Serve this chunky applesauce alongside Honey-Glazed Pork Roast.


  • 3 tablespoons canola oil
  • 3– 6 small dried red chiles
  • 1 ½ teaspoons fennel seeds, crushed
  • 1 teaspoon cumin seeds, crushed
  • ½ teaspoon sweet paprika
  • 3 ½ lb. Granny Smith or Gala apples, peeled, cored, quartered, and thinly sliced crosswise
  • 1 ½ teaspoons kosher salt
  • ¼ cup sugar
  • 2 tablespoons white wine vinegar
  • ½ cup golden raisins


Heat oil with chiles, fennel seeds, and cumin seeds in a large saucepan or skillet over medium-high heat until the cumin is browned, 2 to 2 1/2 minutes. Stir in paprika and cook for 15 seconds, then add apples and salt and cook until juicy, 3 to 4 minutes. Stir in sugar, vinegar, and raisins. Reduce heat to medium and cook, uncovered, until apples are soft, sticky, and deeply golden and caramelized, stirring often (35 to 45 minutes). Remove and discard red chiles. Taste for seasoning. Serve warm. Or, transfer to a storage container, cover, and refrigerate for up to 1 week or freeze for up to 3 months (thaw in refrigerator). Bring to room temperature (about 30 minutes) before serving.


Prep: 30 minutes Cook: 35 minutes

Nutritional Information
Per 2 Tbsp.: 62 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 121 mg sodium, 12 g carbo., 1 g dietary fiber, 0 g protein.
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