Dish-Dash-Dosh

Apple Chutney

A versatile homemade apple chutney with warm spices, perfect for cheese boards and cold meats, with Indian-inspired variations.

sides vegetarian make ahead

Apple Chutney

Makes approximately 3-4 medium jars (250ml each)

Ingredients

  • 900g apples (peeled, cored, and diced) - Note: Start with 1.2-1.3kg whole apples
  • 1 large onion, finely chopped
  • 200g light brown sugar (preferred) or dark brown sugar
  • 250ml apple cider vinegar
  • 75g golden raisins or sultanas
  • 2 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp mustard seeds
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp salt

Equipment Needed

  • Heavy-bottomed saucepan or preserving pan
  • Wooden spoon
  • 4-5 clean glass jars (250ml) with new lids
  • Large pot for water bath processing
  • Jar rack or clean kitchen towel
  • Ladle
  • Clean tea towels

Method

Preparing the Chutney

  1. Combine all ingredients in a heavy-bottomed saucepan or preserving pan.
  2. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
  3. Important: Remove lid if using one. Reduce heat to low and simmer gently uncovered for 45-60 minutes, stirring occasionally.
  4. The chutney is ready when:
    • It has thickened considerably
    • You can draw a wooden spoon across the bottom leaving a clear trail that doesn’t immediately fill with liquid
    • Apples are tender but still hold some texture
    • Overall consistency is jammy but not completely smooth
  5. Taste and adjust seasoning if needed.

Jar Preparation and Sterilisation

Sterilising Jars

Oven Method (Recommended):

  1. Wash jars thoroughly in hot soapy water and rinse well
  2. Place clean jars upright on a baking tray
  3. Put in a cold oven, then heat to 160°C
  4. Leave for 15 minutes once temperature is reached
  5. Keep warm until ready to fill

Preparing Lids

  • Pour boiling water over lids in a bowl just before use
  • Or simmer gently in hot (not boiling) water for a few minutes

Filling and Sealing

  1. Work quickly while everything is hot - hot chutney into hot jars prevents thermal shock
  2. Using a ladle, fill sterilised jars with hot chutney, leaving 5mm headspace at the top
  3. Wipe jar rims clean with a damp cloth to ensure good seal
  4. Place scalded lids on jars and screw on rings finger-tight (don’t over-tighten)

Storage Options

Quick Storage (Refrigerator Method)

  • Allow filled jars to cool completely
  • Store in refrigerator for several months
  • No additional processing needed

Long-Term Storage (Water Bath Method)

  1. Place sealed jars in a large pot with a rack or folded towel on the bottom
  2. Cover jars completely with boiling water (at least 2.5cm above jar tops)
  3. Boil for 10 minutes from when water returns to rolling boil
  4. Remove jars and place on towels to cool completely
  5. Listen for the “pop” sound as jars seal - lids should be concave when cool
  6. Test seal by pressing centre of lid - it shouldn’t flex
  7. Store properly sealed jars in cool, dark place for up to 1 year

Tips and Notes

  • Sugar choice: Light brown sugar gives milder flavour; dark brown sugar provides richer, more intense taste
  • Consistency: The chutney will thicken further as it cools
  • Flavour development: Chutney improves after a few days - flavours meld and develop
  • Apple varieties: Most cooking or eating apples work well - mix varieties for complexity
  • Troubleshooting: If too thin after cooking time, continue simmering uncovered until proper consistency is reached

Variations

Chutney is incredibly versatile and you can definitely get creative with flavors. Here are some delicious variations:

Spice Variations

Indian-Inspired 1:

  • 3 tsp Mirchi - Kashmiri, Guntur and Teja chilli
  • 4 tsp Methi - Green cardamom, Ceylon cinnamon, cloves, black pepper, fennel, fenugreek
  • Half light, half dark brown sugar - or swap entirely for same quantity of Jaggery
  • No ginger, garlic, cloves, cinnamon, mustard seeds

Indian-Inspired 2:

  • Add 1 tsp curry powder or garam masala
  • Include 1/2 tsp turmeric and 1 tsp cumin seeds
  • Add fresh curry leaves if you can find them
  • Throw in some chopped fresh chilies
  • Also see the jaggery replacement below

Warming Spices:

  • Add 1/2 tsp ground cardamom and a pinch of nutmeg
  • Include a few whole star anise (remove before jarring)
  • Add 1 tsp Chinese five-spice

Heat Variations:

  • Fresh chopped jalapeños or serrano peppers
  • A pinch of cayenne or smoked paprika
  • Chipotle peppers in adobo (minced)

Fruit Combinations

Stone Fruits:

  • Apple and pear (use half and half)
  • Add diced peaches or plums
  • Apricots work beautifully with apples

Exotic Additions:

  • Fresh or dried cranberries for tartness
  • Chopped dates or figs for richness
  • Diced mango for sweetness

Citrus Twist:

  • Add orange zest and a splash of orange juice
  • Lemon zest brightens everything

Other Creative Additions

Nuts and Seeds:

  • Toasted walnuts or almonds
  • Pine nuts for Mediterranean flair
  • Sesame seeds or nigella seeds

Herbs:

  • Fresh thyme or rosemary
  • Sage works surprisingly well
  • Fresh mint added at the end

Boozy Versions:

  • Replace some vinegar with brandy or rum
  • Add a splash of wine

The beauty of chutney is that it’s very forgiving - start with small additions and taste as you go. Curry spices work particularly well since chutneys originated in Indian cuisine. Just remember that dried spices should go in early with everything else, while fresh herbs are better added in the last 10 minutes of cooking.

What flavor direction appeals to you most?

Jaggery

Jaggery would be a fantastic substitution and very authentic for an Indian-inspired chutney. It will give you a deeper, more complex sweetness with lovely caramel and molasses notes.

How to substitute:

  • Use the same amount: 200g jaggery instead of 200g brown sugar
  • Grate or chop the jaggery into small pieces so it dissolves more easily
  • Add it early with the other ingredients and stir well to help it melt

What to expect:

  • Richer, more complex flavor with hints of palm or cane
  • Slightly darker color
  • May take a bit longer to dissolve than regular sugar
  • The final chutney will have a more authentic Indian taste

Tip: If your jaggery is very hard, you can grate it or even dissolve it in a little warm water first before adding to the pot. Some jaggery can be quite solid, so breaking it down helps it incorporate smoothly.

Jaggery pairs beautifully with the garam masala, turmeric, and cumin - it’s really going to elevate that Indian flavor profile. You’ll end up with something much closer to traditional Indian chutneys than using brown sugar.

Have you used jaggery in cooking before, or will this be your first time?