Apple Chutney

Chutney is a perfect accompaniment to roast chicken. We usually buy ours, but with our bountiful crop of apples I decided to try my hand at making some from scratch. It’s easy, actually, much easier than I expected. Though cooking up chutney will make your kitchen, and house, smell like vinegar for a bit.

Apple Chutney Recipe



2 large tart cooking apples, peeled, cored, and chopped
1/2 cup chopped onion
1/4 cup red wine vinegar
1/4 cup brown sugar
1 Tbsp grated orange peel
1 Tbsp grated fresh ginger
1/2 teaspoon allspice


Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 40 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.

Makes about 2 cups.

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Recipe from Raley's supermarket magazine.

Showing 4 of 15 Comments

  • Andreea

    This is such and easy and nice recipe. Thank you. I love chutneys (am looking for one on mango …) so great to have one on apples. I’ll have to try it out soon with a Sunday roast.

  • barrett

    So what is it that makes a chutney a chutney as opposed to a relish or a melange or something else? I’ve always wondered that.

  • Elise

    Hi Andreea – chutney is one of those things we are always running out of. I love mango chutney too and if we had a mango tree….

    Hi Barrett – great question! I have absolutely no idea. From the Wikipedia definition of chutney they say it is a sweet and spicy condiment originally from eastern India. Also, “In its homeland, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation.”

  • Josh
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