Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Apple-Thyme Chutney Recipe
Apple-thyme chutney serves as the favorite side dish for turkey or any type of poultry with this aromatic herb and fruit combination that elevates meals. This sophisticated preparation demonstrates how herbs can enhance fruit-based chutneys for complex flavor profiles that complement poultry beautifully. The combination of sweet apples with aromatic thyme creates perfect balance between fruit sweetness and herbal complexity. This favorite status shows how the right chutney can become an essential part of holiday and special occasion meals. The versatility with various poultry types makes this chutney a valuable addition to any cook's condiment repertoire.
This is my favorite side for turkey or any type of roast and a staple on our Thanksgiving table. Making it in the slow cooker prevents splattering. I usually make it the day before, store in the fridge, and then heat over low heat the day of. You can also freeze or can it. For canning, I usually make a double batch, which makes 2 1-pint jars.
Prep Time:
10 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 20 mins
Servings:
6
Yield:
6 servings
Cook Mode (Keep screen awake)
Ingredients
3 large apples – peeled, cored, and chopped
¼ cup white sugar
2 tablespoons apple cider vinegar
1 tablespoon dried thyme
1 bay leaf
2 tablespoons brandy (such as Calvados®)
1 pinch salt
Directions
Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are soft and start breaking apart, about 10 minutes, stirring often.
Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.
Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.
Cook’s Notes:
You can use regular brandy instead of Calvados.
To can it, remove bay leaves and fill into sterilized 1-pint mason jars with new lids, leaving 1/2 inch headspace. Process in a boiling water bath for 15 minutes, then turn off the heat and leave the jars in the hot water for 5 more minutes to prevent siphoning.
Nutrition Facts (per serving)
| 106 | Calories |
| 0g | Fat |
| 24g | Carbs |
| 0g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 106 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Sodium 28mg | 1% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 3g | 10% |
| Total Sugars 20g | |
| Protein 0g | 1% |
| Vitamin C 5mg | 6% |
| Calcium 21mg | 2% |
| Iron 1mg | 6% |
| Potassium 123mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
