This apple chutney recipe is a sweet and tangy condiment made with apples, raisins, and warm spices. Easy to prepare and versatile, it complements sandwiches, cheeses, curries, and more.
This chutney is a delicious and refreshing way to add a touch of sweetness and acidity to your favorite dishes, as well as a great way to use up tart apples.
Apple chutney is a popular accompaniment to various dishes. My recipe is sweet, tangy, and slightly spicy, with all the flavors complementing each other to create a balanced dish.
Why you will love this recipe?
- It is a versatile condiment. This homemade apple chutney pairs well with savory dishes like meats, cheeses, and curries, and also works as a sweet spread or dip for bread, crackers, or even desserts.
- It is easy to make. The ingredients for this chutney are simple and easy to find and it is very to make.
- It is a great way to use up tart apples. Tart apples, such as Granny Smith or Braeburn, are the best apples for making apple chutney. These apples provide a good balance of sweetness and acidity, which makes the chutney both flavorful and refreshing.
- It has the perfect texture and consistency. This chutney's texture is chunky, with tender apple pieces and bursts of raisins. The consistency is thick and spreadable.
Apples: The best apples for chutney are tart apples, such as Granny Smith, Honeycrisp, or Braeburn. These apples have a high acidity, which helps to balance the sweetness of the chutney. They also have a firm flesh that holds up well during cooking.
Spices: I am using a mix of whole spices and ground spices - black mustard seeds, cinnamon, cloves, star anise, garam masala, ground fennel, and chili powder.
See the recipe card for full information on ingredients and quantities.
This homemade apple chutney is a versatile condiment, and there are many variations you can try to add unique flavors and twists. These variations can be enjoyed with a variety of dishes and can also make lovely homemade gifts.
Apple cranberry chutney: Incorporate dried or fresh cranberries into the chutney for a tangy and sweet twist. Cranberries complement the apples beautifully and add a festive touch to the chutney.
Apple and mint chutney: Introduce fresh mint leaves to the chutney for a burst of freshness. Mint complements the apple flavors and makes the chutney more vibrant.
Apple and balsamic chutney: Substitute some of the apple cider vinegar with balsamic vinegar to give the chutney a deeper, complex flavor.
Step 1: Place a large saucepan or
Step 2: Next, add the apples, raisins, garam masala, red chili powder, fennel powder, salt, jaggery (or brown sugar), and apple cider vinegar. Mix well over medium heat and cover the pan. Once it comes to a boil, reduce the heat to low (images 3 and 4).
Step 3: Cook on low heat for 12-15 minutes or until the apples are tender (images 5 and 6).
Step 4: Increase the heat and cook uncovered until excess moisture evaporates. Turn off the heat and let the chutney cool down completely before storing (images 7 and 8).
Opt for apples that are slightly tart and firm, such as Granny Smith, Honeycrisp, or Braeburn. Peel and core the apples and chop them into uniformly sized pieces.
Taste the chutney as it cooks and adjust the sweetness and tanginess to your liking. If it is too sweet, you can add a little more apple cider vinegar to balance it out, and if it's too tangy, you can add a bit more jaggery or sugar.
Let the chutney cool completely before refrigerating it. This helps to retain its texture and flavors. When handling the chutney, always make sure the spoon is clean and dry. Any moisture content can reduce the shelf life of the chutney.
How to use this apple chutney
This spicy apple chutney is a versatile sweet and savory condiment that can be enjoyed in many ways. Here are some delicious ideas:
Cheese platter or charcuterie board: Serve it alongside cheese boards that include cheddar, brie, gouda, or goat cheese. The chutney's sweet and tangy flavors complement the cheese's richness.
Roast meats: Use warm apple chutney as a glaze for roasted or grilled meat dishes like chicken, pork tenderloins, or turkey. Brush the chutney over the meat during the last few minutes of cooking for a flavorful and caramelized finish.
Marinades or fillings: Use apple chutney as a marinade for seafood like salmon or shrimp, adding a unique flavor to your dishes. It can also be used as a filling for pies or pastries.
Yes, you can make the chutney ahead of time. Simply follow this recipe and let the chutney cool completely before storing it in the refrigerator or freezer.
Apple chutney can be stored in the refrigerator for a couple of weeks. It can also be frozen for up to 6 months.
Yes, you can use other fruits or vegetables in this chutney. Some popular additions include cranberries, raisins, apricots, onions, or carrots.
To store apple chutney, let it cool, then transfer it to a clean, dry, airtight container like Mason jars with tightly sealed lids. Place the sealed container of apple chutney in the refrigerator immediately after cooling it. Properly stored, apple chutney can typically last for several weeks in the refrigerator. If you make a large batch of apple chutney, you can freeze it in a freezer-safe container or freezer bag. Thaw frozen chutney in the refrigerator before use.
More chutney recipes
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- 5 medium tart apples (Granny Smith, Braeburn, or Honeycrisp)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 small piece cinnamon
- 1 small star anise
- 4 cloves
- 1 tablespoon ginger minced
- 1 teaspoon garam masala
- 1 teaspoon ground fennel
- ½ teaspoon red chili powder adjust as per taste
- ¼ teaspoon salt (this balances the chutney - do not skip)
- ¼ cup jaggery or brown sugar
- 2 tablespoon golden raisins
- ¼ cup apple cider vinegar
- Wash and pat dry the apples. Peel and core them. Cut them into small pieces.
- Heat a saucepan or frying pan and add oil. Once it heats, add the mustard seeds, cinnamon stick, cloves, and star anise.
- Let the spices bloom for a few seconds.
- Add the minced ginger and saute for a minute.
- Next, add the apples, raisins, garam masala, chili powder, fennel powder, salt, jaggery (or brown sugar), and apple cider vinegar.
- Mix well and cover the pan.
- Cook on low heat for 12-15 minutes or until the apples are tender.
- Increase the heat and cook uncovered until excess moisture evaporates.
- Turn off the heat and let the chutney cool down completely before storing.