Apple Chutney

CondimentAppleChutneyRelish

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!

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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.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Apple Chutney

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.

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31 Comments / Reviews

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Did you make it? Rate it!

  1. Veenas

    A Very Yummy Wonderful and Healthy Recipe !!! WOW Nice Photos to See. I’ll Definitely Try it. Thank You For Sharing.

  2. Janine

    I multiplied the recipe to use up 10 pounds of the almost 13 pounds of green cherry tomatoes I’d harvested when closing my garden for the season. I substituted fresh ginger and a little extra sugar for the candied ginger and used a pickling spice blend. I also cooked it way longer than 45 minutes. Upon tasting, I thought it was too sweet, so I threw the last 2+ pounds of tomatoes, along with another chopped red onion and a generous half cup or so of cider vinegar, into my InstantPot and cooked it down for about 45 minutes. I strained off and discarded the liquid and stirred the tomato/onion mixture into my hot chutney. It was still sweeter than I anticipated, but it is delicious and I am looking forward to using it with pork, chicken, curry, and cream cheese with crackers. My yield was 11 pint-size jars.

    xxxxxyyyyy

  3. Lexie

    Came out perfect!!
    Used 1/4 tsp of ground ginger and 3 small apples.

    xxxxxyyyyy

  4. Cecilia

    Try this recipe with Smoke pork chops !! Ty it was delicious!!

  5. Pam

    This was delicious and easy! Just the right amount for a weeknight dinner. I served with a grilled pork tenderloin. Thanks for the wonderful recipe. Will definitely be making again.

    xxxxxyyyyy

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