Apple chutney is a perfect accompaniment to roast chicken or pork! The chutney includes a combination of fresh apples, onion, ginger, orange peel, apple cider vinegar and brown sugar, giving it a tangy, spicy, sweet and sour flavor.
We usually buy chutney, 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!
You just put all of the ingredients into a pot, bring to a simmer, and cook until everything cooks through and the flavors meld together.
Apple Chutney Recipe
PrintIngredients
- 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 Combine ingredients and simmer: 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 off excess liquid: 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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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Apple Chutney
this is delicious. I made it today to go with my pork tenderloin for Christmas dinner.
Can I put this in small pickling jars and process in hot water for 20 minutes?
Hi B, very good question! Since apples are naturally acidic, and we are adding vinegar to the chutney, you should have no problem water-bath canning this chutney. See http://pickyourown.org/food_acidity.htm for more background on this.
Fácil de fazer e delicioso!!!!
Obrigado por partilhar
Last year I started baking bread, this year it’s gonna be all about fruits and vegetables in any form of preserving. The apple chutney was a good start today. We’ll enjoy it for a few days.
Can ground ginger be substituted for fresh? If so how much? Thank you t
Hi Terry, the fresh ginger is what gives the chutney its zing. Ground ginger doesn’t accomplish the same thing.