A fabulous autumn spiced apple chutney. It’s easy to make and ready to eat just in time for Christmas. Neither too sweet, nor too sour, it’s just delicious. Makes a great gift and will keep well for at least a year. It’s a great way to use up autumnal cookers and windfall apples.
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 at least one 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 as 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 or rotten 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.
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.
If you really can’t wait that long, leave it at least a month before opening. It will still be delicious, just not at its very best.
Spiced Apple Chutney Step-by-Step
When I say just bung all of the ingredients into a pan, you can indeed do that. But if you’d prefer your apples not to oxidise and brown as you’re cutting them, I do have an order for putting those ingredients into the pan.
First pour the vinegar into the pan and follow this with the sugar. Stir to mix. This step not only bulks up the vinegar but has the added benefit of dissolving the sugar whilst you peel and core those apples. Then add the apples to the pan as you prepare them. The vinegar will stop them going brown. If you add the other ingredients first, there won’t be enough vinegar solution to cover the apples. After that, add the onion and spices.
Bring the pan to the boil, stirring occasionally to ensure the sugar is dissolved. Simmer for about twenty minutes or until the apples have more or less broken up and the mixture is thick. You’ll know it’s done when you drag a wooden spoon along the bottom and the chutney stays where you’ve pushed it for a few seconds at least. You can see more about this below.
Remove the chutney from the heat and spoon into warm sterilised jars. Seal with a waxed disc and lid or use the method I’ve detailed further down the post.
Spices for Apple Chutney
Spices are the making of this chutney. I use turmeric for its wonderful anti-inflammatory properties, but also for colour. A lot of apple chutneys are a rather unappealing brown, but turmeric gives this spicy apple chutney a lovely golden glow.
I use fresh grated ginger, which is fabulous for flavour and complements the chilli heat rather marvellously I find. It also has a lot of sterling properties which help to keep us healthy.
Finely chopped garlic goes into the mix. It adds a fine flavour, especially when it’s mellowed by cooking, vinegar and time.
Our chillies also go into the mix. We use our own homegrown Alberto’s Locoto chillies, but chilli heat is a very personal thing so it’s good to use ones that you’re familiar and happy with. Whether you add the seeds or not is entirely up to you as is the amount you put in. Manzano seeds are quite tough and CT wants them all for his breeding project anyway, so I only add the flesh.
Finally, I add a teaspoon of garam masala, purely for flavour purposes.
What Vinegar To Use For Chutney
Vinegar is an essential component of chutney. It not only acts as a preservative, but it gives flavour too. My go to vinegar for chutney making is apple cider vinegar. It has fruity which generally enhance the chutney ingredients. It’s especially good when making this spiced apple chutney. Malt vinegar is often used, but I find it too harsh for chutneys.
This year, however, I used my homemade kombucha vinegar for the first time. It has quite an apply flavour so I was pretty sure it would work well. It was just as good as the usual apple cider vinegar so I’m feeling rather pleased with myself.
How Do You Know When Chutney is Ready?
You’ll know your chutney is nearly done when the apples have disintegrated and the mixture has thickened. This usually takes about twenty minutes. If you scrape a wooden spoon along the bottom and the chutney stays almost where it is with no sign of liquid pooling then the chutney is ready for potting.
This recipe makes four to five small 250ml jars, but you can easily double the quantity to make more. I often make two or even three batches during apple season.
Sadly this year, 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.
Sterilise The Jars
It’s important to sterilise jars before pouring in the spiced apple chutney. You can do this 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. Have you any top tips? Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it.
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If you’d like more apple recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Spiced Apple Chutney. PIN IT.
Spiced Apple Chutney – The Recipe
Spiced Apple Chutney
Ingredients
- 700 g cooking apples or windfalls – 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 granulated sugar
- 1 red chilli – finely chopped or 1 tsp dried chilli flakes
- 1 tbsp root ginger – grated
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp sea salt
Instructions
- 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.
Notes
Nutrition
Blog Link-Ups
I’m sharing my spiced apple chutney with #CookBlogShare hosted, this week, by Hijacked by Twins.
That’s what I was hoping to hear. Thanks so much!
I have just recently become acquainted with Apple chutney a d your recipe sounds delicious! Your directions don’t mention using a water bath. I’m not an experienced jam or jelly maker, but I was under the impression that this step was necessary. Should I be concerned? Thanks.
Hi Jayne. I’ve never used a water bath for chutney. It has enough sugar and vinegar in to preserve it. The key is making sure the jars are well sealed. I know the US is a bit hotter on water bathing than we are in the UK, so I leave it entirely up to you. But I’ve been making this for years and never had any problem with it. I often leave mine for a year or more before opening. Hope that helps.
I tried this out and tastes delicious so far but has only made 3x190ml jars. Where did I go wrong?
Oh no Tonie, I’m sorry you didn’t get the amount you expected. Are you sure your jars are only 190ml? Those are very small jars. Maybe you cooked it for too long so that it’s very thick? Or perhaps peeled and cored off the apples more than I would. I’ve just been to have a look at the batch I made this year and because I’ve used different sized jars, I may have misjudged. I think it’s more like 4 250ml jars rather than 5. I’m sorry about that and will amend the recipe, but it really shouldn’t make less than this.
Hi
is this 700g of apples after peeling and coring or before? have just had a load of cooking apples given to me by a neighbour so am looking forward to trying this recipe!
thanks
How lovely. It’s actually before peeling and coring, but you can easily double up the recipe if you have loads. Or if there are any bad bits you need to cut out, it’s a good idea to compensate with some extra apple.
Easy to make. Added a small amount of cardamom because I like it and less chilli,as too much chilli doesn’tlike me, unfortunately. Looks amazing! My last attempt at apple chutney was thrown away once we opened it but I reckon this will be different . Lovely colour. May end up a family favourite and if it tastes as good as it looks, it might well become future Christmas gift to family members
Ooh yes, I definitely approve of the cardamom addition. Cardamom and apple make a fine pairing. Thanks for getting back to me and I very much hope this is more successful than your last apple chutney. Mine often go as Christmas gifts and it’s always been well received.
so far so good .love the colour will let you know when we try it
thank you.
Alice
Oh yay, so glad you’ve had a go at making it. Do let me know what you think when you finally open a jar. I’m waiting with anticipation for ours. The colour is one of it’s selling points. I have memories of a rather dark sludgy brown one with sultanas from long ago that I found most unappealing.
This chutney sounds totally amazing Choclette. I love it when you create a recipe which becomes a must have every year and is made with fresh, local ingredients. Mine has to be my Pear and Ginger preserve which goes perfectly with cheese….. I think I may have to give yours a go though. It sounds wonderful x
Pear and ginger sounds wonderful too. I just love autumn and the abundance of wonderful produce that comes with it.
Sounds fantastic! I do love a good chutney with the cheese board and this one sounds so inviting. I do like the fact that it has got a bit of a kick too!. x
You’re so right Jo, no cheese board is complete without a good chutney 🙂
sounds lovely – I love a good chutney but had a few bad batches and so I haven’t made it for a while – but it is so good with cheese on a burger
Yes very true. I rarely think to add chutney to my burger, but I really should.
So glad to be back here after a long break from blogging This chutney recipe looks fab, thanks!
Thank you. Hope you’ve had a break for good reasons. Either way welcome back.
That must be one amazing flavor combination! Love it!
I love apple chutneys especially with cheese on toast!
Ooh yum, cheese on toast. That’s my husband’s favourite way to eat chutney too.
You totally had me at chutney!
I’ve just made a batch of apple, tomato, and onion chutney (I used booch vinegar too!), and now I’m sitting here, looking at the rest of the sack of apples I have on my kitchen table, wondering whether should make a batch of yours, and will I have enough room in my luggage to take it with me in December!
That’s a fab tip about sterilising the lids, I’ve not heard of that one before but I shall remember it from now on! xx
Yay, lets have it for kombucha 🙂
Adding tomatoes to apple is not something I’ve tried. Now I really want to. The trouble with traveling is you can never pack everything you want. Good luck.
I have a ton of apples and tis looks very different to my usual apple chutney so Im going to make this will let you know when its done
Lovely – I am sure the ginger and chilli must add a nice kick to it! Thanks for the info on preparing the jars too; I deffo needed that! x
Chilli and ginger are a must. I don’t add too much chilli as not everyone likes it, but you can always add more if you’re a chilli fiend like me.
Oooh this looks and sounds so good! The perfect addition to a cheese and wine night! Thank you for sharing with #CookBlogShare x
I am going to make this next week with some cooking apples my friend gave me – I will then be able to gift a jar back to her at Christmas! The mix of spice sounds amazing!
Can you believe I’ve never tried an apple chutney – I absolutely love the sound of it – sounds like a geeat addition to a Christmas hamper as you say. 😀
Angela x
It’s my favourite chutney Angela and has stood the test of time 🙂
Looks lovely! And no raisins! Yeah! I’m not a huge fan of them in all chutneys so this one looks perfect for my Christmas cheeseboard!
Oh, I know exactly what you mean. I remember apple chutney from when I was growing up. It had raisins in and wasn’t at all nice. This is a very different beast.
This looks gorgeous. I’ve just used the last of my apples from our tree, but I may buy some to make more chutney later, I’ll certainly bookmark it for next year.
Well done on using all your apples. It’s quite a feat. They seem to be dripping off the trees here, though I’ve only the windfalls from a neigbours garden.
What a gorgeous flavoured chutney! I love all these spices! I bet this would taste great with cheese and oatcakes. 🙂
Thanks Elizabeth. I can attest it makes a perfect accompaniment to cheese and oatcakes 😉
Apple chutney is one of my favourite types to make, I’ve never used kombucha though so I’m intrigued by that! Looks really good.
It’s kombucha vinegar rather than kombucha – ie when it’s been left so long it turns to vinegar (not always planned). But it’s really good and tastes much like apple cider vinegar.
I love all the warm spices here, Choclette. The chutney must have tasted wonderfully delicious.
It tastes good, but still a bit vinegary. It needs time to mature and mellow.