by Elise Bauer

Apple Chutney

Name: Apple Chutney
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Makes about 2 cups
Cuisine: American
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

xxxxxyyyyy121 comments

Condiment Apple Chutney Relish

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

Photography Credit: Elise Bauer

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.

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Apple Chutney Recipe

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 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

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.

22 Comments / Reviews

Apple Chutney Cancel reply

Arizona Gramma

Too vinegary for me so I did add a tablespoon white sugar while cooking, also.
- November 25, 2019
- · Reply
Cheryl

I had a sandwich recently with apple chutney and they added raisins. I thought I would die: Sourdough bread, apple chutney, brie cheese and bacon! Grilled! OMG amazing! Make some and try it. I’m sure going to.
- November 11, 2019
- · Reply
KATHLEEN

this is delicious. I made it today to go with my pork tenderloin for Christmas dinner.
- · Reply
B Adams

Can I put this in small pickling jars and process in hot water for 20 minutes?
- · Reply
Show Replies (1)
- Elise Bauer
  
  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.
  - · Reply
Paula Belchior

Fácil de fazer e delicioso!!!!
Obrigado por partilhar
- · Reply

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.
- · Reply
Teri

Can ground ginger be substituted for fresh? If so how much? Thank you t
- · Reply
- Elise Bauer
  
  Hi Terry, the fresh ginger is what gives the chutney its zing. Ground ginger doesn’t accomplish the same thing.
  - · Reply
Carol

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

Can this apple chutney be canned and processed?

Perhaps, haven’t tried it. ~Elise
- · Reply
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
- · Reply
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 !
- · Reply
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
- · Reply
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!
- · Reply
Chanda

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

xxxxxyyyyy
- · Reply
Elise Bauer

Hi Josh – Whoah. Great pic! Thanks for posting.
- · Reply
Josh

Very tasty! I made some also http://www.flickr.com/photos/jbaugher/60102051/
- · Reply
Elise Bauer

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.”
- · Reply
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.
- · Reply

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9957	Apple Cranberry Chutney	28.75	28.00	0.75	Chutney,Relish,Apple,Fruit	Condiment
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Apple Chutney

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