This apple and caramelized onion chutney has become a family favorite.
I didn’t grow up with chutney, but have come to love it as an adult. Enjoying chutney served in Indian restaurants was my first step. Then I bought chutney in jars to eat with home-cooked meals, and now I’ve moved onto homemade versions – definitely the best!
My first effort was a traditional tomato chutney from Madhur Jaffrey, whose Indian recipes (and cookbooks) are out-of-this-world. Encouraged by how wonderful fresh chutney tastes, how little effort it takes, and how versatile it can be, I ventured into new ingredients and combinations. Soon, I was using chutney in the most unexpected ways.
Re-reading that first paragraph makes me smile. It almost sounds as if I’m describing my spiral from a gateway drug to addiction. Of course that’s not true; this delightful condiment may be hard to resist, but it’s hardly illicit or problematic. So don’t worry – I won’t lead you down a garden path to doom.
In any event, you can tell why, when our host, Liz, chose apples for this month’s Progressive Eats theme, my thoughts turned to chutney.
The consistency of chutney can be as thick as jam or slightly looser, like homemade cranberry sauce. It need not be incredibly spicy, but it shouldn’t be sweet.
What is Chutney?
My favorite chutneys use a variety of ingredients to provide a flavor best described as complex – aromatic and a bit sweet, with a spicy edge. The spices should meld together so that you probably can’t discern what each one adds, but you can definitely tell that there are several in the mix.
This apple and caramelized onion chutney combines elements of a traditional chutney with two of my favorite ingredients not typically found in chutney: slowly caramelized onions and spicy Dijon mustard.
The inspiration for it was a mango chutney from Epicurious, reprinted from a book on small batch preserving by two Canadian home economists. Although the authors of that recipe sound less like Southeast Asian food experts than home ec teachers from a Simpsons’ episode, they created a nice sweet-and-spicy combination that I tried to replicate with different ingredients.
Tart apples and slowly caramelized onions are a match made in heaven. Add mustard and the spicy notes from curry and you’ve got a condiment that is irresistible in my book. I like this chutney with brie cheese on bread, or with poached or simply sautéed chicken or fish.
What is Curry Powder?
Curry powder is not a single spice, but a combination of many – and which spices are contained in any particular curry and how hot the curry makes your food make all the difference in the taste of the dish. I used a half-and-half combination of Sharwood’s mild and hot curry powders in this chutney. That particular brand contains many spices in both the mild and hot versions: coriander, turmeric fenugreek, cumin, mustard powder, red pepper, salt, cayenne, garlic, cinnamon, clove and ginger as well as onion and fennel.
Some day I’ll make my own curry powder, but in the meantime, this serves quite well. Test your curry powder by sprinkling a bit in plain yogurt and tasting it. If it’s not hot enough for you, add a bit of cayenne or chile flakes.
How to Make Apple and Carmelized Onion Chutney
The process of making this apple and caramelized onion chutney is simple.
First you caramelize the onions.
When they are done, toss the onions in a large pot and add chopped apples, sugar and apple cider vinegar.
Then mix them up all those ingredients and bring them to a boil.
Let them simmer.
And just before the chutney finishes cooking, add the spices and lemon juice.
To see how easy this recipe is to make, check out the video:
Apple and Caramelized Onion Chutney
Ingredients
- 1 pound onions quartered and thinly sliced, 2-3 medium
- 2 tablespoons oil or butter or a combination
- 1 pound tart apples such as Granny Smiths (2-3 medium), peeled, cored, and cut into small pieces
- 1 cup granulated sugar
- 1/3 cup + 2 tablespoons apple cider vinegar
- 2 tablespoons grated or finely minced fresh ginger
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon Dijon mustard
Instructions
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Caramelize the onions in the fat (oil, butter or combination). Deglaze the pan with 2 tablespoons of the cider vinegar and pour the onions and the deglazing liquid into a large, heavy enamel or stainless steel pot.
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Add the apples, sugar, ginger, and the rest of the cider vinegar. Mix all the ingredients and bring them to a rolling boil over high heat. Lower the heat and simmer the mixture, uncovered for 20 minutes, stirring every few minutes.
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Add the lemon juice, curry powder, alt, cinnamon and Dijon mustard. Raise the heat slightly and continue cooking at a high simmer for another 5 minutes.
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Let the mixture cool before putting in an airtight container. The mixture should be kept refrigerated and is best eaten cold. Will last for weeks (or longer) refrigerated.
Recipe Notes
The apple and onion pieces will not generally get smaller during cooking, though the apples do soften and a few may break up as you stir the chutney. If you prefer your chutney smooth, chop the apple and onion into smaller pieces. Do not use a cast iron pot (except one that is enamel-coated) after you mix in the vinegar. Cast iron does not react well to acidic ingredients.
The preparation time does not include time for chilling the chutney. It should chill down in the refrigerator after 1-2 hours if you use a wide, low container.
Apple Recipes
Savory Dishes:
- Apple and Pecan Stuffed Pork Chops from Never Enough Thyme
- Apple-Cheese Spread from All Roads Lead to the Kitchen
- Apple Chutney from Mother Would Know
- Savory Apple Cheddar Bread Pudding from Stetted
- Tsunth Monji – Green Apple Fritters from Spiceroots
Sweet Dishes:
- Apple Butter Coffee Cake from Pastry Chef Online
- Hot Buttered Rum Apple Pie with Cheddar Crust from The Wimpy Vegetarian
- Apple Streusel Cake with Yogurt Cream (Gluten-Free) from Jeanette’s Healthy Living
- Homemade Pink Applesauce (Gluten-Free) from The Heritage Cook
- Hubba Hubba Apple Cake from The Food Hunter’s Guide to Cuisine
- Maple Glazed Apple Tart from That Skinny Chick Can Bake
- Maple Roasted Apple Butter with Bourbon from Creative Culinary
Progressive Eats is our virtual version of a Progressive Dinner Party. As I’ve already mentioned, this month’s theme is a Kebab Fest. We are hosted by Liz Berg who blogs at That Skinny Chick Can Bake. We hope you’ll join us and make something unique and delicious inspired by our kebab theme.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, the host for the month choses a theme. Then members take the theme and run with it, sharing recipes suitable for a delicious meal or party. You can hop from blog to blog to check them out.
We have a core group of 12 bloggers. To see our upcoming themes, please check out the schedule at Creative Culinary or contact Barb for more information.
Jenni says
Thank you so much for not leading us to our doom, Laura! lol I love chutney, too! Love your addition of mustard and caramelized onions–the flavor must be so deep and wonderful!
Liz says
Your apple chutney looks terrific, Laura! Love that you added the caramelized onions and mustard—so yummy!
Jeanette | Jeanette's Healthy Living says
That chutney looks absolutely divine – I bet it’s super versatile too!
Laura says
Thanks Jeanette. I’m going to use it on the turkey sandwiches after Thanksgiving – if there is any left at that point. Of course, I could just make another batch as part of the Thanksgiving preparations:)
Ansh says
This chutney has a remarkable balance of flavors! I would use this on almost anything! Your new site looks fabulous!
Laura says
Ansh, Many thanks – especially glad that you like the new site design. I’m a chutney newbie, but as Susan Pridmore said, going to make up for lost time.
Kristina says
I *did* grow up with chutney, my Hawaiian grandfather made it all the time, and mailed it to us. this recipe sounds SO flavorful!
Lucy says
I’m obsessed with apple chutney! The curry and Dijon mustard in this version sound delicious. Can’t wait to try it!
Jessica says
First of all, I love the new design! Looks great! This apple chutney looks perfect for fall. Thanks for sharing the recipe…
Laura says
Jessica, Many thanks for stopping by and for the compliment on the site. Hope you’ll try the chutney.
susan / the wimpy vegetarian says
I love chutneys and didn’t grow up with them either. So now I make up for lost time 🙂 I just love all the flavors in this chutney and pinning it to make sure I make it this fall!!! LOVE!
Laura says
Susan, Hope you do try it – and let me know what you think. I’m with you on making up for lost time in the chutney department:)
Megan says
I love a good chutney. I can see so many wonderful uses for this recipe!
Laura says
Megan, Thanks for stopping by. This chutney is great as a condiment in dinner courses and on sandwiches. I can’t wait to try it out after Thanksgiving on the leftover turkey sandwiches.
Jane, The Heritage Cook says
This will definitely be making an appearance on my table soon – and there might just be a few jars sprinkled around the neighborhood! 🙂
Laura says
Jane, I do hope you make a batch – and sharing would make you very popular in your neighborhood.
Ansh says
Chutney is something I can’t do without and always try out anything new. So this one is going to be tried soon. Fabulous recipe.
Laura says
Ansh, I do hope you’ll let me know what you think of it when you try it. Someday, I hope to cook together (In the same kitchen and not just virtually) with you and Barb, it always looks like you’re having such fun.
Heather | All Roads Lead to the Kitchen says
This does sound irresistible, I’m dreaming of it with some nice grilled fish. I just love all of the divverent flavor notes in a good chutney.
Laura says
Heather, Oooh, that does sound good. As a matter of fact, I’ll have to put fish on the shopping list, now that I have the chutney in the fridge.
Lana | Never Enough Thyme says
Believe it or not, I did grow up with chutneys. They’re very popular in the coastal south and came into our cuisine through the 1800’s shipping trade with the “Far East.” This one sounds invitingly delicious – love the bit of Dijon mustard included!
Laura says
Lana, I never knew of chutney’s popularity in the coastal south, though I guess I shouldn’t be surprised. Glad you like this version.
Jeanette | Jeanette's Healthy Living says
I love the idea of apple chutney – perfect for Fall!
Laura says
Jeannette – Thanks. It is such a perfect fall chutney – great condiment for lots of different meals, not just Indian food.
Ashley @ Big Flavors from a Tiny Kitchen says
I love chutney!! The combination of apples and onions here looks incredible!
Laura says
Thanks Ashley – we just had some of this chutney the other night with cold sliced turkey breast and salad. It’s one of our favorite condiments.
PB says
Hi – I want to make this but am confused by the amount of apple cider vinegar.
Is it 1/3 cup + 2 tbs?
Do you add the 1/3 cup when you add the apples etc?
Laura says
PB, I am so sorry. I switched recipe plug-ins and the description got messed up – I just fixed it. You add 2 tablespoons of the apple cider vinegar to the pan after the onions are finished cooking, just to deglaze the pan. You add the rest of the vinegar after that, along with the apples, etc. Hope you enjoy the chutney.
Jolanta says
Do you mean 1/3 of a cup.
Laura says
Jolanta, I assume you’re referring to the apple cider vinegar. It should be 1/3 cup + 2 tablespoons. The recipe plug-in that I use made that look wonky – thanks for pointing it out. I fixed it now, so hopefully it is clearer.
geet says
great recipe thanks for sharing this. will certainly try it out.
Laura says
Thanks Geet – hope you enjoy the chutney.
Ross says
Great recipe, thanks for sharing. I roasted the apples at the same time as I was roasting the onions, then put them together for the final cooking. That really made a difference, with Carmelites apples. Needed less sugar .
Laura says
Thanks Ross. Glad you liked it. And I love your suggestion about roasting/caramelizing the apples. I’ll have to try it.
Mary says
I made this to go with a smoked pork loin. It was a really yummy chutney, and I loved the tang of the ginger. I will be making this one again.
Laura says
Mary, Wonderful. Glad you liked it.
Katy says
Love this recipe but I would like to know if it is safe for water bath canning. Thank you very much
Laura says
Katy, Glad you liked the chutney. I didn’t know, so I asked my expert friend Stacey, who has an PMH and teaches food safety. She says it is NOT safe to water bath can this because need a high acid/low ph level to safely can, which this doesn’t have. http://www.staceyviera.com/
Lola says
This chutney looks divine! Our family eats chutney with a Canadian tourtière. I typically serve pineapple chutney with it but this recipe would go great with the pork in the tourtière! Thanks for sharing!
Laura says
Lola, So glad you stopped by. I’d love to have your tourtiere, and I’ll bet this chutney would go fabulously with it.
Kirsten Mugford says
I was looking for a different sort of chutney than plain apple, so will try this. However I usually store my chutneys for at least 3 months before I serve it, and I keep my preserves in a cupboard, not the fridge.
What do you say to that?
Laura says
Please do try the chutney – my family and friends think it is delicious. Sure you can store preserves in the cupboard, but I didn’t go to the trouble of properly sterilizing and sealing the jars for preserving it that way. You must follow good food safety preserving practices or else store it refrigerated as I did:)
Sue says
I made this last night and it’s delish! My only change/addition was that 1/3 cup of vinegar was nowhere near enough for this recipe. I added another full cup so that I could cook it for the 20 minutes. Other chutney recipes I’ve used have had much more liquid. I will make this again (for sure!) but will use 1 additional cup of vinegar. Thanks for the tasty recipe!
Laura says
Sue, Glad you liked the chutney. And I can well understand adding more vinegar even though I don’t. Chutneys do vary in their liquid – some being quite solid and others with a more liquid consistency. I like mine on the solid side.
Sheila says
I had never had chutney before, but I was trying to recreate a ploughman’s lunch, a la Paul Hollywood. So I shopped all around town for chutney–nada. “Ok,” I thought, “I can do this. ” So I read lots of recipes and picked yours. And it turns out that what my life was missing all these years was caramelized onion and apple chutney! Holy moly, it is delicious! I want to eat it on everything! So thank you.
Sincerely,
Chutney Convert
Laura says
Sheila, So delighted you enjoy the chutney. It’s one of my favorite condiments – when I make it, the chutney doesn’t last long in this house. Hope you’ll stop by again.
Louise Guérin says
Can I preserve that chutney in sterilization of jars and immerse in boiling water for ? Minutes?
Laura says
Louise, I’ve never preserved the chutney that way. I make it as indicated and refrigerate it in a clean canning jar but without setting it in boiling water. It last refrigerated for several weeks at least.
Laura says
Louise, I’m no canning expert. If you plan to can it, please consult a book or online expert, or check with your local university extension service.
Hope says
Hi, this sounds AMAZING!! Have you ever tried to preserve it? (Can it) Being that it has apple cider vinegar and lemon juice I’m curious as to what the acidity level is. Excited to make it. Maybe I’ll figure it out. Would be awesome to make quite a bit and then have it ready to for future dishes.
Laura says
Hope, I have not tried to preserve it. I suppose that you could, but I’m not an expert in preserving. If I were you, I would check with a university extension service for directions on how best to do that. Hope you made and enjoyed the chutney, it’s a favorite of ours.
Victoria Urbich says
Is this suitable for canning?
Laura says
Victoria, I’ve never tried canning it and don’t know if it is suitable for canning. Probably best to consult with a canning expert – in terms of foodbloggers you could try Cathy Barrow https://www.cathybarrow.com/ (Mrs. Wheelbarrow’s Practical Pantry is her book on canning), Domenica Marchetti https://www.domenicacooks.com/ (who wrote Preserving Italy) or Marisa McClellan who writes on preserving for a number of sites and runs https://foodinjars.com/. Byh the way, Marisa has a recipe on her site for peach chutney that seems similar to the apple and caramelized onion chutney and makes me think that her directions for canning in that recipe would work for this one too – but check with her. https://foodinjars.com/recipe/indiana-peach-chutney/. Another good source for canning and preserving questions is a universithy extension service from one of the land grant universities such as the University of Wisconsin (my alma mater.) https://fyi.extension.wisc.edu/safefood/category/canning-general/ And do let me know what you find out if you check in with any experts. Cheers, Laura
Tom Lawrenson says
It’s the first time I’ve ever made chutney and it turned out fabulous!!! I’ll be making this again 🙂
Tom Lawrenson says
PS Sorry I forgot your well-earned rating 😀
Laura says
Many thanks 🙂
Laura says
Tom, So glad you enjoyed it! Best regards, Laura
Shannon says
Hello,
Can you tell me how long this chutney lasts in the fridge please? I’m excited to try it, but need to know a time line to tell my friends I give it to.
Thank you
Laura says
Shannon, I don’t know the exact length of time, but I have kept mine for over a month and it’s still fine.
ramesh says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Laura says
Ramesh – glad you enjoyed it.
Eileen says
Hi, any recommendations on what type of onion to use? I am thinking Vidalia, but let me know if another type is better.
Laura says
I use ordinary yellow onions.Vidalia would be fine, but I think they need a bit longer to cook and contain a bit more moisture.
Michele says
So pleased I found this recipe. It is the second time I make it now and all my friends to whom I gave it want more. I have it in sandwich or cracker and cheese. This time I doubled the quantities and grated the apples instead of finely chopping them. It is exquisite.
Laura says
Michele, Wonderful! And grated apples are an excellent way to preserve the flavor without having to do all that chopping. Have you tried it on a turkey sandwich – yum!!!!
Jennifer says
Loving this chutney! Now I plan to make as Christmas gifts 🙂
At first I thought the liquid seemed too little for the simmering part but it went well. I wonder about reducing the sugar though. Just seems so much. Any thoughts on that besides the other idea mentioned of roasting the apples?
Thank you! So glad I found this gem. Will have to explore other recipes here 🙂
Laura says
Jennifer, so glad you’re enjoying the chutney. If you let me know what types of recipes you enjoy, I’d be glad to point you to a few that might work for you.
Tara White says
How many 8 oz jars does this make?
Laura says
Tara,
I have never measured the amount in terms of 8 oz jars. I suspect that it makes 2-3 jars of that size. Hope that helps.
PipK says
Please can we get away from cups and use proper measurements. So old fashioned and unreliable
Laura says
I’ve been trying to go back and add metric and ounce/pound equivalents. I agree with you that cups/volume are not as good as weight-based measures.