Apple Chutney Recipe

I still remember picking fresh apples from a Delhi market during monsoon season, their crisp tartness begging to be turned into something special. That’s when I first perfected this Apple Chutney recipe, inspired by my grandmother’s kitchen where chutneys were always homemade. No preservatives, just pure flavors from seasonal fruits and pantry spices. This Apple Chutney balances sweetness from jaggery with a zesty ginger kick, making it a versatile favorite for parathas, curries, or even fusion snacks. If you’re tired of store-bought jars with too much sugar, this easy Apple Chutney recipe will change everything—let’s dive in.

What is Apple Chutney?

Apple Chutney is a sweet-tangy preserve originating from Anglo-Indian kitchens during British rule, blending local fruits with vinegar for shelf life. Unlike smooth Western jams, Indian-style Apple Chutney keeps chunks for texture, pairing perfectly with spicy mains. It’s not just a side—think of it as flavor insurance for bland meals. Studies show apples’ pectin aids digestion, adding health perks to this indulgence.​

In India, we adapt it seasonally; tart Granny Smiths shine in fall, while sweeter varieties work with less jaggery. This Apple Chutney recipe stays true to roots but skips onion for broader appeal if needed.

Ingredients for Apple Chutney Recipe

These everyday items make 2-3 medium jars of Apple Chutney. Focus on firm apples to hold shape.

For the base:

• 1 kg (4-5 medium) apples, peeled and chopped (Granny Smith or similar tart variety)
• 1 large onion, finely chopped (optional for milder flavor)
• 2-inch ginger, grated
• 2 green chilies, slit (adjust for spice)

Sweetener & tang:

• ½ cup jaggery or brown sugar, grated
• ¼ cup apple cider vinegar (or lemon juice/white vinegar sub)

Spices (whole for aroma):

• 1 tsp cumin seeds
• ½ tsp fennel seeds
• 4 cloves, 1-inch cinnamon, 1-2 star anise
• Salt to taste

Oil:

•  2 tbsp mustard or coconut oil.
• Optional add-ins: ¼ cup raisins, handful mint for freshness.​​

Substitutions:

• No jaggery? Use coconut sugar.
• Vinegar-free? Extra lemon + water.
• Vegan: Already is

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How to Make Apple Chutney (Step-by-Step)

Follow these numbered steps for fool-proof Apple Chutney. No fancy gear needed—just a heavy pan.

1. Prepare ingredients: Wash, peel, and core the apples. Chop into ½-inch cubes (about 3 cups). Grate the ginger, chop the onion, and slit the chilies.

2. Temper the spices: Heat oil over medium heat. Add cumin and fennel seeds; allow to sizzle for 20 seconds. Add cloves, cinnamon, star anise, chilies, and ginger; sauté for 1 minute until fragrant.

3. Cook the onions: Add the onions and fry until golden (about 5 minutes).

4. Simmer the apples: Stir in the apples, jaggery, vinegar, and salt. Cover and cook on low heat for 20 minutes, stirring twice. The apples will soften to a jam-like consistency.

5. Thicken the mixture: Uncover and mash lightly for texture. Simmer for 5-7 more minutes until thickened (coats the back of a spoon).

6. Cool and store: Remove from heat and cool for 10 minutes. Transfer to sterilized jars (boil jars for 10 minutes first).

Total time: 40 mins. Pro tip: Taste at 20 mins—add chili/sugar as needed.​​

Tips for the Best Apple Chutney

• Grab firm, underripe apples—overripe ones just turn mushy, trust me.
• Stir every 5 minutes to keep it from sticking; low flame is your best friend.
• Too thick? Splash in 2 tbsp water. Too thin? Simmer uncovered longer.
• Sterilize jars first for 6-12 months shelf life (unopened).
• Want bolder flavor? Double the spices, but start mild.
• My Delhi hack: Toss in chaat masala for that street-food zing!

Nutrition Facts (Per 2 Tbsp Apple Chutney)

Apples make this healthier than sugary jams—pectin lowers cholesterol by up to 10-15% per studies.

Low-cal, diabetic-friendly with natural sugars.

Health Benefits of Apple Chutney

Beyond taste, Apple Chutney packs fiber for gut health and ginger for anti-nausea effects. Spices like fennel soothe bloating—a boon post-festive feasts. Vinegar aids blood sugar control, per research. Enjoy guilt-free: one tbsp boosts veggie intake indirectly.

Serving Suggestions

• Breakfast: Serve with aloo paratha or idli.
• Lunch: Pair with dal-chawal or grilled paneer.
• Snacks: Use in cheese sandwiches, burgers, or pakoras.
• Fusion: Apply as a glaze for chicken, pork, or vegetable roasts.
• Holidays: Present jars with crackers as gifts.
• Additional uses: Incorporate into yogurt raita or pizza topping.

Variations of Apple Chutney Recipe

• Spicy variation: Add red chili powder and dried cranberries.
• Sugar-free variation: Use dates and stevia, similar to certain published recipes.
• Green apple variation: Include mint and lemon for a fresh summer flavor.
• No onion variation: Omit onion for a Jain-friendly version.
• British variation: Increase vinegar, add sultanas and mustard seeds.
• Seasonal variation: Combine with mango for summer preparation.

Storage & Shelf Life

Fridge: 3 weeks opened. Pantry (sealed): 6-12 months. Freezer: 6 months in portions. Bad signs: Mold, fizzing—discard. Refrigerate after opening.​

There you go—a homemade Apple Chutney recipe that’s simple, storable, and sensational. From my Delhi kitchen trials to yours, this Apple Chutney has wowed family and friends every time. Make a batch, experiment with pairings, and let me know your twists below.

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Apple Chutney Recipe

Bhumika Kaushal

Simple homemade apple chutney with fresh apples, ginger, and spices—sweet, tangy condiment ready in 40 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Condiment / Side Dish

Cuisine Indian

Servings 4 2-3 jars

Calories 55 kcal

Equipment

• 1 Heavy-bottomed pan For even cooking
• 1 Wooden spoon To stir without scratching
• 2-3 Medium Sterilized jars For storage
• 1 Knife and cutting board For chopping

Ingredients

  

• 1 kg Apples (firm, tart like Granny Smith) Peeled and chopped into ½-inch cubes
• 1 large Onion Finely chopped (optional)
• 2 inch Ginger Fresh, grated
• 2 Green chilies Slit, adjust for spice
• ½ cup Jaggery or brown sugar Grated
• ¼ cup Apple cider vinegar Or lemon juice
• 2 tbsp Oil (mustard or coconut)
• 1 tsp Cumin seeds
• ½ tsp Fennel seeds
• 4 Cloves
• 1 inch Cinnamon stick
• 1-2 Star anise
• To taste Salt
• ¼ cup Raisins (optional) For chewiness

Instructions

 

• Prepare ingredients: Wash, peel, core apples (1 kg); chop into ½-inch cubes. Grate ginger (2-inch), chop onion (1 large), slit chilies (2).
• Temper spices: Heat oil (2 tbsp) over medium. Add cumin seeds (1 tsp), fennel (½ tsp); sizzle 20 secs. Add cloves (4), cinnamon (1-inch), star anise (1-2), chilies, ginger; sauté 1 min.
• Cook onions: Add chopped onion; fry until golden (5 mins).
• Simmer apples: Stir in apples, jaggery (½ cup), vinegar (¼ cup), salt. Cover; cook low 20 mins, stirring twice.
• Thicken: Uncover; mash lightly. Simmer 5-7 mins until thick.
• Cool and store: Cool 10 mins. Ladle into sterilized jars.

Notes

Make this Apple Chutney with firm, tart apples for best texture. Peel and chop into small cubes before cooking. Use a heavy-bottomed pan to prevent sticking during simmering.

Whole spices like cumin, cloves, and star anise infuse deep aroma—sauté briefly before adding onions. Jaggery provides natural sweetness; substitute brown sugar if unavailable. Apple cider vinegar adds tang and aids preservation.

Stir occasionally on low heat until apples soften and mixture thickens to coat the spoon. Cool completely before transferring to sterilized jars.

Shelf life: 3 weeks refrigerated, 6-12 months unopened in pantry. Refrigerate after opening.

Variations: Omit onion for Jain version; add raisins for chewiness. Pairs with parathas, dal, grilled paneer, or cheese boards. Nutrition per 2 tbsp serving. Adjust spices to taste.

Keyword apple chutney, apple chutney recipe, fruit chutney, homemade chutney