Apple Chutney

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Chutney is a perfect accompaniment to roast chicken or pork. 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!

Apple Chutney

Apple Chutney Recipe

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  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: Makes about 2 cups

Ingredients

  • 2 large tart cooking apples, peeled, cored, and chopped
  • 1/2 cup chopped onion
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 Tbsp grated orange peel
  • 1 Tbsp grated fresh ginger
  • 1/2 teaspoon ground cinnamon

Method

1 Put all of the ingredients (chopped apples, onion, apple cider vinegar, brown sugar, orange zest, grated ginger, cinnamon) into a medium saucepan and stir to combine. Heat on high to bring to a boil. Reduce heat to low and simmer, covered, for about 40 minutes.

2 Uncover and simmer over low heat for a few minutes more to cook off any excess liquid. Remove from heat and let cool.

Cover and refrigerate for up to 2 weeks.

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Showing 4 of 15 Comments

  • Carol

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

  • 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.

  • Deborah

    Can this apple chutney be canned and processed?

    Perhaps, haven’t tried it. ~Elise

  • 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

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