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3 Comments Now that it’s officially fall, I love making things with apples. I know apples can be found all year round of course but just like pumpkin I feel they are extra delicious in fall. I’ve got quite a few chutney recipes already but this easy apple chutney recipe is one of my favorites. I made this the first time after having tasted something similar in a store which was completely overpriced but checking the ingredients on the label I figured I could make this myself.
Table of contents
Why You’ll Love This Recipe
Perfect for apple season, delicious served with aged cheese, as part of a cheese board or as condiment for something like pork tenderloin or roast pork. I’ve served it on many occasions and it’s always a hit. If you love mango chutney, give this apple chutney with pear a try! O and you might want to try this pumpkin chutney too!
Recipe Ingredients
- apple – I used elstar apples for this but any kind of apple will do. Granny Smith apples, Pink Lady or any other apple varieties you love.
- pears – I used conference pears, but again any kind of pear will work
- mustard seeds
- anis seeds – this is optional but I love the extra flavor
- cinnamon – you can use ground cinnamon or simmer the mixture with a cinnamon stick
- star anis – whole spices in this case are best
- sugar – I used around 200 grams of sugar and the end result was quite sweet. You can use less if you prefer. I went with regular sugar but you can use brown sugar as well.
- raisins – optional
Make sure to double-check the quantities and ingredients in the recipe card below.
How To Make Apple Chutney
Step 1: Chop all the fruit
That part is the most time-consuming but a necessary step. I peeled all the fruit as I did not use organic apples. Plus, I like the texture of the apple chutney better without the skins.
Step 2: Add the spices
Mix the apple and pear slices with the cinnamon and the sugar.
Step 3: Add to a large pan
Add all the ingredients to a large pot or Dutch oven. You can also make this in a slow cooker if you prefer. If you do make sure to use less liquid as it won’t evaporate as easily in a slow cooker.
Step 4: Let it simmer
Now let the homemade chutney simmer for around 45 minutes or until the fruit is soft enough and most of the liquid has evaporated. If you dislike having apple or pear chunks in your chutney you can break it down by using a potato masher. Using an immersion blender is an option too if you like things to be really smooth but that’s generally not what a chutney is about. So I would advise against that.
How To Sterlize Your Jars
If you plan on using your chutney for a longer period of time, it is essential that you place the hot chutney inside sterilized jars. You can sterilize the jars in a dishwasher if used on a hot setting. Or wash the jars in hot soapy water, rinse and place them on a baking sheet. Place inside an oven at 140˚C/280˚F for 10 minutes and do not touch the insides of the jars when you take them out.
When filling the jars, make sure they are still warm. Otherwise, the hot chutney will break the cold glass jars. Do not use metal lids for the chutney, but use ones with a rubber seal. Metal might react to the vinegar in the chutneys. Read more about sterilizing here.
FAQ Apple Chutney
Yes, you can. The pears add a softer texture and natural sweetness, but if you prefer a chutney with more bite, using only apples works just as well.
If stored in sterilized jars and sealed properly, it can last for up to 6-12 months in a cool, dark place. Once opened, keep it in the fridge and consume within 2-3 weeks.
It’s up to you. Peeling gives a smoother chutney, while keeping the peel adds extra fiber and a rustic texture.
This chutney pairs beautifully with cheese boards (especially aged cheddar or blue cheese), roasted meats, curry dishes, or even as a topping for sandwiches and burgers.
Yes, you can reduce the sugar slightly, but remember that sugar not only adds flavor – it also helps with preservation. Don’t cut it down too much if you plan on storing the chutney for months.
The ginger syrup enhances the warmth of the grated ginger and balances the sharpness of the vinegar with a gentle sweetness. If you don’t have it, you can add a little extra sugar and fresh ginger.
Love Chutney?
Pro Tip
Pro Tip: Toast the mustard seeds, star anise, and anise seeds briefly in a dry pan before adding them to the chutney. This helps release the flavors of the spices and makes the apple chutney richer and more aromatic.
Apple Chutney
Ingredients
- 400 gram Elstar apples
- 400 gram Conference pears
- 200 gr sugar
- 1 tbsp cinnamon
- 200 ml apple vinegar
- 1 tbsp mustard seeds
- 10 cm ginger grated
- 1 tsp anis seeds
- 3 pcs star anis whole
- 50 gram raisins
- 100 ml ginger syrup optional
Instructions
- Peel and core the apples and pears and cut into chunks. Mix with the sugar and the cinnamon.400 gram Elstar apples, 400 gram Conference pears, 200 gr sugar, 1 tbsp cinnamon
- Heat a large pot with a thick bottom and add a little oil. Add all the ingredients and bring to the boil.200 ml apple vinegar, 1 tbsp mustard seeds, 10 cm ginger, 1 tsp anis seeds, 3 pcs star anis, 50 gram raisins, 100 ml ginger syrup
- Turn the heat down and let the apple chutney simmer for about 40 minutes or until all the fruit is soft and will fall apart when poked.
- You can keep the apple pieces as it is or you can briefly mash them to break down more with a potato masher.
- Divide the mixture across sterilized jars and close them tightly.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I just skip recipes in foreign metric measurements because I am an American not a foreigner. Did you look out the window and see you are in America. Maybe it makes you feel fancy.
Hi Daniel, Well guess what; I did look out the window today, and as it turns out, I am in the Netherlands (which is – in case you don’t know – in Europe)!
Magic…. So while most of the world uses metric, I have been so kind as to include the US measurements as well. In Each recipe… Which you would have seen had you looked a little bit closer at the actual recipe.
This delicious apple chutney is so good with roast pork, aged cheese (or blue cheese) or even scooped into your yogurt!