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