Homemade apple chutney made with golden raisins, plum tomatoes, and jalapenos is a delicious combination of sweet, tangy, and spicy. Serve it on goat cheese crostini for a yummy party appetizer or pair it with pork for dinner. You’ll love all the great flavors and textures in this recipe.
Homemade apple chutney
Making apple chutney from scratch is really quite simple, and it’s fantastic on goat cheese crostini. You can make it in the fall at the peak of apple season, and serve it for holiday entertaining, family gatherings and cocktail parties.
Chutney is typically a combination of fresh seasonal ingredients, and the texture has a soft bite which goes well with the creaminess of the goat cheese and the crispiness of the crostini.
I added jalapeno peppers to the recipe for an extra spicy kick to balance out the sweetness. If you like things more spicy just add another pepper. Make the apple chutney ahead and let it refrigerate for at least 8 hours so the flavors can fully develop.
How to make it
I was lucky enough to work with Sister Schubert and visit her in her home. This is the recipe that she made for us and she used her pretzel rolls for the crostini, but you can also use a sliced baguette.
Here are the ingredients you’ll need.
- Garlic cloves
- Fresh ginger
- Granny Smith apples
- Plum tomatoes
- Fresh mint
- Jalapeno peppers
- Light brown sugar
- Rice vinegar
- Cayenne pepper
- Cinnamon stick
- Golden raisins
- Cook the brown sugar and vinegar in a large heavy saucepan.
- Add garlic, ginger, cayenne, and cinnamon stick and simmer until it reduces down to a half a cup.
- Stir in the apples and raisins and bring to a boil stirring frequently.
- Let it cool completely and discard the cinnamon stick.
- Stir in the chopped tomatoes, mint, and jalapenos then cover and refrigerator over night.
What do you use apple chutney for?
This chutney is great served with pork tenderloin for a dinner party menu.
You can make mini party sandwiches with it. It would be good on pork sliders with Hawaiian rolls.
Serve it on goat cheese crostini appetizers like I did here. It’s good option for room temperature appetizers.
- 1 cup packed light brown sugar
- 3/4 cup rice vinegar
- 2 garlic cloves, minced
- 1 1/2 teaspoons minced peeled fresh ginger
- 1/8 teaspoon cayenne pepper
- 1 cinnamon stick
- 1 1/2 pounds Granny Smith apples, peeled and diced
- 1 cup golden raisins
- 1 cup chopped, seeded plum tomatoes
- 1 Tablespoon chopped fresh mint
- 2 jalapeno peppers, seeded and diced
- 12 ounces goat cheese
- Sister Schubert’s frozen pretzel rolls or fresh baguette
- Cook the brown sugar and vinegar in a large heavy saucepan, over medium heat until the sugar dissolves, stirring constantly.
- Add the garlic, ginger, cayenne, and cinnamon stick. Simmer for 8 minutes or until the mixture is syrupy and reduces to 1/2 cup.
- Stir in the apples and raisins and increase the heat to high. Boil for 10 minutes or until the apples are tender, stirring frequently.
- Let cool to room temperature, and discard cinnamon stick.
- Stir in tomatoes, mint and jalapenos, and let sit in refrigerator over night.
- Serve in a bowl beside the goat cheese and crostini.
- For the crostini, heat pretzel rolls according to directions. Remove and let cool to touch.
- Slice baguette or rolls into 1/2 inch thick slices and place in a 350 degree oven for about 5 minutes or until crisp.
- Let cool and serve with goat cheese and apple-raisin chutney on top.