Apple Chutney

This apple chutney recipe is easy to prepare and a wonderful way to enjoy fall’s bounty. It’s sweet, spicy, and slightly sour. I love serving this simple condiment alongside chicken or pork!

Apple chutney recipe

This homemade apple chutney is a great condiment to keep on hand when you want a quick way to jazz up dinner. It comes together very quickly and with minimal prep! To prepare it, all you do is cook the onions for a few minutes in melted butter, then add the remaining ingredients. Bring to a simmer, reduce the heat, cover the pot, and let the flavors come together for about 40 minutes.

Apple chutney in a jar

How to Use Apple Chutney

Unlike apple sauce, chutney has tanginess from vinegar and savoriness from onions, making it an excellent accompaniment for pork and chicken. For a quick dinner, I love serving it alongside rotisserie chicken or sliced pork tenderloin.

How long will apple chutney keep?

The vinegar and sugar will act as a preservative, keeping the chutney fresh for several weeks. If stored in an airtight container in the refrigerator, it should be fine for at least three weeks, possibly four.

Can you freeze apple chutney?

You can freeze homemade chutney to extend the shelf life by several months. I recommend using a freezer bag and pressing out as much air as possible while sealing it (this will help prevent ice crystals). The chutney will keep in the freezer for 6 months, but I recommend using it within 3 for best flavor.

Recipe Substitutions:

  • You can swap out the yellow onions for shallots (they both work equally well).
  • You can substitute dried cranberries or cherries for the raisins. This won’t alter the overall flavor much, but will add a subtle note of whichever fruit you use. Raisins have a more generic flavor.
  • Dark brown sugar can be substituted for light brown sugar.

More Apple Recipes

If you like this recipe, you might also enjoy my Skillet Apple Cobbler, Cinnamon Apple Fruit Leather, and Caramel Apple Pound Cake! I also love these Apple Crumble Cheesecake Bars from A Classic Twist.

Apple chutney recipe
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Apple Chutney

5 from 1 vote
This apple chutney recipe is easy to prepare and a wonderful way to enjoy fall's bounty! 
Course Condiments
Cuisine Indian
Keyword apple chutney
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 156
Author Jennifer Farley

Ingredients

  • 1 tablespoon unsalted butter
  • 1 cup yellow onions, chopped (approximately 1/2 large)
  • 3 cups tart apples (such as Granny Smith), peeled, cored and chopped (2-3 medium)
  • 3/4 cup golden raisins
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon orange zest
  • 1/4 cup fresh-squeezed orange juice (approximately 1 orange)

Instructions

  • Set a medium-sized saucepan over medium-low heat. Add the butter; once melted, add the onions. Cook for 3-5 minutes, until the onions are fragrant and translucent. 
  • Add the apples, raisins, brown sugar, cinnamon, allspice, vinegar, orange zest and juice, stirring to combine the ingredients. Turn the heat up to medium-high and bring the mixture to a simmer, then turn the heat back down to low and cover.
  • Simmer for 40 minutes, stirring occasionally. Remove the cover and check the chutney consistency. If it's watery, allow excess liquid to cook off for 3-5 minutes, turning the heat up slightly if necessary. When finished, the chutney should be the consistency of applesauce.
  • I recommend serving warm apple chutney alongside chicken or pork. Store in an airtight container in the refrigerator and use within 3 weeks. 

Notes

Substitutions

  • You can swap out the yellow onions for shallots (use what you have). Vidalia onions would also work. 
  • You can substitute dried cranberries or cherries for the golden raisins. This won't alter the overall flavor much, but will add a subtle note of whichever fruit you use. Raisins have a more generic flavor. You don't have to use golden raisins if you already have regular raisins in your pantry. I like how the golden raisins blend in and don't speckle the chutney. 
  • Dark brown sugar can be substituted for light brown sugar.

More Condiment Recipes

For more homemade condiments, check out my honey mustard dressing, bacon jam, and teriyaki sauce!

Nutrition

Calories: 156kcal | Carbohydrates: 36g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 7mg | Potassium: 273mg | Fiber: 2g | Sugar: 28g | Vitamin A: 2.3% | Vitamin C: 13.4% | Calcium: 3% | Iron: 2.9%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Recipe Troubleshooting

For immediate help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations sent to this email will be ignored.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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