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Apple-Walnut Chutney

Apple-Walnut Chutney

If you liked our previous apple pork recipe then I am sure you will like the recipe I am sharing with you today.

Apple-Walnut Chutney


  • 1 tablespoon Unsalted Butter
  • 1 tablespoon Walnut Oil
  • ¼ cup Onion, small dice
  • 2 tablespoons Light Brown Sugar
  • 1 tablespoon, plus 1 ½ teaspoons Honey
  • 3 Granny Smith Apples (approximately 1 ½ pounds total weight), peeled, cored, and cut into ½ inch cubes.
  • ¼ cup Sherry Vinegar
  • ¼ cup Walnuts, chopped and lightly toasted in a sauté pan over low heat for 5 minutes.
  • ½ teaspoon Salt
  • ½ teaspoon freshly Ground Black Pepper


  1. Put the butter and walnut oil in a medium-sized sauté pan and warm over medium-high heat.  Add the onions and sauté, uncovered, until lightly browned about 10 minutes.
  2. Turn the heat up to high and add the sugar and honey.  Sauté for 3 minutes, stirring constantly.
  3. Reduce the heat to low and add the apples and sherry vinegar.  Bring to a boil and continue to boil until the vinegar has reduced by two-thirds, about 10 minutes.  Add the walnuts and cook an additional 5 minutes.  Remove the pan from heat, stir in the salt and pepper, cover to keep warm, and set aside.  Store in a sealed container for up to a week.

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