Easy Apple Chutney With A Hint Of Spice
Apple chutney is one of those condiments that can jazz up any dish. Whether you’re serving it with chicken, pork, fish, or with cheese and crackers, this easy chutney with a hint of spice will give your meal a delicious boost. And best of all, it only takes about 30 minutes to make! So easy and so tasty – you’ll definitely want to add this recipe to your culinary repertoire.
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Apple chutney recipe for cheese
This easy apple chutney recipe is the perfect accompaniment to any cheese board. (I do love a cheese board!!)Made with just a few simple ingredients, it is packed full of flavour. The apples are cooked down until they are soft and mushy, then combined with vinegar, sugar, and a variety of spices. The result is a sweet and tangy chutney with a slight kick of heat. Serve it alongside your favourite cheeses for a sophisticated appetizer or snack. Delicious!
Apple Chutney with Chilli
The apple chutney is enhanced by the heat from the cayenne pepper (I add 1/2 a teaspoon), which gives it an exciting edge. If you want to take things up to another level of spice for your dish, I recommend adding a red chilli pepper with the seeds removed, so they don’t overpower but still add plenty of flavours!
What type of apple to use for spicey apple chutney
When it comes to creating a flavorful and spicy apple chutney, there are really no hard and fast rules. You can pretty much use any type of apple you like ( I did!).
However, I suggest using a firmer apple that is not too sweet for the best results. Granny Smith apples are a good option. You could also use Honeycrisp, Golden Delicious or Braeburn apples. Just be sure to avoid using overly ripe apples, as they will not hold up as well during the cooking process. You will have more of a smoother chutney rather than a chunky chutney, but they will still taste great! So, go ahead and experiment with different types of apples until you find the perfect one for your chutney!
Storing Chutney
I stored my chutney in hot, sterilised jars. As soon as the chutney is ready, pour it into a freshly hot sterilised jar and seal with the lid immediately for the perfect seal. As the chutney cools down, the lid with suck in (or you will hear a pop sound), making it properly sealed so you can store it for months!
Ingredients for apple chutney
The ingredients fill about 3 medium-sized jars with a few leftovers.
- 12 Apples
- 3 tbsp Vinegar
- 6 tbsp Sultanas
- 1 tbsp Ground Ginger
- 1½ tsp Mustard Seeds
- ½ tsp Cayenne Pepper (or 1 red chilli seeds removed)
- 9 tbsp Brown Sugar
- 1 tsp Cinnamon Powder
- 1 tsp Ground Black Pepper
- ½ tsp Garam Masala
- 1 tsp Salt
- 3 tsp Vegetable Oil
How to make homemade apple chutney
- Mix the cayenne pepper, cinnamon, black pepper, garam masala, vinegar, and salt in a bowl. Set aside.
- Add the oil and mustard seeds to a large pot on medium heat. Wait for the mustard seeds to pop, then add the ginger and sultanas. Stir for a minute, then add the chopped apples.
- Mix thoroughly, then add the spice mix to the pot. Cook for 15 minutes on low heat with the lid on. Add the sugar and cook for 2 -3 minutes until dissolved, then remove the heat.
- Pour into hot sterilised jars, seal with the lid immediately and leave to cool.
Easy Apple Chutney With A Hint Of Spice
Equipment
Ingredients
- 12 Apples
- 3 tbsp Vinegar
- 6 tbsp Sultanas
- 1 tbsp Ground Ginger
- 1½ tsp Mustard Seeds
- ½ tsp Cayenne Pepper (or 1 red chilli seeds removed)
- 9 tbsp Brown Sugar
- 1 tsp Cinnamon Powder
- 1 tsp Ground Black Pepper
- ½ tsp Garam Masala
- 1 tsp Salt
- 3 tsp Vegetable Oil
Instructions
- In a bowl, mix together the cayenne pepper, cinnamon, black pepper, garam masala, vinegar and salt. Set aside.
- On medium heat the oil in a large pot and add the mustard seeds. Wait for the mustard seeds to pop, then add the ginger and sultanas. Stir for a minute then add the chopped apples.
- Mix thoroughly then add the spice mix to the pot. Cook for 15 minutes on low heat with the lid on. Add the sugar and cook for 2 -3 minutes until dissolved, then take off the heat.
- Pour into hot sterilised jars and seal with the lid immediately and leave to cool.
