Serve at room temperature. NOTE: Toast the nuts in a small skillet over medium-high heat for about 6 minutes, tossing them frequently and watching carefully so they don't burn. MAKE AHEAD: The chutney can be made up to a week in advance, covered and refrigerated. Comments Thanksgiving 2012: Tart Apple Chutney A recipe from The Bitten Word When we were asked by the Washington Post to come up with a few recipes for their Thanksgiving coverage, we thought of a few cranberry sauce alternatives that we wanted to try. So we hit the kitchen, developing three recipes for turkey-complementary sauces. They each turned out rather well, but our favorite was this Tart Apple Chutney. Any time of the year, we love a thin slice of a Granny Smith apple on a turkey sandwich. That was the inspiration for this chutney, which is made with Granny Smiths and golden raisins and flavored with cider vinegar and fig preserves for a nice tart/sweet contrast. To give it a bit of texture, we added toasted walnuts. We loved this as a complement to turkey. The tartness of the apple and vinegar went perfectly with a nicely roasted bird. If you want an alternative to cranberry sauce that will stand out at the Thanksgiving table, this will do the trick.