Apple chutney is a deliciously long-lasting fruit-based preserve that’s the perfect way to make sure all those apples in the orchard don’t go to waste!
Initially, people used chutney for preserving fruits on the Indian subcontinent. However, today’s chutney refers to almost any long-lasting preserve, be it mango chutney or carrot and coriander chutney. Our favorite (and one of the simplest chutneys to prepare) is easy apple chutney.
The actual dictionary Chutney definition is a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices used as a condiment.
You can prepare our recipe below to taste, but our quick combination of apples, onions, cider vinegar, sugar, and a few zesty spices is a real winner. Spread it on crackers, enjoy with cheese, or save it for your next pork barbecue. Keep reading to discover the sweet and sour delights of our apple chutney recipe.
How to make apple chutney
The following apple chutney recipe prepares 2 cups of apple chutney. You can quickly scale this recipe up. However, if you have a vast number of apples - just make sure you have a large enough pan for stewing and enough jars to hold the finished product.
- Two large cooking apples
- ¼ c of apple cider vinegar
- ¼ c of sugar
- ½ c of finely chopped onions
- 1 tbsp of orange zest
- 1 tbsp of fresh ginger
- ½ tsp of cinnamon powder
- Take your apple peeler, and first prepare the large cooking apples for stewing. They need to be peeled, cored, then chopped into small, bite-sized chunks. Chop your onions, and ready the rest of the ingredients.
- Next, add the chopped apples and onions to a large pan. Pour in apple cider vinegar, then stir in sugar, orange zest, ginger, and cinnamon powder. Turn the heat to medium, and mix the ingredients as you bring the liquid to a boil.
- Once the mixture is boiling, turn the heat down to low and allow the apple chutney to stew slowly for at least 45 minutes. Turn the heat off once any excess liquid has simmered away (chutney, by definition, needs to be thick!).
- Once you’re happy with the texture of your apple chutney, leave it to cool thoroughly before transferring it to glass jars or other suitable containers for storage. This is important for apple chutney canning.
- We recommend keeping it in the fridge for an excellent, chilled chutney!
What exactly is a chutney?
Chutneys originated in India, where the word ‘chutney’ describes a fantastic array of sauces, preserves, and condiments. Chutneys in the western world have been influenced primarily by Anglo-Indian cuisine, which focused on turning fruits and vegetables into preserves.
Chutneys are any preserve that has been prepared using sugar and vinegar. The rest of the ingredients can vary drastically, from apples and pears to carrots and coriander.
How long does apple chutney last?
Apple chutney is designed to last for a long time. Store-bought apple chutney can last for months in the fridge, as it’s stuffed full of vinegar, sugar, and many other preservatives.
Our apple chutney recipe is a little fresher and has far fewer preservatives so that it won’t last quite so long. We recommend storing your apple chutney in a resealable glass jar, but any airtight container does the job too.
Once sealed, your apple chutney will last at least three weeks if it’s placed in the refrigerator. You can freeze apple chutney, too, and it will last for six months. We only recommend freezing if necessary, as the chutney will inevitably lose its texture when it’s thawed.
What is apple chutney used for?
Apple chutney has a fantastic array of uses because this delicious yet straightforward condiment goes well with anything. It’s perfect for spreading, for dipping, for livening up breakfast, lunch, or dinner, and for sharing with family and friends!
Our apple chutney recipe has a delightful mix of sweet and sour (primarily from the apples, vinegar, and sugar). This means that you can use it in both sweet and savory situations. A few of our favorite apple chutney uses include the following:
- Spreading on meats or preparing as a side for meat-heavy dishes (apple chutney for pork barbecue is the best, in our opinion!).
- Using apple chutney as a sweet-sour dip for starters (particularly for Indian-inspired starters, such as samosas and pakoras).
- Spreading on crackers and enjoying alongside fine cheese and fine wine (you can’t beat a cheese and wine evening!).
- Using it as a delicious sandwich filling (try preparing an apple chutney and sausage sandwich).
- Dipping nachos, chips, carrot sticks, pepper sticks, or any dipping items into this delicious apple chutney.
- Serving as a lovely side to any sort of Indian-inspired curry dish.
- Mixing with oats or porridge in the morning.
- Try adding a few spoonfuls of chilled apple chutney to an apple pie or any sweet dessert.
- Serve chilled with ice cream!
What other chutney recipes can I try?
Once you start preparing chutneys, you won’t be able to stop. These are easy-to-make preserves that do well no matter which ingredients you throw into the mix.
You can start by customizing our simple apple chutney recipe to your tastes (or to suit the ingredients leftover in the cupboard or fridge). Add more sugar for a sweeter finish or more vinegar for a more bitter taste. Try a combination of sweet and tart apples, or try adding in a few extra fruits (an apple-pear chutney is outrageously delicious).
Also, it’s possible to spice the recipe up using curry powder for a more traditional Indian apple chutney. Try other spices, too, such as coriander or cayenne pepper powder. Try different vegetables, such as carrot, tomatoes, or beetroot (you can use seasonal vegetables to prepare chutneys).
Which vinegar is best for apple chutney?
Vinegar is an integral component of any chutney, so it’s essential to choose your particular recipe’s best vinegar. Vinegar is central to the preservation process, as it helps to keep your ingredients protected against unwanted bacterial or microbial growths for much longer than would otherwise be possible.
For apple chutney, the best option is apple cider vinegar. This vinegar does complement the taste of the apples. You can even try making your own apple cider vinegar if you’ve got lots of apples to get through.
If you don’t have apple cider vinegar, you can also try using other types of vinegar. The best choice is distilled vinegar. It’s the most potent and most neutral-tasting vinegar you can find (but also expensive). Another common choice is malt or barley vinegar, which is very widespread but has a distinctive taste.
Apple chutney: the last jar
Apple chutney is a perfect way to use up all of those leftover apples because this versatile preserve is easy to make, easily stored in jars for several weeks, and even easier to enjoy with all your favorite foods.
Spread a little chutney on your toast, enjoy chutney with cheese and wine, or prepare a few jars in time for the summer barbecue. You can spice up our easy recipes for apple chutney with a bit of curry powder, chilis, or any other delightful ingredients you have in the cupboard or fridge!
If you’ve got cooking apples to spare, then why not try out our apple chutney recipe?