Spiced Apple Chutney – Easy, Delicious and Simply The Best
Apples have to be the best autumn treasure. They are versatile, delicious and can keep well. This year, they are also abundant. If you have more apples than you know what to do with, or even if you don’t, I urge you to make a batch of this spiced apple chutney.
Spiced Apple Chutney
I’ve made quite a few chutneys in my time, but this spiced apple chutney is the one I keep coming back to. I make a batch of it every year. The jars go into the back of the cupboard and stay there until the chutney has matured. It’s a good recipe to make for Christmas; the chutney is just about ready to eat by then. It’s an essential accompaniment to a good cheeseboard, but also makes a lovely addition to a Christmas hamper or a gift to cheer up the neighbours.
The chutney is best made with cooking apples, though it’s a useful recipe to make the most of windfalls too. It’s simple to prepare, even if there is a fair amount of peeling, coring and chopping involved. If using windfalls, do make sure any brown bits are removed as these could affect the chutney’s keeping qualities. Otherwise, just bung everything into a large pan and let it simmer away until the mixture is thick and the liquid has disappeared. This usually takes about 20 minutes.
This year I used my homemade kombucha vinegar for the first time. It was just as good as the usual apple cider vinegar so I’m feeling rather pleased with myself. Sadly, my empty jars were all back in Cornwall, so I had to make one large jar which isn’t nearly as satisfying nor as useful. I shall just have to make another batch when I get my jars.
We’ve found this spiced apple chutney is at its absolute best about six months to a year after being made. The rawness of the vinegar has long since mellowed and the flavours have coalesced into a pleasing whole. It’s fruity, but not too sweet nor too sour and it has a pleasing autumnal colour. It has a slight kick from the ginger and chilli, but not enough to put anyone off. In fact, it’s quite delicious. Please give it a go.
This recipe makes 4-5 small jars, but can easily be doubled to make more.
Sterilise The Jars
It’s important to sterilise jars before pouring in the spiced apple chutney. This can be done in two ways
- Run the jars and lids through a dishwasher cycle.
- Wash the jars with hot soapy water and rinse well. Place in an oven and heat it to 125℃. Once the oven has reached full temperature, leave them there for 15 minutes. The lids will need to be boiled in a pan of water for a couple of minutes as the oven will destroy any plastic coating.
Ladle the warm chutney into the jars whilst they’re hot. This will prevent the jars from cracking.
An alternative way of sterilising the lids I learned from Pam Corbin, is to seal the jars immediately after filling and turn them upside down for a few minutes so the hot contents can do the job for you. This is the method I used this time as I had no wax discs available.
Other Chutney Recipes You Might Like
- Apricot & apple chutney via Farmersgirl Kitchen
- Best beetroot chutney via Tin and Thyme
- Chunky plum & apricot chutney via Tinned Tomatoes
- Christmas chutney via Thinly Spread
- Green tomato & raisin chutney via Kavey Eats
- Rhubarb & ginger chutney via Tin and Thyme
- Spiced tomato & courgette chutney via Elizabeth’s Kitchen Diary
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this spiced apple chutney, I’d love to hear about it in the comments below or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
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Spiced Apple Chutney – The Recipe
Spiced Apple Chutney
- 700 g cooking or windfall apples - peeled cored and roughly chopped
- 1 large onion - peeled and finely chopped
- 2 large garlic cloves - peeled and finely chopped
- 250 ml apple cider vinegar or kombucha vinegar
- 125 g demerara or golden caster sugar
- 1 red chilli - finely chopped or 1 tsp dried chilli flakes
- 1 tbsp root ginger - grated
- 1 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp sea salt
- Place all the ingredients in a large pan and bring to the boil.
- Simmer uncovered for about 20 minutes, stirring occasionally. The chutney is ready when the apples have virtually disintegrated and the mixture has thickened.
- Pour into warm sterilised jars. Tap the jars to remove air pockets. Cover with waxed discs, then screw on the lids, label and store.
I’m sharing my spiced apple chutney with #CookBlogShare hosted, this week, by Hijacked by Twins.