Starters, Salads, Soups

Apple chutney

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Easy Apple Chutney

During harvest season, when you have a surplus of fresh, juicy apples try out this sweet and savory apple chutney recipe. It’s the perfect accompaniment to rice. Many people tend to buy ready-made jars of apple chutney. But it’s quick and easy to make at home, healthier, and much more delicious. Just combine all the ingredients together, bring to a boil, simmer till all the flavors are well blended. Store in clean sterilized jars for at least a month before consuming to allow the apples to macerate in and absorb all the flavors of the chutney.

Apple chutney

Serves: 10-12
Cooking Time: 55 min


  • 1/2 tbsp clear sesame oil
  • 2 tbsp curry leaves
  • ½ tsp black mustard seeds
  • 1 tbsp asafoetida
  • 10 apples peeled, cored, and cut into small pieces
  • 1 cup of fennel bulbs, chopped
  • 2 tbsp ginger, finely chopped
  • 1 tsp chili flakes
  • 1 cup vinegar
  • 1 cup brown sugar
  • 1 tbsp salt
  • ½ tsp turmeric powder
  • ½ tsp cinnamon powder
  • 1 tbsp cumin powder



In a large saucepan, heat sesame oil. Add mustard seeds, cumin seeds, and curry leaves.


When it begins to splutter add peeled and cut apples, fennel, ginger, and spices. Mix well and sauté for 2 to 3 minutes.


Stir in vinegar, brown sugar, and salt. Cook for 5 to 7 minutes till the sugar dissolves.


Once the sugar has dissolved and the mixture starts bubbling, reduce the heat to low and simmer uncovered for an hour, stirring occasionally. As the mix thickens, stir more frequently to avoid sugar from sticking to the bottom of the pan.


To check if the chutney is ready, scrape the spoon horizontally across the pan to disperse the chutney to the edge of the pan. If it does not flow back into the center then the chutney is ready.


Once ready, allow the chutney to cool for 5 to 6 minutes.


Meanwhile, rinse the jars thoroughly and place them to dry upside down in an oven preheated to 140°C/275°F for 10 minutes. (Alternatively, you can also clean the jars in the dishwasher using a hot cycle mode)


Spoon the prepared chutney into sterilized jars and seal while hot. Store in a cool, dark place for at least a month before consuming to allow apples to absorb all the flavors of the chutney



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