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    Home » Blog Post

    Apple Chutney

    September 30, 2021 6 Comments

    This apple chutney with raisins is so good, you might want to grab a spoon and just eat it from the jar.

    Updated August 10, 2022

    Jump to Recipe
    Make this easy chutney to go with roasted vegetables, on grilled cheese sandwiches, or part of an appetizer tray.

    Fall is apple chutney season. 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. 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.

    Ingredient Notes

    Apples

    Use 2 different kinds of apples for a depth of flavor. One should be Granny Smith for the tartness. I've used Fuji, Honey Crisp and Pink Lady apples as my second apple with great success.

    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 dressing this time of year too.

    Make this easy chutney to go with roasted vegetables, on grilled cheese sandwiches, or part of an appetizer tray.

    Prepping Shortcuts

    There's a little 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.

    Disclosure: This post contains affiliate links to products and foods I use in my kitchen. To view my entire storefront of recommended kitchen tools and equipment, check out my page on Amazon: www.amazon.com/shop/thewimpyvegetarian.

    5 Ways To Use Apple Chutney

    Top soups with it, like this Roasted Butternut Squash Soup.

    Spoon a little over roasted vegetables, such as roasted squash, sweet potatoes or these Garlic Roasted Cabbage Steaks.

    Fold a little into your next burrito or soft taco.

    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.


    Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Weekly Recipes, 2) Vegetarian Meal Plans, and 3) Monthly Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS.


    Print Recipe
    4.50 from 10 votes

    Apple Chutney

    This chutney is modified from one by Ina Garten on The Food Network, and is full of apples, onion, ginger and raisins. This recipe makes 2 cups, or 8 servings each ¼ cup.
    Prep Time10 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 25 mins
    Course: Condiment
    Cuisine: American
    Keyword: apple chutney
    Servings: 8
    Calories: 125kcal
    Author: The Wimpy Vegetarian

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Ingredient Notes
    Apples
    Use 2 different kinds of apples for a depth of flavor. One should be Granny Smith for the tartness. I've used Fuji, Honey Crisp and Pink Lady apples as my second apple with great success.
    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 dressing this time of year too.

    Nutrition

    Calories: 125kcal | Carbohydrates: 31.3g | Protein: 0.7g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 444.1mg | Potassium: 205.1mg | Fiber: 2.3g | Sugar: 26.2g | Vitamin A: 77.5IU | Vitamin C: 12.6mg | Calcium: 26.1mg | Iron: 0.4mg

    « How to Cook Spaghetti Squash (Oven + Air Fryer Methods)
    Roasted Butternut Squash Soup with Coconut Milk and Sweet Potato »

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    Reader Interactions

    Comments

    1. Jane

      October 01, 2021 at 12:32 am

      5 stars
      Fantastic recipe with incredible flavors. Thanks for sharing it with us!

      Reply
      • The Wimpy Vegetarian

        October 07, 2021 at 11:12 am

        5 stars
        I'm so excited you tried it and like it! I'm making a batch every week right now, to go with various dishes!

        Reply
    2. Gisela duVigneau

      October 10, 2021 at 7:10 pm

      5 stars
      Love the depth of flavors. I had to discipline myself not to eat the chutney out of the jar and put it in three small jars. Two were sealed in a water bath for future enjoyment. The other one was consumed in no time at all.

      Reply
      • The Wimpy Vegetarian

        October 12, 2021 at 9:56 am

        5 stars
        I'm so happy you made this!! Great idea to seal it for the future. When I make a big batch, it's just too tempting. I can't stop reaching for it for a little snack, LOL.

        Reply
      • D Machelle Finley Anderson

        June 21, 2022 at 9:51 pm

        5 stars
        I love healthy recipes. Also love canning foods.

        Reply
        • The Wimpy Vegetarian

          June 24, 2022 at 12:35 pm

          5 stars
          Same here!

          Reply

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    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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