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This spiced apple chutney is packed full of apples, dried cherries, ginger, and just a touch of jalapeño peppers. It’s the perfect mix of savory apple flavor.
A few years ago I made a recipe for an cranberry apple chutney.
It was a delicious dish that paired perfectly with Thanksgiving turkey.
Plus it was a nice change of pace to the normal plain Jane cranberry sauce.
This chutney is a lovely chunky condiment that has a nice vinegary bite.
What is spiced apple chutney?
If you’re curious what exactly is a chutney it’s a relish-like condiment usually made from cooking together fruit, vegetables, and spiced together with vinegar.
The result is a sweet-tart combination that pairs perfectly with turkey, pork, and even chicken!
This version is a mix of apples, jalapeno peppers, red onion, dried cherries, brown sugar, apple cider vinegar, ginger, garlic, and just a touch of apple pie spice.
It’s a delightful combination that really packs a punch of flavor.
Love this spiced apple chutney?
Why not try a few of my other condiment recipes?!
- Want a sweeter chutney recipe? Try my Cranberry Apple Chutney.
- Craving a classic? Try my Cranberry Orange Sauce with Ginger.
- Need to use up those apples? Try my Herbed Applesauce.
- Go full on fall! Try my Homemade Pumpkin Butter.
Spiced Apple Chutney
Ingredients
- 2 fuji apples, peeled and diced small
- 1 small jalapeño pepper, seeded and diced small
- 1/2 cup red onion, diced
- 1/2 cup dried cherries, roughly chopped
- 1/2 cup dark brown sugar
- 1/2 cup apple cider vinegar
- 1 tablespoon ginger freshly grated
- 1 clove garlic minced
- 1 teaspoon apple pie spice
- 1/4 teaspoon cayenne pepper optional
Instructions
- Add all ingredients to a high-sided 12-inch skillet and set a timer for 45 minutes.
- Heat mixture over medium-high heat until boiling.
- Once it starts to boil, lower the heat to medium-low and let simmer till the mixture cooks down and starts to thicken.
- When you mixture is almost cooked (about 10 minutes left on the timer) gently mash it with a handheld masher. You want the mixture to remain chunky so don't mash too much.
- Continue cooking until thick.
- Serve warm and store uneaten chutney in the refrigerator for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
yum! This looks so good. I’ve never made any chutneys.. feel like I’m missing out on life!
Ooh… Looks fabulous! The weather has cooled off just a bit, and I am now ready for lots of apples and pumpkin. This looks like a great place to start! 🙂
I can’t see the word Chutney without thinking of Schmidt from New Girl!! Chut-e-neeyyyy!! This is divine – can’t wait to nab this recipe!
OMG yes!!!! That is exactly what I think of too. I was going to mention that reference but figured no one would know what I was talking about…haha
These photos are gorgeous!
I love chutney but have not had anything like yours. Looks mighty good!
This chutney sounds fantastic, and I’m imagining how many things I could put it on…pork, grilled cheese sandwich, chicken…so versatile!
Spiced apple sounds perfect for fall!