Apple chutney pairs perfectly with cheese and is often served during the festive season but is also the perfect accompaniment to chicken and pork and can be used all year round!

Apple chutney variations

There are good apple chutneys available at the grocery store but making your own is so much more delicious, and it is easy to alter our recipe to add a personal touch and flavour.

In today’s recipe we braise apples in combination with the traditional onion, raisins and cinnamon, but adding ginger, peppercorns, and turmeric turns this recipe into a specialty with an Asian touch which we really like.

Extra dried fruits such as figs or apricots will result in a sweeter version of the chutney while a tablespoon of curry paste will add some punch.

What are the best apples for chutney?

We like to use a soft variety of apples such as Pink Lady to make chutney but there are plenty available depending on your personal flavour and texture choices. Besides Pink Lady we recommend other varieties such as Fuji and Gala, but little can go wrong so we advise you to try it with small batches and decide your preference.

A very important factor is the sweetness of the apples. The weather is important and influences the taste and sweetness of the apples each time, therefore it is essential to taste before cooking to adjust the amount of sugar or honey needed for the recipe.

Storing apple chutney

Apple chutney can be eaten while still warm after preparing. However, we usually make a batch to store and enjoy later. Sterilised jars are the perfect way to preserve chutney and unopened jars can be stored in cool, dark places for up to a year or longer. Once opened, keep the chutney in the fridge and consume within 2-3 weeks.

Try also our other recipes with apples

Apple Chutney

Apple chutney pairs perfectly with cheese and is often served during the festive season but is also the perfect accompaniment to chicken and pork and can be used all year round!

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Prep Time 25

Cook Time 25

Total Time 50

Course Condiments, Side dishes

Cuisine English

Servings kg

Calories 1396 kcal

EQUIPMENT (click pictures for details)

Chef knife

Paring knife

Vegetable peeler

Ingredients

1 kg apples diced
250 gr onions diced
100 gr sultana raisins
15 gr grated ginger
2 tsp pink peppercorns
1 tsp chilli flakes
1 tsp turmeric powder
1 pc anis star
1 pc small cinnamon stick
½ tsp sea salt
150 gr white sugar
150 gr brown sugar

Instructions

Peel and dice the apples in brunoise (little cubes).
Peel and dice the onions finely.
Dissolve the sugar and spices in the vinegar, add the raisins.
Add the diced apples and onions.
Simmer for 20-25 minutes until the apples are cooked but not mushy.