Indian Apple Chutney

If you’ve had Indian food, then you’ve had chutney (sometimes served with raita) and there are many of them. Ranging from mint to tamarind, tomato and some are even spicy. I’ve taken inspiration from the fall apple season and let me tell you, this combination of Indian spices are so good with the sweet apples!

Smooth or chunky apple chutney

You can make the sauce as smooth or as chunky as you like. This will depend on how long you cook it.

Mild or spicy apple chutney

This is not a spicy chutney, but you can make it as spicy as you like by adding red chili flakes for just the right amount of desired heat.

How do you serve Indian apple chutney?

It really does pair well with most savory Indian dishes and my favorite is my Tandoori Chicken and everyones favorite, Chicken Tikka Masala. Another option is to spread it on Homemade Naan Bread, or even serve it alongside Indian Spice Rubbed Chicken Thighs.

More Indian Recipes:

Sweet Potato Samosas Northern India Chicken Korma Vegetable Indian Curry Quick and Easy Chicken Madras Indian Dal

How long does this chutney keep?

With addition of vinegar acting as a preservative, you can keep the chutney in a sealed container, refrigerated for months.

Canning/preserving Indian chutney

Per the USDA, jars do not need to be sterilized prior to using a water canning bath if being boiled for 10 minutes or longer, which applies in this case. This canning method is for a simple water bath. Make sure you are using proper canning jars (the ones in my pictures are just for the photos and not for canning/preserving). Place a round wire rack in the bottom of a deep pan (or canning pot). You must elevate the jars off the bottom of the pan to prevent them from breaking. Fill the pan with water (it should cover the jars by 1 to 2 inches). Bring the water to a boil, use tongs to carefully add the jars, cover with a lid and boil for 10 minutes. Remove the jars carefully.