Apple or Pear Chutney


Yield 2 cups


  • 2 large tart cooking apples, such as Granny Smith OR 3 large d’anjou or Bosc pears
  • ½ cup chopped onion
  • ¼ cup red wine vinegar
  • ¼ cup brown sugar
  • 1 Tablespoon grated orange peel
  • 1 Tablespoon grated fresh ginger OR 1 teaspoon jarred fresh ginger
  • ½ teaspoon allspice


  1. Peel, core and chop apples or pears. In medium saucepan, combine fruit with all other ingredients. Bring to a boil; reduce heat and simmer, covered for 50 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.