Apple Chutney Recipe (With Whole Spices) | Cook Click N Devour!!! (2024)

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Apple chutney recipe is that perfect condiment you can prepare to make apples last longer! With the best of season’s apples, few spices and some brown sugar this spiced apple jam is so good that you will eat by spoonfuls. Here is how you can make easy apple chutney recipe (step by step)

Apple Chutney Recipe (With Whole Spices) | Cook Click N Devour!!! (1)

Homemade condiments are my favorite and I prefer to use local seasonal ingredients to make preserves, jams and chutneys. Very few ingredients, no preservatives and clean flavors are what I aim at when making homemade condiments.

I have added easy jam recipes like strawberry jam, mango jam, fig jam recipes. You might also like to check out pineapple chutney, chili garlic sauce, shcezwan sauce.

This apple chutney or apple jam is one such delicious and flavorful condiment that I make during apple season.

Sweet and red ripe organic apples combine with brown sugar in this recipe and a gentle touch of spices only adds to the taste and flavor.

If you love sweet and spicy condiments with BBQ veggies or grilled dishes, this easy apple chutney is for you. It gets ready in minutes, vegan and gluten free too!

What is Apple Chutney?

Apple chutney is sweet and spicy relish or sauce or spread made with ripe apples and few optional spices. I like to use a mix of cumin powder, cinnamon powder and cardamom powder for flavor.

You can totally play with the spices, sweetener in this recipe to vary the flavor. As we are not using any preservative except lemon juice, keep this chutney refrigerated and use within 8-10 days.

I prefer to use ripe sweet Kashmir apples for this recipe. Kashmir apples are soft and cook very easily, most suited for this recipe.

While you can use any variety of apple like red delicious, granny smith or fuji, make sure they are ripe and sweet. Also adjust sweetener accordingly.

This Apple Chutney Recipe Is

Quick, easy and simple to make

delicious and flavorful

made with fresh ripe apples

flavored with whole spices

vegan and gluten free

tastes with great with BBQ and grilled dishes, toasts

Apple Chutney Recipe (With Whole Spices) | Cook Click N Devour!!! (2)

How To Prepare Apple Chutney?

To make apple chutney first of all core and peel the apples. You can keep the peel if you prefer that way. Next finely chop the apples.

Now combine sugar and apples in thick sauce pan. Mix and cook for 10-12 minutes in medium flame. Add lemon juice and spice powders, mix well and cook till mixture leaves the sides of the pan. You can add 1 teaspoon butter along with the other ingredients for flavor.

Cool thoroughly and store in a clean dry jar.

How Long Does This Homemade Chutney Last?

We are not using any preservative in this apple chutney recipe. So you have to keep this chutney refrigerated and it keeps well for 8-12 days.

Recipe Notes and Tips

  • Use good quality fresh apples for best tasting chutney.
  • I have used light brown sugar here. You can use regular sugar or eve powdered jaggery.
  • Instead of lemon juice you can use 2 tablespoons apple cider or regular vinegar.
  • Always use clean dry jar to store the jams

You might also like

apple kheer

cucumber and salad.

apple cake

Easy apple jalebi

Apple Chutney Recipe (With Whole Spices) | Cook Click N Devour!!! (3)

Step By Step Method.

1. Peel, core and finely chop the apples

Apple Chutney Recipe (With Whole Spices) | Cook Click N Devour!!! (4)

2. Combine apples and sugar in a pan.

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Mix well and cook covered for 10-12 minutes in medium flame.

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Uncover, add salt, spice powders and lemon juice. Mix well and cook for 7-8 more minutes.

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4. The chutney is done when it leaves the sides of pan and thickened well. Let cool and store in a clean dry jar.

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Serve apple chutney as required.

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I hope you will try this easy apple chutney recipe and enjoy as much as we did. Do snap a pic and share on Instagram with hashtag#cookclickndevouand please give a star ratingin the recipe card below. Follow us onPinterest,Instagram,Facebook for more recipes and ideas.

Apple Chutney Recipe (With Whole Spices) | Cook Click N Devour!!! (10)

Apple Chutney

Harini

Apple chutney recipe is that perfect condiment you can prepare to make apples last longer! With the best of season’s apples, few spices and some brown sugar this spiced apple chutney is so good that you will eat by spoonfuls. Here is how you can make easy apple chutney recipe (step by step)

3.86 from 14 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course condiment

Cuisine continental

Servings 1 cup

Calories 236 kcal

1 CUP = 250 ml

Ingredients

  • 2 cups chopped apples peeled and chopped
  • 1/2 cup sugar
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon cinnamom powder
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice or lime juice or vinegar

Instructions

  • Peel, core and finely chop the apples

  • Combine apples and sugar in a pan. Mix well and cook covered for 10-12 minutes in medium flame

  • Uncover, add salt, spice powders and lemon juice. Mix well and cook for 7-8 more minutes.

  • The chutney is done when it leaves the sides of pan and thickened well. Let cool and store in a clean dry jar. Serve apple chutney as required.

Nutrition

Calories: 236kcal

Keyword apple chutney

Tried this recipe? Snap a pic and share 🙂Mention cookclickndevou or tag cookclickndevour

Apple Chutney Recipe (With Whole Spices) | Cook Click N Devour!!! (2024)

FAQs

Why is my chutney too vinegary? ›

Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place. As it is only 2 weeks, the chutney will still be on the sharp side but this should soften by Christmas or early January.

What do you eat apple chutney with? ›

Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews.

How many types of chutneys are there? ›

Raw Coconut chutney, fried Coconut chutney, coriander, mint, tomato, onion, ginger, garlic, peanut, sesame, curry leaf, green chilli, red chilli, radish, mango, mango leaf, Guva leaf, tamarind, green tamarind, tamarind flower, tamarind leaf, lentil chutneys, almost all vegetables and Indian herbs.

What is chutney and how do you use it? ›

Many Indian recipes are not considered complete without chutney to accompany the meal. Chutneys can be served as a dipping sauce for naan, a condiment for different curries, an accompaniment to the popular street food dabeli, or even as a spread on toast to add bursts of concentrated flavor.

Which vinegar is best for chutney? ›

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

What cancels out vinegar taste? ›

- Add some sugar or honey to the dish. Sugar and honey can counteract the sourness of vinegar and add some sweetness to the dish. You can start with a small amount and adjust according to your taste.

How long does homemade apple chutney last? ›

It will keep for up to 6 months if store in a cool, dry place away from direct sunlight.

How do you thicken apple chutney? ›

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

How long does apple chutney last in the fridge? ›

Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary". The Christmas Chutney should be ready to eat after a month and once opened the jar should be kept in the fridge and used within one month.

What is chutney called in America? ›

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

What is chutney called in English? ›

(ˈtʃʌtni) noun. a sauce or relish of Asian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning. Also: chutnee.

What jar to use for chutney? ›

Chutney Jars with Lids

Each lids can be heat-sealed onto your chutney jar, to ensure that your new chutney is well preserved and will keep for months. Ideally placed for bulk chutney making, our Preserving Jars can be purchased in 750ml or 1050ml sizes.

What is traditional chutney made from? ›

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

Do you put homemade chutney in jars hot or cold? ›

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

What do you put on chutney? ›

What goes well with chutney?
  1. Cheese and Crackers (like my almond parmesan crackers)
  2. Grilled cheese sandwiches (here's my go-to recipe)
  3. Savoury scones.
  4. Cured meats!
  5. Roast beef sandwiches.
  6. Sausages.
  7. Indian food.
Oct 24, 2018

How do you fix relish that is too vinegary? ›

  1. If you have added too much vinegar to your recipe, don't panic. There are some simple ways to balance the acidity and save your dish. ...
  2. - Add some sugar or honey to the dish. ...
  3. - Add some baking soda to the dish. ...
  4. - Add some dairy products to the dish. ...
  5. - Add some herbs or spices to the dish.
Jul 22, 2021

How do you reduce the sour taste in chutney? ›

If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt). As a last resort, add a pinch of baking soda to make the dish more alkaline.

Does chutney get less vinegary? ›

Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary". The Christmas Chutney should be ready to eat after a month and once opened the jar should be kept in the fridge and used within one month.

References

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