This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
Chutneys are my favorite, but I don’t make them anywhere near enough. This one sounds fantastic, running to check out the recipe!
This is such a lovely chutney! I’m definitely giving this a try 🙂
Chutneys are so versatile – I need to start making them more!!
LOVE this for fall ~ pinning now 🙂
Yay! I love chutneys! I used to work at a fancy Indian-fusion restaurant and they always had the most creative flavors. The fall apple chutney was my fave. Off to check out the recipe! 🙂
Thanks SO much for making such a fun dish to share!! Happy you decided to join the party again 🙂
Can totally see this paired with a grilled pork chop-yum!
I always love pairing chutneys with grilled cheese..and I think this would go MARVELOUSLY with some melty brie!
YES!! I agree, chutney and grilled cheese. booyah!
I posted a tomato chutney a couple weeks ago and looooove chutneys of any kind. Last year I did an apple/mango/cranberry one. Yours is stunning. I’d eat it by the spoonful. Pinned!