apple chutney

Apple Chutney Recipe

Updated: May 31, 2023, By Swasthi, Comments, Jump to Recipe

Apple Chutney is a delicious relish made with apples, spices, apple vinegar & a sweetener. Chutney is an Indian condiment usually made with veggies, coconut, nuts, fruits, spices & herbs. Every region in India has a different way of making chutney & pickles. There are numerous kinds of chutneys made across India. Most of these are spicy, hot, tangy & sometimes sweet tasting like this Sweet Tamarind Chutney , Sweet tomato chutney and mango chutney.

apple chutney made with apples, spices and vinegar

About Apple Chutney

Apple Chutney is a condiment made by simmering fresh apples with sugar, apple cider vinegar and spices. It is similar to the tamarind chutney & has exceptionally great flavors. It is delicious & tastes sweet, tangy & slightly hot with bursting flavors of spices.

Apple chutney goes well with breads, Parathas, Roti, Chapati, Snacks, Appetizers & even with grilled meat dishes.

Fruit chutney is Indian inspired & originated during the British rule / British Raj, as a way to preserve the surplus produce. Overtime fruit chutney became very popular & made way to the store shelves.

It is made with various fruits like apples, mangoes, cranberries, peaches & pretty much with every other fruit in season.

This apple chutney can be served instantly or can be preserved for several months. Just like a pickle, this chutney develops intense flavors as it ages. Here are some details on the ingredients used.

Spices used

This recipe uses spices like star anise, cloves, cinnamon, fennel seeds and cumin for the flavor. This combination of spices is what makes this chutney extremely flavorful.

I have used the first 3 in the whole form and not ground as they help the chutney to develop flavors overtime. If using them in the ground form, be cautious as the ground spices are stronger in flavor.

Star anise is a spice mostly used in biryani, stews, soups & braising broths. It has a sweet, peppery & licorice-like flavors. I have used 2 individual segments/ petals of a flower. A close substitute to this is aniseed or five spice powder.

Fennel seeds & cumin are roasted on a low flame and then ground. You may use them whole if you are going to preserve the chutney for longer. But I have found both these spices are best when used ground .

Other ingredients

Vinegar: Apple cider vinegar gives the best results here especially if you intend to serve it immediately. You can substitute it with malt vinegar but the apple chutney will have a stronger vinegary flavor which vanishes overtime if preserved for a few months.

Sweetener: I have used a mix of brown and white sugar. You can substitute one for the other. There will be a change in the color with the substitutes. You can substitute the sugar with dates or /and raisins.

Since I always have a bottle of Dates tamarind chutney in stock, I make the apple chutney without dates.

More Indian Chutney Recipes,
Mango Chutney
Cilantro Chutney
Tomato Chutney
Coconut Chutney
Mint Chutney

Apple chutney made in Indian style

How to make Apple Chutney (Stepwise photos)

1. Pour 1 tablespoon ghee or oil to a wide pan or pot. When the oil turns hot, add 2 inches piece of cinnamon (1 gram), 4 cloves and 2 segments of star anise. When they sizzle, add 1½ tablespoon ginger. Fry it for about a minute. Then add ¼ teaspoon red chili powder or flakes.

adding spices to hot oil

2. Give a quick stir.

saute spices to make apple chutney

3. Quickly add 1 lb. (450to 500 grams) chopped apples (3 medium) and pour the ½ cup apple cider vinegar.

pouring apple vinegar for apple chutney

4. Add 3 tablespoons brown and 3 tablespoons white sugar along with 1 teaspoon cumin powder, 1 teaspoon fennel powder & ¼ teaspoon ground pepper. Mix all of them together.

adding sugar cumin and fennel to make apple chutney

5. Cover and let it simmer until the apples turn tender. Covering the pot at this stage helps to retain the flavors of spices.

simmering ingredients

6. Sugar dissolves and the entire mixture will have a lot of moisture. Open the lid when the apples are tender and you begin to smell the mixture good. Continue to cover in the open pot stirring until all of the excess moisture evaporates and the apple chutney turns thick.

prepared apple chutney with perfect texture in a pot

7. At this stage, mash a small portion of the chutney with a spatula to give a texture to the chutney. Next turn off the stove and cool this completely.

Lastly store apple chutney in a clear and dry glass jar. It keeps good for several months if you keep it in a dry shelf, away from moisture.

How to Store Apple Chutney

This chutney keeps good for several months when stored in a clean, dry & air tight glass jar. Place the bottle in a dry cabinet. Avoid keeping it in the kitchen if it is very humid. If making in large quantity then store them in smaller jars. Use moist free spoons to serve it.

Related Recipes

Recipe Card

apple chutney recipe

Apple Chutney Recipe

5 from 48 votes
A delicious & fragrant relish made with apples, spices & vinegar. Serve it over bread, parathas, tortillas, snacks & even with grilled meat dishes.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients (US cup = 240ml )

  • 500 grams (1.1 lbs) apples (after preparing, 3)
  • 1 tablespoon oil (or ghee) (refer notes)
  • 1 gram (2 inches) cinnamon (True/Ceylon cinnamon)
  • 2 parts star anise (segments/petals)
  • 4 cloves
  • tablespoon ginger minced
  • ¼ teaspoon red chili powder (or chili flakes, adjust to taste)
  • 1 teaspoon ground fennel (saunf powder)
  • 1 teaspoon ground cumin (roasted jeera powder)
  • 3 tablespoons brown sugar or jaggery (substitute with dates or raisins)
  • 3 tablespoons sugar or jaggery (substitute with dates or raisins)
  • ¼ teaspoon ground pepper (black pepper powder)
  • ½ cup apple cider vinegar



  • Rinse the apples well under running water and peel them. Chop them finely. You can also use a chopper.

How to Make Apple Chutney

  • Pour oil or ghee to a hot pan or pot. Add the spices – cloves, star anise & cinnamon.
  • When they begin to sizzle add the ginger & let it fry for a minute. Then lower the flame and quickly stir the red chilli.
  • Add apples, sugar, cumin powder, fennel powder, pepper and vinegar.
  • Stir and cook covered on a low heat until the apples turn tender.
  • Then open the lid and cook further until almost all the liquid evaporates.
  • Mash a small portion of this mixture with the spatula to give a thicker texture to the apple chutney.
  • Turn off the stove when most of the excess moisture evaporates. (refer video or pics below)
  • Cool the apple chutney completely and store it in a clean dry glass jar. It keeps good for several months if you keep it in a dry shelf.


  • Oil or ghee is used here to bring out the flavors in spices. You may skip it if you do not prefer.
  • This chutney is spicy but low on heat. If you prefer more heat, then add more ground pepper. Too much chili may alter the flavors.
  • You can reduce the sugar in the recipe if you do not prefer it to be sweeter. 
  • You can simply replace the sugar with fine chopped dates & sweet raisins. But the flavor & texture will be different. But still tastes very good but I am not sure of the shelf life.
  • If you are new to spices, you can find the details in the intro of this post.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.


Watch Apple Chutney Video

NUTRITION INFO (estimation only)

Nutrition Facts
Apple Chutney Recipe
Amount Per Serving
Calories 134 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 14mg1%
Potassium 141mg4%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 22g24%
Protein 1g2%
Vitamin A 89IU2%
Vitamin C 5mg6%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Apple Chutney Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Tried this recipe and just loved the chutney
Is it possible to substitute apple cider vinegar with lemon/lime juice

Looks good but I cannot get the recipe to print

I am making this for the first time — so excited! If I wanted the chutney to last longer, would you recommend boiling the sealed jars in hot water to process the jars?

Have you ever canned this recipe?

In apple chutney if I don’t add apple cider vinegar is it fine

5 stars
Excellent and straightforward recipe. So good with curries or any spicy dish as a counterpoint. Recommendation: when you make it, make extra. It won’t last long. PS – amazing with homemade yogurt for a quick snack. Thank you Swasthi. 🙂

5 stars
Thank you,
Best chutney

There is no salt used in this receipe….wonder how it taste without salt

5 stars
Can I use olive oil?

To save on shopping can I use olive oil?

What is the total volume made with the 1x recipe? Need to know for canning purposes. Thanks

Hi Swasthi, Can I use jaggery instead of sugar? How will it change the shelf life ? I assume taste will be ok.

5 stars
I’m making this recipe today – looks great. One question: is it best to remove the star anise petals and the whole cloves before serving? The cinnamon stick is easy for somebody to spot, but I’m not sure how people feel about eating the other whole spices. Do they soften enough to be eaten? Or do people just spit them out? Thanks!

5 stars
Fabulous! Thank you for sharing!

In apple chutney can I use ordinary vinegar instead of apple cedar vinegar

The servings number multiplier doesn’t adjust the apples’ weight… 🙁

Can you please give an instant pot version of this ?

Thanks so much…I will definitely try this now and keep you posted. Cant wait..

5 stars
Hi just wanted to ask if we are using oil, which oil is better? I usually use sunflower oil but sometimes try coconut or canola oil too.

5 stars
I made it thrice. It turned out yummy. This time I tripled the recipe. So delicious ?

This tastes absolutely fantastic. Made a small batch and my girls finished in minutes. I will be making a large batch this weekend. Looking forward for a mango chutney recipe too. Thank you.