Apple Chutney

In 2018, we planted a little apple tree in a sunny SE corner of our yard.  These days, it has grown to important size and yields a lot more lovely eating apples than we can possibly eat.  So after having given bags to all our friends and neighbors, and eaten apples everyday for a month, it seemed like a good idea to use the remaining box for chutney.

This recipe is based on Indian chutneys that I have enjoyed and copied. It is more in the savory-spice direction than the hot-spicy, so it makes a great accompaniment to grilled or roasted pork or even with broiled fish.


Apple Chutney


  • 4# apples, peeled, cored and chopped in 1/2″ dice
  • 1 cup chopped red or yellow onion
  • 4 cloves garlic, peeled and chopped
  • 4 T fresh ginger, peeled and chopped
  • 2 bay leaves
  • 4 T vegetable oil
  • 1 cinnamon stick
  • 1 star anise
  • 20 cloves, ground
  • 4 tsp fennel seeds
  • 4 tsp ground cumin
  • 1 T nigella seeds
  • 1/4 tsp red chili flakes
  • 1/2 tsp sea salt
  • 1 cup brown sugar
  • 2 cups apple cider vinegar


This chutney will last for weeks in the refrigerator, or can be sealed in mason jars like jam for use all winter.


1. Heat the oil in a heavy bottomed dutch oven until hot. Add all the spices, toast, stirring all the time, until fragrant.

2. Add the apples, onions, garlic, ginger, bay leaves, brown sugar, cider vinegar and salt and stir well.

3. Continue cooking, uncovered, over medium heat, stirring frequently and mashing the apples a bit.  The chutney is done when all the liquid has evaporated and it has a thick, rich consistency. Cool or seal in mason jars.





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