This apple chutney recipe is a sweet and savoury Anglo Indian style relish with apples, raisins, and a dash of spices perfect for the fall season.
Estimated reading time: 4 minutes
Apple Chutney has its roots in Anglo-Indian Cuisine. It is an English style savoury spread with a touch of Indian spices.
Apple and cinnamon is an age-old friendship. Together they create a delectable flavor, which is hard to resist, leaving behind in the taste buds – the warmth of cinnamon, tartness of apples, and the sweetness of sugar.
Why You’ll Love This Apple Chutney Recipe
- easy to make
- one-pot recipe
- highly customizable
- vegan and gluten-free
- no added preservatives
Ingredients You’ll Need
- Apple: The firm, crisp, sweet, ripe apple is perfect for making the chutney. Royal Gala, Honeycrisp, Shimla Apple, California Apple, are a few of the varieties commonly used for making chutney.
- Raisins make the chutney sweet and gives it a delicious texture. Any variety of sweet-tasting raisins is fine.
- Onion is added for the savoury flavour. Use red onion or white onion.
- Sugar: Adjust the amount of sugar according to the sweetness/tartness of the apple. From granulated white sugar, brown sugar, to jaggery powder, use either of these sweeteners.
- Cinnamon Stick or powder, either of these are fine.
- Any flavourless oil is fine to saute the onion and spices.
- Apple Cider Vinegar helps in preserving the chutney.
- Seasoning: Salt, whole red chillies, and garam masala
How To Make Apple Chutney
Step 1) Peel, discard seeds, and grate the apples.
Step 2) Heat oil over medium flame in a pan. Add cinnamon, red chili, raisins, and saute for 10 – 20 seconds.
Step 3) Add chopped onion and saute for 1 – 2 minutes to soften (image 4).
Step 4) Add the grated apples along with garam masala, salt, and vinegar to the pan. Stir to combine and continue to cook on medium-low heat till apples are soft and mushy.
Step 5) Once apples turn mushy add the sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.
Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick (image 6). Once the apple raisin chutney has begun to turn thick, turn off the heat.
Let the chutney cool down to room temperature.
Then spoon the Apple Raisin Chutney into clean, dry, glass jars and seal with the lid.
Serving Suggestion
The apple chutney taste great with:
- cheese crackers
- grilled cheese sandwich
- paratha, palak puri, or cheese puri
Allow the apple chutney to cool down completely. Transfer to a clean, sterilized jar. Close the jar with a tight fitting lid. Store the chutney in the refrigerator for 1 – 2 months. At room temperature, it remains fresh for 1 – 2 days only.
More Indian Chutney Recipes
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Apple Chutney Recipe
- Heavy Bottom Kadhai
Ingredients
- 3-4 apples peeled, cored, and grated
- 2 tablespoon cooking oil
- 1 cinnamon stick
- 2 whole dry red chili
- ½ Cup raisins, chopped
- ½ Cup finely chopped onion
- ¼ Cup apple cider vinegar
- ½ teaspoon garam masala (see recipe)
- Salt to taste
- ½ cup sugar or to taste
Instructions
- Peel, discard seeds, and grate the apples.
- To make Apple Raisin Chutney, begin by heating oil over medium flame in a pan. Add cinnamon, red chili, raisins, and saute for 10 – 20 seconds.
- Add chopped onion and saute for 1 – 2 minutes to soften.
- Add the grated apples along with garam masala, salt, and vinegar to the pan. Stir to combine and continue to cook on medium-low heat till apples are soft and mushy.
- Once apples turn mushy add the sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.
- Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick. Once the apple raisin chutney has begun to turn thick, turn off the heat.
- Let the chutney cool down to room temperature. Then spoon the Apple Raisin Chutney into clean, dry, glass jars and seal with the lid.
- Store the Apple Raisin Chutney in the refrigerator.
Recipe Notes:
- You can finely chop the apples as well. I like the texture of grated apples in the chutney.
- Adjust the amount of sugar according to the sweetness/tartness of apples.
- The consistency of apple chutney is semi-thick with a coarse texture.
- If the raisins are of small size, no need to chop them. Add the whole raisins.
- In place of dry red chili, you can add the red paprika powder as well.
Shiju Sugunan says
Great post as always.
Praveen Kumar says
Just bought a bottle of Apple Jam recently… If i had seen this before, maybe would have made it at home.
Aparna Anurag says
i am definately gonna tey this one.. 🙂
Swati says
nice and easy recipe…I am definitely gonna try this for my kiddo who loves apples…
richa singh says
We have a set of apples at home which I wanted to experiment with! Your post just made that idea possible 😀
Hina Gujral says
I am so glad that you liked the idea 🙂
Sina @ Vegan Heaven says
Yummy! 🙂 Can’t wait to make this. What a great recipe for fall!
Hina Gujral says
Thank you so much and we are glad that you liked the recipe.