so often. (One word of warning: Be careful when stirring the hot chutney—it may be just trembling on the surface, but it can erupt like a volcano when you dig deeper. I find turning off the heat briefly helps . . . as does wearing an apron and standing at a distance!) The chutney is done when the liquid has reduced to the point that it feels and looks less like a sauce and more like, well, a chutney.

Ladle or pour the hot chutney into warm sterilized jars and seal according to manufacturer’s directions.



The chutney can be eaten as soon as it is cool—unlike other chutneys, which need to be left to mature.

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Recipe Testers' Reviews

How much simpler can this recipe be? I imagine untold potential for future chutneys of my own creation, using this recipe as a starter. I’d done many chutney recipes in the past, some certainly more complex and time-consuming than this one. I must say, this was a surprise for me. It’s the perfect marriage for breakfast sausage, and something tells me it’ll go extremely well with a grilled pork chop or a broiled loin, too. I made two variations — spicy and non-spicy. I loved the taste, which was sweet (yet not overly so), full of flavor (you could still make out what some of the ingredients were), and an amazing condiment (for all your future cooking).

I thought this was an easy recipe and the flavor profile worked wonderfully with the Picnic Puffs. Some may want to reduce the amount of vinegar used, but I personally enjoy the tang that it provides to the chutney.

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Comments

  1. I made this chutney about four years ago for the first time and it has been our all time favurite since then! Our years are split into pre- and post the last jar being used up. 🙂 Great recipe, thank you very much!

  2. I used to make something like this, but much faster and much less exotic:

    2 or 3 tart apples and an onion, chopped, some butter, nutmeg, cinnamon, ginger, lemon juice, salt, and just enough honey to bring up the sweetness a little… saute everything and serve over a breaded & fried pork cutlet, using the same spices in the breading. If a little crumbled bacon falls into the pan, don’t kill yourself fishing it out. Perfect fall/winter food.

  3. Oh my goodness, I can just taste this grilled with some cheddar. What an incredible sweet/savory/hot/tangy combo.

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