Ready to turn seasonal fruit into a show-stopping condiment? This Spiced Apple Chutney is bursting with warm spices, tangy-sweet goodness, and just the right hint of acidity. Perfect for holiday feasts, charcuterie boards, or pairing with roasted meats.
Can't get enough of apples? You have to try my Slow Cooker Cinnamon Applesauce with Pears or Apple Pear Crisp
This is a classic agrodolce recipe—a sweet and sour sauce balancing tart apple cider vinegar with natural sweetness from apples, pears, and dates. A medley of spices like cinnamon, cardamom, and allspice infuses it with cozy depth, while a hint of cayenne adds just enough kick. It’s rich, versatile, and sure to make your dishes pop with flavor!
You'll Love This Chutney to the Core (Apples and Pears Included)
- Small-Batch Love: No need to commit to a gallon of chutney—perfect for trying it out or gifting.
- Good-for-You Ingredients: Naturally sweetened with dates and coconut sugar, and packed with fiber and anti-inflammatory spices.
- Versatility in a Jar: Dollop it on cheese boards, slather it on turkey sandwiches, or pair it with roasted meats or veggies for a gourmet touch.
- Long-Lasting Comfort: Keep it in the fridge for up to two weeks, or can it for a stash of fall magic anytime.
- Aromatic Heaven: Your kitchen will smell like a spice market collided with an orchard. Cozy vibes, guaranteed.
Let's Get Cooking!
Ingredients and Helpful Substitution Tips
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Produce:
- Apples
- Pear
- Shallot
- Fresh ginger
- From the Pantry
- Coconut palm sugar
- Apple Cider Vinegar
- Walnuts
- Dates
- Golden Raisins
- From the Spice Rack
- Cardamom
- Cinnamon
- Nutmeg
- Allspice
- Cayenne
- Salt
Subs + Additions
- Subs: Brown sugar can be used instead of Coconut palm sugar
Tools
- Cutting Board and Knife
- Medium Heavy-Bottomed Saucepan
- Measuring spoons and cups
- Wooden spoon or spatula
- Glass jars with lids
- Peeler
👩🍳 SERVING SUGGESTIONS:
Whether you're elevating savory dishes or whipping up an appetizer, it’s guaranteed to shine. Here are some delicious ideas to try:
- Add It to Your Holiday Table: Pair this chutney with roast turkey, ham, pork, or even lamb to bring a sweet-tart balance to rich, festive dishes. Perfect for Thanksgiving or any celebratory meal.
- Cheese Board Star: Spoon it over soft cheeses like brie or goat cheese, or tuck it into baked brie in puff pastry. Add a little dish of chutney to your next cheese platter or Fall Mezze Platter and watch it disappear.
- Upgrade Your Appetizers: Spread it on crostini, then layer with a creamy cheese like mascarpone or blue cheese for an elegant bite-sized snack.
- A Meat Lover’s Dream: It’s a natural match for pork dishes! Think rosemary pork medallions, roasted pork loin, or even grilled chops. The sweet-spicy notes cut through the richness of the meat like a pro.
- Savory-Sweet Sandwich Booster: Add a dollop to a grilled cheese or tuck it into a turkey or roast beef sandwich for a whole new level of flavor.
- Make It a Dip: Use it to liven up flatbreads or as a side for Indian classics like samosas, naan, or dosa. It's the ultimate dipping companion.
This chutney doesn’t just complement—it transforms whatever it touches. Keep a jar handy for whenever your meal needs a little magic! ✨
Tips and Instructions:
- Use a Heavy-Bottomed Pot: This helps distribute heat evenly, ensuring the chutney cooks consistently without sticking or scorching.
- Choose Firm-Fleshed Fruit: Firm apples and pears hold their shape better, giving your chutney a delightful texture. I prefer very firm fruit for a bit of bite—Granny Smith, Honeycrisp, or Braeburn apples work wonderfully, as do similar pears. For this batch, I used apples straight from my garden!
- For Canning: If you'd like to preserve your chutney for long-term storage, consider making a larger batch. Here’s how to quadruple the recipe for canning:
- 12 cups apple and pear, peeled, cored, and diced (about 8 large apples and 4 large pears)
- 1 cup golden raisins
- 4 small shallots, finely diced
- 16 dates, pitted and diced
- 4 tbsp coconut palm sugar
- 4 tbsp fresh ginger, finely diced
- 1 cup apple cider vinegar
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground allspice
- ½ tsp ground cayenne
- 4 tbsp chopped walnuts
- 8 tbsp water
- 4 pinches salt
- This scaled-up version will give you enough chutney to fill several jars and is perfect for canning. Just follow the same cooking and canning instructions to keep the process simple!
Step-by-Step Instructions for Spiced Apple & Pear Chutney
Step 1: Prep Your Ingredients
Peel, core, and dice your apples and pear into small, even pieces. Finely dice the shallot, dates, and fresh ginger. Trust me, getting this done first makes the whole process smooth as (apple) butter.
Step 2: Combine Everything in a Pot
Grab a medium, heavy-bottomed saucepan (nonstick or stainless steel works great), and toss in all the ingredients—yes, everything! Stir it together to coat the fruit in those cozy spices and get it ready for its flavor transformation.
Step 3: Bring to a Boil, Then Simmer
Set the pot over medium heat and bring the mixture to a bubbly boil. Once it’s rolling, lower the heat to a gentle simmer. Let it cook uncovered for 50–60 minutes, stirring frequently to keep things moving and avoid sticking.
Step 4: Check for the Perfect Consistency
As the fruit breaks down, the chutney will thicken into a rich, sticky texture. It’s ready when you can drag your spoon across the bottom of the pot and it leaves a channel that doesn’t immediately fill with liquid. Patience is key here—it’s worth the wait!
Step 5: Cool and Store
Remove the pot from the heat and let the chutney cool slightly. Spoon it into clean glass jars, seal, and refrigerate for up to 2 weeks.
Optional: Canning Instructions
Want your chutney to last up to six months? Here’s how to can it for shelf-stable magic:
Step 6: Sterilize Your Jars
Place 6 half-pint jars in a large pot of water on a rack or towel, making sure they’re fully submerged. Bring to a rolling boil, then reduce the heat to keep them warm until you’re ready to fill.
Step 7: Fill the Jars
Remove one jar at a time from the hot water. Using a wide-mouth funnel, ladle the hot chutney into the jar, leaving ½ inch of headspace at the top. Use a clean chopstick or butter knife to release air bubbles, then check and adjust the headspace if needed.
Step 8: Seal and Process
Wipe the jar rims clean with a damp cloth to ensure a good seal. Place the lid on top and screw the ring on until it’s snug but not overly tight. Return the filled jars to the pot of water, ensuring they’re fully submerged, and bring the water to a rolling boil. Process for 10 minutes.
Step 9: Cool and Check the Seal
Turn off the heat and let the jars sit in the hot water for another 5 minutes. Carefully transfer them to a towel or wooden cutting board to cool completely. Once cooled, check the lids—if the center doesn’t pop when pressed, the jar is sealed!
Sealed jars can be stored in a cool, dark place for up to 6 months. Any unsealed jars should be refrigerated and enjoyed within 2 weeks.
And there you have it—your chutney, canned and ready for anytime you need a sweet-and-savory boost! ✨
Storage Tips:
- STORAGE – Store in the refrigerator for 1-2 weeks
- CANNING – Preserve/Can your chutney and store in a cool, dark place for up to 6 months (canning instructions above).
Dietary Modifications
- Naturally gluten-free, vegetarian, vegan and paleo.
- Keto and Whole 30 – skip the coconut palm sugar or exchange the sugar for some extra dates or golden raisins for a sweetness boost.
If you’ve tried this recipe, don’t forget to rate and comment!
🌟🌟🌟🌟🌟
Apple Chutney
Ingredients
- 3 cups apple and pear peeled, cored, and diced, about 2 large apples and 1 large pear
- 1/4 cup golden raisins
- 1 small shallot finely diced
- 4 dates pitted and diced
- 1 tbsp coconut palm sugar
- 1 tbsp fresh ginger finely diced
- 4 tbsp apple cider vinegar
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/8 tsp ground cayenne
- 1 tbsp chopped walnuts
- 2 tbsp water
- pinch salt
Instructions
- Combine all ingredients in a medium, heavy bottomed saucepan. Bring the mixture to a boil over medium heat, then reduce heat and simmer uncovered stirring frequently for 50-60 minutes or until the fruit breaks down and the mixture is thick and rich and most of the liquid has evaporated. You should be able to draw a spoon across the base of the pot creating a channel that does not fill with liquid. This is when you know the chutney is ready. Remove from heat and allow to cool. Transfer to jars and seal.
- Store in the refrigerator for 1-2 weeks or follow the instructions above to preserve or can for up to 6 months.
Notes
Optional: Canning Instructions
Want your chutney to last up to six months? Here’s how to can it for shelf-stable magic: Step 1: Sterilize Your JarsPlace 6 half-pint jars in a large pot of water on a rack or towel, making sure they’re fully submerged. Bring to a rolling boil, then reduce the heat to keep them warm until you’re ready to fill. Step 2: Fill the Jars
Remove one jar at a time from the hot water. Using a wide-mouth funnel, ladle the hot chutney into the jar, leaving ½ inch of headspace at the top. Use a clean chopstick or butter knife to release air bubbles, then check and adjust the headspace if needed. Step 3: Seal and Process
Wipe the jar rims clean with a damp cloth to ensure a good seal. Place the lid on top and screw the ring on until it’s snug but not overly tight. Return the filled jars to the pot of water, ensuring they’re fully submerged, and bring the water to a rolling boil. Process for 10 minutes. Step 4: Cool and Check the Seal
Turn off the heat and let the jars sit in the hot water for another 5 minutes. Carefully transfer them to a towel or wooden cutting board to cool completely. Once cooled, check the lids—if the center doesn’t pop when pressed, the jar is sealed! Sealed jars can be stored in a cool, dark place for up to 6 months. Any unsealed jars should be refrigerated and enjoyed within 2 weeks.
Nutrition
FAQ
Store in the refrigerator for 1-2 weeks or if you're canning, store chutney in an airtight jar in a cool, dry, and dark place like a pantry for up to 6 months. Direct sunlight can affect the color, and humidity can cause fermentation.
Granny smith, honeycrisp, or braeburn apples will give a good crisp texture.
Yes, this recipe is refined sugar free but if you want to eliminate the coconut palm sugar you can add more dates.
While both are cooked apple dishes, chutney includes vinegar and spices, giving it a tangy and savory flavor, whereas compote is typically sweeter and lacks vinegar.
