This apple chutney with onion, ginger, orange juice, apple cider vinegar and raisins is so good, you might want to grab a spoon and just eat it from the jar.
Add it to roasted vegetable dishes like butternut squash or acorn squash, or stir into soups. For an appetizer, serve this chutney with cheese and crackers.
Updated October 21, 2022
Fall is apple chutney season. There's soooo many ways to use it! I spoon it on soups like my new favorite roasted butternut squash soup, on veggies like this roasted cabbage, and my husband's pork chops. And now I'm making a new batch to experiment with it in wraps of black beans and roasted squash.
This chutney is slightly modified from one of Ina Garten's on The Food Network that got rave reviews.
❤️ Why you'll love this recipe
- It's all about fall.
- There are so many ways to use it. Add it to soups and roasted squash dishes.
- It only take 10 minutes of prep work. The rest of the work is done by the stove.
- Uses ingredients you probably have on hand.
- You don't have to peel the apples (yay!!).
🧅 Ingredients + Notes
- Apples - Use 2 different kinds of apples for a depth of flavor. At least one should be Granny Smith for the tartness. I've used Fuji, Honey Crisp and Pink Lady apples as the other apples with great success.
- Yellow onion
- Ginger - either fresh ginger or ginger paste.
- Orange juice
- Apple cider vinegar - Most any vinegar, except balsamic vinegar, is fine in this recipe. But apple cider vinegar is the best vinegar for this recipe if you have it on hand. I use this vinegar for many of my salad dressings this time of year too.
- Brown sugar - store bought or make your own brown sugar!
- Brown mustard seeds - in the spice section of your market.
- Red pepper flakes
- Golden raisins
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⏰ Tips to Simplify and Save Time
There's not a lot of prepping involved, but I simplified it a bit.
- The original recipe calls for peeling and coring the apples. I chose not to peel them, and it worked great.
- Instead of peeling and finely mincing fresh ginger, I used ginger paste in a tube. Since ginger in a tube isn't as potent as freshly minced ginger, I used a bit more. This is the only pre-made ginger paste I use, as many other products have very diluted flavors.
🍽 Ways to Use Apple Chutney
With roasted butternut squash or acorn squash.
On your morning biscuits, scones or muffins.
Stir some into yogurt.
Spoon a little over roasted vegetables, such as roasted squash, sweet potatoes or these Garlic Roasted Cabbage Steaks.
Fold into your next apple pie or cobbler for a little accent flavor.
Add to an appetizer tray along with cheeses, crackers and nuts.
Spoon a little into a cheese empanada or add to a grilled cheese sandwich.
Top soups with it, like this Roasted Butternut Squash Soup.
Spoon over pork chops if you have meat eaters at your table.
📇 More Condiments You Might Like
Apple Chutney (Recipe)
- 3 apples, cored (but not peeled) 2 Granny Smith, 1 Honey Crisp (see notes)
- 1 cup finely chopped yellow onion
- 4 teaspoons ginger paste
- ½ cup orange juice
- 3 ounces apple cider vinegar, a little more than ⅓ cup
- ½ cup brown sugar, lightly packed
- ½ teaspoon brown mustard seeds
- ⅛ teaspoon red pepper flakes
- 1 ½ teaspoons kosher salt
- ⅓ cup golden raisins
- Finely chop the cored apples to roughly ¼" X ¼" pieces. It is not necessary to peel the apples.
- Combine the apples, onion, ginger paste, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt in a heavy bottomed sauce pan or pot over medium heat. Le Creuset cookware is perfect for this.
- Bring the mixture to a low boil, and reduce the heat to simmer for 1 hour, or until most of the liquid has evaporated. Stir occasionally to ensure none of the chutney sticks to the bottom of the pot.
- Add the raisins, and simmer for an additional 15 minutes.
- Serve immediately, or store in a jar in the refrigerator for up to one month.
- Note: This recipe is not using a canning process to seal the jars, and therefore has a shortened shelf-life.