Apple Chutney


Easy-to-make, delicious apple chutney with chopped apples, onion, vinegar, brown sugar, orange peel, ginger and cinnamon.

Photography Credit: Elise Bauer

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

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


  • 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


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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Showing 4 of 16 Comments / Reviews

  • Klaas

    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.

  • Teri

    Can ground ginger be substituted for fresh? If so how much? Thank you t

  • Carol

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

  • 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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