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apple and ginger chutney

Apple & Ginger Chutney

Barbi Gardiner
A cozy, sweet-tangy chutney filled with warm spices and bright winter flavor. Perfect with roast pork, baked brie, or a simple loaf of crusty bread.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Condiment
Cuisine American, Indian
Servings 12 servings

Equipment

  • Heavy-bottomed pot
  • Cutting board
  • Sharp knife
  • Food chopper with small “diced” attachment (optional but helpful)
  • Grater or food-processor grating blade
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Sterilized jars

Ingredients
  

  • 4 –5 medium-sized apples about 2 pounds, peeled, cored and diced into roughly ½-inch chunks ✽ heirloom or tart apples bring lovely complexity, but any cooking-friendly apple will do
  • 1 large onion finely chopped (optional — adds depth and balance)
  • 2 –3 tablespoons fresh ginger peeled and grated (or more, for extra warmth)
  • 1 –1¼ cups brown sugar or part maple syrup for deeper flavor
  • 1 cup apple cider vinegar or good-quality white vinegar
  • ½ cup water more if needed
  • ½ –1 teaspoon salt
  • ½ teaspoon ground cinnamon optional, for warmth
  • Pinch of ground cloves or allspice optional, for a cozy spice note
  • Optional extras: a handful of raisins or dried cranberries for chew and tang; a few red pepper flakes if you like a little heat

Instructions
 

  • Prep the apples, onion, and ginger. I like using my small-dice food chopper here because it makes the whole process go quickly.
  • In a heavy-bottomed pot over medium heat, combine the apples, onion (if using), ginger, brown sugar, vinegar, water, and salt. Stir well.
  • Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered or partially covered, stirring occasionally.
  • After about 25–35 minutes, the apples will soften and the liquid will reduce.
  • If you like a chunkier chutney, stop when the fruit is tender but still holds some shape. For a smoother texture, cook a bit longer or mash some of the pieces with a spoon.
  • Add the cinnamon, cloves or allspice, and optional dried fruit during the last 5–10 minutes of cooking.
  • When the chutney has thickened to your liking, let it cool slightly. Transfer to sterilized jars and refrigerate. The flavor deepens beautifully after a day or two.

Notes

  • Keeps well in the refrigerator for several weeks.
  • Tart apples add brightness, but any good cooking apple will work.
Keyword condiment, condiments
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