Apple Chutney is one of those recipes that brings the wow factor to a dish. This recipe allows for improvisation – essentially, once you master it you can make it your own whether it’s adding some raisins and spices to the mix or, perhaps, you can add some crisp bell peppers – the choice is yours. Knowing how much I adore spicy mustard, I added some Gulden’s Spicy Brown Mustard to the simmering sweet apples and onions, which added so much flavor. Sweet and savory with a bit of a spicy bite, this easy Mustard Apple Chutney is perfect for your next tailgate or get together. To take this delicious frank over the top, I added shredded sharp cheddar cheese to complement the apples.
On to the recipe:
Gather your ingredients
Seriously – this could not be easier to make
This easy Mustard Apple Chutney will be a staple for your fall cookouts!
Let’s whip up these Harvest Style Hot Dogs
Have to love those grill marks!
So easy to assemble
Aly M. Cleary
Yields 6
This easy Mustard Apple Chutney is perfect for fall with the flavors of apples and spice and everything nice. Top your favorite Hebrew National All-Beef Frank with some of this delicious Mustard Apple Chutney and a sprinkling of sharp cheddar and enjoy the fall harvest!
15 minPrep Time
30 minCook Time
45 minTotal Time
Save Recipe
Ingredients
- 2 tablespoons of butter
- 3 Granny Smith Apples, peeled and diced
- 1 medium Vidalia onion or 2 small Vidalia onions, finely diced
- 1 tablespoon of spicy brown mustard (I used Gulden’s)
- 1/3 cup of apple cider vinegar
- 1/2 teaspoon of fresh ginger, peeled and finely minced
- 1/2 cup of water
- 1/8 to 1/4 teaspoon of red pepper flakes (depending on how spicy you like it)
- 1/2 teaspoon of salt
- 1/4 teaspoon of fresh cracked black pepper
- 1/8 teaspoon of black mustard seeds
Instructions
- n a heavy bottomed saucepan or small Dutch oven, melt the butter over medium high heat.
- Add the diced apples and onions to the melted butter and sauté for about 5 to 7 minutes or until the apples start to soften.
- Add the spicy brown mustard, apple cider vinegar, fresh ginger, water and red pepper flakes.
- Stir for a minute or so and add the salt, pepper and black mustard seeds.
- Bring to a slight boil and then let simmer for about 10 minutes, stirring every so often.
- Serve warm or at room temperature.
- Enjoy!
Notes
The combination of franks and these toppings may not be Kosher.
