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apple and caramelized chutney on bread with brie cheese

Apple and Caramelized Onion Chutney

A sweet-and-spicy condiment that is a beautiful addition to any Indian dinner, or as an appetizer, served with cheese or without, on bread or crackers. Also delicious on potato latkes.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 servings

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

  1. 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.
  2. 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.
    Apple and caramelized onion chutney | Mother Would Know
  3. 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.
    Adding condiments to the chutney | Mother Would Know
  4. 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.