Apple Chutney 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.
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.
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 .
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,
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.
2. Give a quick stir.
3. Quickly add 1 lb. (450to 500 grams) chopped apples (3 medium) and pour the ½ cup apple cider vinegar.
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.
5. Cover and let it simmer until the apples turn tender. Covering the pot at this stage helps to retain the flavors of spices.
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.
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.
Apple Chutney Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 500 grams apples (½ kg, 1 Lb, 3 medium, after preparing)
- 1 tablespoon oil (or ghee) (refer notes)
- 1 gram cinnamon (2 inches) (True/Ceylon cinnamon)
- 2 parts star anise (2 segments/petals)
- 4 cloves
- 1½ 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.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
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.
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There is no salt used in this receipe….wonder how it taste without salt
If you want you may add but I really don’t feel the need. Apples have some amount of sodium in them.
To save on shopping can I use olive oil?
Yes You can if you like the flavor
What is the total volume made with the 1x recipe? Need to know for canning purposes. Thanks
It makes about 200 to 240 ml cup. Depends on the kind of apples.
Hi Swasthi, Can I use jaggery instead of sugar? How will it change the shelf life ? I assume taste will be ok.
Yes you can use. Unrefined jaggery tastes good. I don’t know about the shelf life because this never lasts long in my home.
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!
Yes remove them before serving. They won’t soften and are not good to eat. Just discard them while serving
Fabulous! Thank you for sharing!
In apple chutney can I use ordinary vinegar instead of apple cedar vinegar
I haven’t tried with other kinds of vinegar. You may add 1 to 2 tbsps and see but I am not sure how it turns out
The servings number multiplier doesn’t adjust the apples’ weight… 🙁
I have updated it. Hope this helps
Can you please give an instant pot version of this ?
I haven’t tried it in IP. It should work with 1 min high pressure and natural pressure release.
Follow the recipe as is and add sugar on top of the apples. Don’t mix.
Add ground fennel, cumin and pepper after the pressure releases. Then mash the apples slightly and saute for a few minutes. Hope this helps.
Thanks so much…I will definitely try this now and keep you posted. Cant wait..
Welcome! Hope you like it!
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.
I have made this with coconut oil and it tastes just good. The flavor of spices is more dominant here so it should be good with any neutral oil. Thanks for rating the recipe.
I made it thrice. It turned out yummy. This time I tripled the recipe. So delicious ?
Glad to know Lily
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.
You are welcome Angel.
Glad your girls liked it. Thank you very much! Will try to share it.