Apple Serrano Mint Chutney

The Garland's Lodge apple orchard is the inspiration for this semi-fresh chutney. It keeps for a few days in the fridge. It is also delicious with pork, teriyaki grilled chicken and curried lamb.
By & | September 15, 2016


Combine the onion, pepper, ginger, garlic, sugar, cider and cider vinegar in a heavy one-quart nonreactive saucepan. Bring to a bare simmer over medium heat just to soften the mixture a little.

Add the apples, chilies and mint and cook gently for 2 minutes, until the apples begin to soften. Remove from the heat, add 1 teaspoon of salt or to taste. Set aside and keep warm until serving time.


  • 1 cup chopped red onion
  • ½ cup chopped red bell pepper
  • 2 teaspoons minced ginger
  • 2 cloves garlic, minced
  • ¾ cup sugar
  • ¾ cup apple cider vinegar
  • 2 cups diced peeled apples: Jonathans, Grimes Golden or McIntosh
  • 2 Serrano chilies, seeded and chopped fine
  • ¼ cup chopped fresh mint leaves
  • 1 teaspoon salt, to taste
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