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Green Apple Pesto Chutney

You wouldn’t expect to mix tangy apples with salty pesto, but once you meld these flavors together and turn them into a chutney, the flavors really shine. 

Add this chutney to your next Italian meal and you will be pleasantly surprised.

  • 1 1/2 cups Red Wine Vinegar
  • 2/3 cups Sugar
  • 2 cups Pesto, Homemade or Store-bought
  • 4 Granny Smith Apples, Diced
  • Pinch Salt

Place the red wine vinegar and the sugar in a large saucepan, and place the pan over medium heat. Heat the mixture until the sugar dissolves and the mixture comes to a boil. Add the pesto and stir to combine. Heat until the pesto has slightly thinned and then add the diced apples and salt. 

Reduce the heat to low and simmer until the apples have softened, about 25 minutes. Transfer the chutney to a mason jar, sealing the top. Place the jar in boiling water for 10 minutes. Remove from the water and place in the refrigerator to cool.

The chutney is ready to use when it has cooled to room temperature or below. Lasts up to 2 weeks when kept in a sealed jar in the refrigerator.


About 5 cups

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