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This apple chutney is like a chunky applesauce, fortified with raisins and spices. Great for using up soft or bruised apples, though pears work great, too. Enjoy it on its own, with a crisp type topping for dessert or even atop some pork chops or chicken. It’s pretty quick and low effort too! Depending on which variety of apples you’re using it may be on the sweet or tart side, if you’re using it as a condiment for meat it may benefit from additional acid, like a splash of vinegar.
This recipe is designed to be compliant with Core AIP and suitable for the Elimination Phase of the Autoimmune Protocol. While Core AIP is the version used in research, some people follow Modified AIP, which allows a slightly broader range of foods. If you’re just beginning, read our guide to the Autoimmune Protocol, learn how the Elimination Phase works, and explore the research behind AIP.
- 2 to 3 medium apples (or pears) peeled and chopped, about 1 pound
- ¼ cup raisins
- 1 whole clove
- ½ cinnamon stick
- ½ teaspoon ground ginger
- ½ orange, juice and zest
- ¼ cup water
- ¼ teaspoon salt
- Splash of Apple Cider Vinegar (optional)
- Combine all ingredients in a saucepan, stir to distribute ingredients evenly.
- Cook over medium heat until it begins to simmer, then cover and reduce the heat to low.
- Cook until apples are tender and much of the liquid has evaporated.
- Stir to break up the apples.
- Remove cinnamon stick and clove before serving.
3 comments
Hi
How long would you say the chutney could be stored in a fridge?
Hi Kirsty – I would imagine about 5 days.
Need AIP recipe