Apple Chutney

By • August 22, 2010 4 Comments

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Author Notes: I love apples with pork so I'm always tinkering with the combination. This has just a bit of spice to it. Would also go great with turkey or chicken. - ChefOChefO

Food52 Review: What a lovely curried combination of apples and onions. The onions were meltingly soft and the delicate curry flavors melded wonderfully with the apples. I could eat this by the spoonful (oh wait, I did!). Be sure to wait for the chutney to cool and the flavors to fully develop before serving. - Victoria The Editors

Makes 2 cups

  • 1 tablespoon Oil, Olive
  • 1/2 cup Onion, Sweet, medium dice
  • 1 Jalapeno, seeded and chopped
  • 1 tablespoon Ginger, fresh, finely minced
  • 1/2 teaspoon Coriander, ground
  • 1 teaspoon Mustard, ground
  • 2 cups Apples, tart, medium dice
  • 2 tablespoons Sugar, Brown
  • 1 tablespoon Lemon Juice
  • 1/4 cup Water
  • Salt & Pepper to taste
  1. Peel, core and chop apples and toss in lemon juice.
  2. Sauté onions in oil until soft.
  3. Add spices to onions and stir together.
  4. Add remaining ingredients and simmer until apples are just tender.
  5. Adjust seasoning, cool and serve.

More Great Recipes: Fruit|Condiments

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Comments (4) Questions (0)


over 1 year ago lpenney14

Even though the directions are sparse, this was a great recipe for a quick appetizer. I eyeballed my measurements and just kept checking the seasoning (sweet and spicy will vary by your apples and jalapenos). Following the Food52 reviewer's tip, I served with crackers and cream cheese - was well received among my friends.


almost 4 years ago Ms. T

This looks great! I'm looking for canning candidates? Do you think this would keep if canned properly? (I'm new to this canning business)


almost 5 years ago TheWimpyVegetarian

This looks really fabulous!!! Just saved it to make it. Congrats on the EP (Editor's Pick)!


almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmm, so delish sounding. You don't even want to know how many jars of chutney I've already made this summer, with more (all lacto-fermented) on the agenda this weekend, yet this one is calling to me. Loudly, and with urgency. ;o)