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.

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  1. 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.

  2. 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.

  3. 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.”

  4. Josh
  5. Elise

    Hi Josh – Whoah. Great pic! Thanks for posting.

  6. Grit

    Dear Elise,

    I found and cooked your apple chutney recipe last night with great success. I ordered an amazing apple chutney dish at the Eastside Cafe here in Austin, TX and ever since have been on the search for on that is as good as theirs. Finally my search is over!

    Last night, I prepared the chutney as I had it at the restaurant: A slice of bread, on top of it sliced brie cheese and on top of the brie the chutney.

    I wish you the best,

  7. Chanda

    Didn’t add the ginger…none on hand…and added red pepper flakes. Fantastic with pork tenderloin!!

  8. Darlene

    I also added rosemary, raisins, orange sections and left some orange peeling simmer in it for a few minutes, also cloves for a few minutes….just what I had on hand!

  9. Suzie

    I’m just curious, and this may sound stupid, but why vinegar? I like all the ingredients, except the vinegar. For some reason, it seems as if it would make it taste very sharp. I suppose I should try it first, before commenting, but I was just curious.. I wanted to make something different for Thanksgiving, and a Chutney sounded really nice as an appitizer.

    Chutney has a sweet/sour taste, you need the acidity of the vinegar to balance the sweet. If you check out our mango chutney you’ll see the same. That’s just how it’s made. Without the vinegar it would be more like a jam than a chutney. ~Elise

  10. Jess Gordon

    Mmmmmm! It sounds so yummy! Thanks for sharing this – I am pregnant right now and I’m having all kinds of food cravings, especially for fruits. I remembered an awesome sandwich I used to order years ago, which had turkey with apple chutney, so I can’t wait to try this!

  11. Clay

    Dear Elise,

    Ok – I took this recipe and added raisins. I cooked it as instructed. Then I took some chicken breasts and laid them out, placed slices of smoked gouda cheese on them, put the chutney on them for stuffing. I then rolled them up and wrapped them with a couple of pieces of bacon and used toothpicks to hold them.

    I then took some of the orange peel and mixed with a little salt and pepper and sprinkled over the top.

    This turned out beautiful was the best stuffed chicken !!! I served it with fresh green bean almondine and a half slice of orange. It was a hit at dinner and I will be using your recipe again.

    Many Thanks !

  12. April

    Could one safely can this chutney? I’d like to make some now (summer) to give at the holidays…If I process it in a water bath the way you would pickles or a jam, will it keep?

    Hi April, it doesn’t look to me like there’s enough sugar in the recipe to safely can it using water bath canning for long term storage. Perhaps if you pressure canned. ~Elise

  13. Deborah

    Can this apple chutney be canned and processed?

    Perhaps, haven’t tried it. ~Elise

  14. Cathy DuPont

    It’s Nov. 9…to early to can for Christmas presents? Saw where Elise said not enough sugar. How far out can I can and refrigerate? Doesn’t sound like it’s one of those edibles where the longer it sits, the more the flavors combine and it tastes better.

    Thanks. I made some last week, eaten and it easy and great.

  15. Carol

    I loved this recipe but did find it a lit’ too thick so l added water. Next time l’ll add apple juice.

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