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Spiced Apple Chutney

Apple picking is a favorite fall activity for so many people. I mean, who doesn’t love hanging around a gorgeous orchard on a crisp blue-sky day?

It’s something that I can’t believe Taylor Swift hasn’t written about already, to be honest.

But the consequence of so much fun in an apple orchard is usually that you can get carried away—with picking apples, not with the rush of love, Ms. Swift!—and end up coming home with more fruit than you know what to do with.

bowl of apple chutney on a snacking board
Photo: Casey Barber

Of course there’s apple pie and applesauce and apple butter and apple turnovers and even apple salad if you get tired of eating them raw.

And now there’s one more idea to add to the list: apple chutney. took the idea of applesauce in the opposite direction of apple butter to make a spicy chutney.

What is chutney?

Chutney is a condiment that’s somewhere between a fruit preserve and a savory relish.

Originally developed throughout the Indian subcontinent, the ingredients in a chutney can vary widely but always features a fruit or vegetable as the starring ingredient.

mason jar of apple chutney
Photo: Casey Barber

Vinegar and sugar are also mainstays of the chutney ingredient list, giving the dish its signature sweet and tangy flavor profile, along with various spices.

Mango, onion, tomato, mint, and tamarind are all popular flavors of chutney, but it’s easy to make this condiment with nearly any produce in season.

And today, since it’s autumn, it’s apple chutney.

bowl of apple chutney on a snacking board
Photo: Casey Barber

How to make apple chutney

Don’t be concerned if you’ve never made jam or relish before and think this might be too complicated.

In truth, this chutney is an extension of applesauce, so if you’re already familiar with that simple process, you’re already halfway there.

You can make this with any variety of apple you like, and it’s a great way to use up some apples that might be past their prime or starting to soften in spots.

apple chutney ingredients: apples, figs, shallot, peppers, lemon, ginger, cinnamon and bay leaf
Photo: Casey Barber

This recipe uses dried figs in place of the raisins that are so common to chutney, because a) I really don’t like raisins and b) figs are a lot more fun and tasty! They have more of a mellow depth to me.

Just chop the apples and figs, along with a shallot and a serrano pepper for some heat.

mason jar of apple chutney
Photo: Casey Barber

Add to a pan with vinegar, sugar, a little lemon juice for brightness, and spices.

I also dislike most curry powders, so I’ve made my own blend that’s heavy on the ginger. Feel free to play around with other spice combinations to suit your palate.

Then simmer until the apples are very tender. That’s all you need to do!

bowl of apple chutney on a snacking board

What to serve with apple chutney

Again, since it’s a spiced-up cousin of applesauce, this condiment is a natural pairing with pork chops or a rolled pork roast.

Or make an extra-oniony batch of apple crumble) that you should definitely add a nice chunk of Roquefort or Gorgonzola to the snacking board if stinky cheeses are your thing.

Or go bold and spoon some over oatmeal for a big wake-up call in the morning.

bowl of apple chutney on a snacking board

Spiced Apple Chutney

Yield: 2 cups
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Make spiced apple chutney when apples are in season to pair with cheese and charcuterie boards or pork roast.

Ingredients

  • 2 medium apples, chopped into 1/2-inch dice
  • 5-6 dried figs, chopped (about 1/4 cup)
  • 1 small shallot, minced
  • 1 small serrano pepper, minced
  • 1 cup apple cider vinegar
  • 1/2 cup packed light brown sugar
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1 cinnamon stick
  • 1 bay leaf

Instructions

  1. Add all ingredients to a medium (2-quart) saucepan along with 1/2 cup water.
  2. Cover and bring to a simmer over medium-low heat.
  3. Cook until the apples are very tender and saucy, about 30-45 minutes.
  4. Add more water as needed if the apples absorb too much liquid and the pan looks dry.
  5. Remove the cinnamon and bay leaf and check the consistency.
  6. If the texture of the apple chutney is still too chunky for your tastes, just mash gently with a potato masher or silicone spatula until it suits you.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 32gFiber: 3gSugar: 26gProtein: 1g

The nutritional information above is computer-generated and only an estimate.

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4 Comments

  1. Next time you make apple butter add “Red Hot” candies and adjust the sugar accordingly. My son eats it out of the jar. The best candies come from a Dollar Store.

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