Indian Apple Chutney
Meet your new favorite condiment: Indian Apple Chutney. This recipe uses minimal sugar, allowing the apples’ natural sweetness to be the star. Spices like garam masala, turmeric, and cinnamon create a warm, complex flavor profile that pairs beautifully with almost any Indian meal. It’s a vegan condiment that you can use as a side dish or a dip.
Table of contents
Ingredients
- Oil
- Yellow mustard powder
- Garam masala
- Ground cardamom
- Turmeric powder
- Onion powder
- Ground cinnamon
- Fresh ginger
- Salt
- Red chili flakes spice)
- Red apple
- Sugar
- Vinegar
- Water (if needed)
What is Indian chutney?
Indian chutney is a broad term for a diverse category of condiments, dips, and spreads that are fundamental to Indian cuisine. Vinegar is typically added to act as a preserving agent and chutney recipes can vary by region.
Vinegar is a key ingredient in many chutneys, acting as a preserving agent that helps extend their shelf life. While this function is consistent, the specific ingredients and regional influences mean that chutney recipes can vary dramatically across India. The name comes from the Hindi word “chaṭnī,” which means “to lick,” hinting at their delicious, finger-licking goodness.
Indian chutneys are far more diverse than the sweet, jelly-like preserves that were influenced by Anglo-Indian cuisine. They are a complex family of condiments, ranging from spicy and savory to the sweet and tangy flavor of this recipe. A blend of warm spices like cardamom, cumin seeds and mustard seed as well as fragrant ones like fennel seeds and warm, aromatic notes from ingredients like cloves—is essential to creating their unique and balanced taste.
A unique apple recipe
Apples, a quintessential fruit of fall, are a staple in many a dessert, from classic pies to warm crisps. But while we’re familiar with their sweet, spiced applications, their potential in savory and tangy dishes is often overlooked, especially in Western cooking. This is where Indian apple chutney offers a delightful and unique twist.
Far from the syrupy preserves found on a cheese board, this vibrant condiment transforms the humble apple into a complex, sweet, and spicy relish that perfectly complements the rich and savory flavors of both meat and vegetarian Indian dishes like Tandoori Chicken and Lentil Dal.
Smooth or chunky apple chutney
The texture of this apple chutney is entirely up to you. For a smoother consistency, simply let it simmer a little longer. Prefer a chunky, rustic relish? Shorten the cooking time to maintain the apples’ bite.
Mild or spicy apple chutney
This is a mild chutney as written, but you can easily turn up the heat! For a spicier kick, simply add more red chili flakes until it’s just right for your palate.
Serving apple chutney
The Indian Apple Chutney is a versatile condiment with a wide range of uses. It serves as a sweet and tangy element that beautifully complements savory Indian meals. It’s also delicious as a simple dip for papadum, a spread on fresh Homemade Naan, or even as a flavorful addition to sandwiches.
Storing apple chutney
This apple chutney can be stored in an airtight container in the refrigerator for up to two weeks. The flavors will actually get even better over the first few days as they meld together, so it’s a great make-ahead condiment!
To properly freeze your apple chutney, first ensure it has cooled completely at room temperature. Transfer the chutney into a freezer-safe, airtight container, leaving about an inch of space at the top to allow for expansion. It can be stored in the freezer for up to three months.
When you’re ready to use it, simply thaw the chutney in the refrigerator overnight. You may notice a slight change in texture, but the flavor will remain delicious.
Canning/preserving Indian chutney
Per the USDA, jars do not need to be sterilized prior to using a water canning bath if being boiled for 10 minutes or longer, which applies in this case.
This canning method is for a simple water bath. Make sure you are using proper canning jars (the ones in my pictures are just for the photos and not for canning/preserving). Place a round wire rack in the bottom of a deep pan (or canning pot). You must elevate the jars off the bottom of the pan to prevent them from breaking. Fill the pan with water (it should cover the jars by 1 to 2 inches). Bring the water to a boil, use tongs to carefully add the jars, cover with a lid and boil for 10 minutes. Remove the jars carefully.
Optional additions to Indian Apple chutney:
Raisins or golden raisins are a lovely addition, chili flakes to make it spicy or ginger for a flavor boost.
If you’ve made my Indian Apple Chutney recipe, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.
Indian Apple Chutney
Video
Ingredients
- 2 tablespoons oil
- 1 teaspoon yellow mustard powder
- 1 teaspoon garam masala
- ¼ teaspoon ground cardamom
- ½ teaspoon turmeric powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon fresh ginger, grated
- ½ teaspoon salt
- Red chili flakes, for optional spice
- 3 ½ cups (395 grams) sweet red apples, about 3, peeled and chopped
- 1 teaspoon granulated sugar
- 8 tablespoons white/clear vinegar
- 2 tablespoons water, if needed
Instructions
- To a medium sauce pan add oil over low heat. Add all the spices and salt (add chili flakes to make it spicy) stir into the oil. Cook for 1 minute, turn down heat if it gets too bubbly.
- Add the chopped apple and sugar, stir to mix well so the apples are coated in spices and sugar. Add the vinegar and turn up the heat to medium-low, just until it is lightly bubbling, cover and cook for 40 minutes until the apples have softened, stirring occasionally.
- When the apples are soft, you can leave it chunky, or mash the apples to your desired texture and add water if needed.
- Store refrigerated in a well sealed container for up 2 weeks. You can freeze it for up to 3 months.
Hi Janette – just made this for a friend who is coming to stay from England. He loves all Indian food so I think he’ll like this. I couldn’t figure out what to do with the water but it was a little runny so I mixed up a teaspoon of cornstarch and cooked it in. Looks great. My husband, who can’t bear the smell of vinegar asked me if I was cooking his socks. He hasn’t recovered from the pickled onions yet which I am itching to taste. Wait until tomorrow – chicken korma. Thanks for all the great recipes.
I do hope your British friend enjoys all the yummy food you’re making. To eliminate the water in the apple chutney, you can simmer with the lid off and it should evaporate.