Apple Chutney

5 from 1 vote

This spiced apple chutney has been adapted from an old family recipe. This is a smaller batch and makes about 2 cups or 8 servings, you can easily double or triple the batch.

Prep Time10

Cook Time1

Course: Condiment

Cuisine: American, British

Servings: 1/4 cup servings

Calories: 67kcal

Author: Abra Pappa, MS, CNS, LDN

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 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 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