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
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
- 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
- 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.
The combination of franks and these toppings may not be Kosher.