Indian Apple Chutney
Indian Apple Chutney is a delicious side dish or condiment that uses very little sugar to allow the natural sweetness of the apples come through. It’s seasoned with spices like garam masala, turmeric, cinnamon, ginger and more. These spices, all combined together, pair perfectly with most Indian dishes.
If you’ve had Indian food, then you’ve had chutney (sometimes served with raita) and there are many of them. Ranging from mint to tamarind, tomato and some are even spicy.
Chutney is usually a sweet, sometimes savory condiment or sauce served with Indian food that is made with fruits or vegetables, herbs and spices. Vinegar is typically added to act as a preserving agent.
I’ve taken inspiration from the fall apple season and let me tell you, this combination of Indian spices are so good with the sweet apples!
Smooth or chunky apple chutney
You can make the sauce as smooth or as chunky as you like. This will depend on how long you cook it.
Mild or spicy apple chutney
This is not a spicy chutney, but you can make it as spicy as you like by adding red chili flakes for just the right amount of desired heat.
How do you serve Indian apple chutney?
It really does pair well with most savory Indian dishes and my favorite is my Tandoori Chicken and everyones favorite, Chicken Tikka Masala. Another option is to spread it on Homemade Naan Bread, or even serve it alongside Indian Spice Rubbed Chicken Thighs.
More Indian Recipes:
- Sweet Potato Samosas
- Northern India Chicken Korma
- Vegetable Indian Curry
- Quick and Easy Chicken Madras
- Indian Dal
How long does this chutney keep?
With addition of vinegar acting as a preservative, you can keep the chutney in a sealed container, refrigerated for months.
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.
Indian Apple Chutney
Sweet apples are stewed with Indian spices and made into a chutney.
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) about 3 sweet red apples, peeled and chopped
- 1 teaspoon granulated sugar
- 2 tablespoons white/clear vinegar
- 2 tablespoons water
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 8 tablespoons vinegar . 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. If there is too much liquid, cook with the lid off for a few minutes to reduce.
- When soft, you can leave it chunky, or mash the apples to your desired texture.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 84Total Fat 5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 187mgCarbohydrates 11gFiber 2gSugar 8gProtein 0g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
4 Comments on “Indian Apple Chutney”
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.
Hi Janette …your recipe calls for 2 tablespoons water but the directions say 8. Which is correct. Also how much of the chili flakes would you add for someone who likes really spicy food? This looks really good.
Sorry, it’s 2 tablespoons water, 8 tablespoons vinegar. The word water was in there by mistake next to vinegar. I’ve made the correction, thank you for pointing that out. Enjoy the recipe.