Serve chutney with any Indian curry for a mild sweetness to balance the savory spices. This recipe for Easy Apple Chutney is so simple, yet so flavorful! I usually just simmer up a batch while I’m working on the curry.
See this curry served with my Slow Cooker Sweet Potato Curry Chicken – it is so yum with that dish!
If you have leftover chutney, it makes a great, unique topping on ice cream or yogurt.
Of course, it’s naturally gluten-free and vegan.
What is chutney?
According to the Masterclass website, “chutney is a gluten-free, spicy or savory condiment originating in India. Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It’s used to provide balance to an array of dishes, or highlight a specific flavor profile.”
If you shop for chutney at a grocery store, you’ll most often find Major Grey’s mango chutney. While it’s very tasty, it’s often very expensive. And since my daughter-in-law can’t eat mangoes, I use other fruit. I could also make tomato or even peanut chutneys, but we love the apples this way.
Check out my Raisin Chutney for those days when you don’t have fresh fruit to use!
With the exception of the oranges and the apples, I almost always have all the ingredients on hand. I like to make at least one batch using fresh Fall apples like Jonathan or Pippin. During the other seasons, Granny Smith’s tartness makes it a great choice for chutney.
I recommend using a white or sweet onion rather than red or yellow onions. The white and sweet onion take up the gingery and tart flavors the best, and take less time to soften into the rest of the chutney.
How sweet or spicy should a chutney be?
The great thing about a chutney is that you can easily make the recipe your own. This version is very mildly spiced and you could easily double the amount of red pepper flakes if you prefer a spicy condiment.
For our personal taste I have reduced the amount of sugar in the original recipe from 1 cup to 3/4 cup, and could probably reduce it further. If your apples are very tart, try it first at 3/4 cup. The brown or coconut sugars add a hint of molasses flavor that we like compared to using white sugar.
The chutney will seem a bit tart at first but mellow out the longer the ingredients have time to meld.
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I hope you will enjoy this recipe, and leave a comment to let me know how it went!
Other dishes you may enjoy
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Easy Apple Chutney
- 6 apples cored and cut into ½-inch dice (between 4 and 5 cups)
- 1 cup chopped white or sweet onion
- 1 tablespoon grated or minced fresh ginger
- 1 cup freshly squeezed orange juice 1-2 oranges
- 3/4 cup apple cider vinegar
- 3/4 cup light brown or coconut sugar lightly packed
- 1 teaspoon whole dried mustard seeds
- 1/4 teaspoon hot red pepper flakes
- 1 teaspoon pink sea salt or to taste
- 3/4 cup raisins
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt in a large saucepan.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and serve with your meal. Store covered in the refrigerator for up to 2 weeks.
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