Spiced Apple Chutney.
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3.84 from 6 votes

Spiced Apple Chutney

A good way to use up any windfall or cooking apples, this easy to make chutney is neither too sweet, nor too sour. It's just delicious.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Accompaniment, Jams, Chutneys etc
Cuisine: British
Keyword: apples, autumn, Christmas, chutney, spices
Servings: 5 jars
Author: Choclette @ Tin and Thyme


  • 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.


Store in a cool dark place for up to 1 year. Best left for at least a month before eating. Keep in the fridge once opened.