Apple Chutney

5 from 80 votes

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. Store it properly in the refrigerator, and it will last for weeks. 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.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: British, Indian

Diet: Gluten Free, Hindu, Vegan, Vegetarian

Servings: to 8

Calories: 150kcal

Author: Shilpa Kerur

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition