Apple Ginger Chutney Recipe

Apple Ginger Chutney is sweet, sour, savory and tangy. It is a simple and easy preparation but it will brighten up any meal with it’s flavor explosion.

Sweet and tangy apples are paired with bits and pieces of ginger to make an unusual but delicious combination. This chutney stays great for longer duration if you refrigerate it.

We are a apple loving family and that includes fruits and electronics 😉 .. I always have a beautiful wicker basket filled with seasonal fruits near our dining table. I often tend to grab a fruit to munch on as a snack which I really like.

Healthier snack and one daily serving is taken care of that way. I have noticed that when you see something right in front of you , it’s easier to reach and grab that whether it’s a fruit or chips. So you make a choice !!

So getting back to making this Apple Ginger Chutney. This chutney can be used for multiple courses. You can use it as flavor-packed condiment alongside a curry.

I love making some simple sandwich by smearing the chutney on the toast and some veggies in between. I often serve it on a cheese board as an appetizer dip.

A simplest way to spice things up 😉 This Apple Ginger Chutney is delicious and off beat recipe that you will love making over and over again. You can even use it as a marinade.

It’s very easy to prepare and a wonderful balance of sweet, spicy and tangy ingredients.
Golden chunks of sweet apples are a wonderful part of this tangy chutney. Adding bits of ginger pieces gives it a nice tickling surprise to the taste buds.

We enjoy this and many other apple delicacies especially during Autumn and winter season. It also is a great way to use all those apple picking harvest for all year-round. This recipe is good way to use leftover apples.

A little sweet, spicy and sour action will surely be tantalizing the taste buds !

One important note about making any type of chutney or preserve is to make sure to use only nonreactive cookware when preparing it. So do not use copper, iron and brass pots or spoons while cooking it.

Here’s the recipe to make the chutney: We have included directions to make this chutney both on stove top and InstantPot.

Ingredients:

• 4 red apples
• 1/3 cup sweetener of your choice (brown sugar, maple syrup or agave nectar)
• 2 tablespoons lemon Juice
• 1 tablespoon Oil
• 1 inch ginger
• ¼ spoon mustard seeds
• ¼ spoon cumin seeds
• 1/2 teaspoon red chili powder – adjust per taste
• 1/2 teaspoon Himalayan pink salt to taste

Instant Pot Directions:

Turn ON the Instant Pot on Sauté . Once it feels warm, add oil. Add mustard seeds and cumin seeds. Add ginger and stir well.

Add apples and 1/3 cup of water. Cancel Sauté. Close the lid , vent sealed. Set Manual or Pressure Cook for 2 minute.

Once it cooks and beeps when done, let the pressure release naturally (NPR) for 10 minutes. After that you can release leftover pressure by moving the seal to Vent.

Open the lid, turn on SAUTE (High). Add the sweetener and mix well. Add red chili powder, roasted cumin powder, salt and remaining 1 tablespoon lemon juice and mix well. ( Add more lemon juice if you want more tangy taste )

Keep stirring every 2-3 minutes or so. The chutney is done when it has reduced down to a jam-like consistency. Cancel the Sauté.

Let it cool down to room temperature and then serve.

Keep the Apple Ginger chutney refrigerated. It should be good for couple of weeks! In the freezer, I keep it up to 3 months.


I can’t say enough good things about this Apple Ginger Chutney!! There are so many scrumptious flavors and delicious textures going on, I even dare to say that it’s my favorite chutney of all time!!!

Are you looking for a few more healthy and flavorful options for your dinner roundups? I recommend checking out some of my other favorite recipes

Thai Zucchini Noodles With Peanut Sauce

Tex Mex Quinoa Salad

Italian Style Zoodles

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Chutney Apple Ginger

Apple Ginger Chutney is very easy to prepare and a wonderful balance of sweet, spicy and tangy ingredients.

Course Side Dish

Cuisine American

Keyword Apple, Chutney, Fall Recipes, Ginger

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Author Pranjali @ ProfusionCurry

Ingredients

• 4 red apples
• 1/3 cup sweetener of your choice (brown sugar, maple syrup or agave nectar) skip for wfpb
• 2 tablespoons lemon Juice
• 1 tablespoons Oil skip for wfpb
• 1 inch ginger root
• ¼ spoon mustard seeds
• ¼ spoon cumin seeds
• 1/2 teaspoon red chili powder adjust per taste
• 1/2 teaspoon Himalayan pink salt to taste

Instructions

1. Peel and chop the apples and add 1 tablespoon lemon juice to it. So that they don't turn brown or change color. Finely chop ginger.

Stove top Directions :

1. Heat oil in a non-stick pan, add mustard seeds. Once they splutter, add cumin seeds. Add ginger and sauté for a minute.
2. Add apples and mix well. Sauté for 1-2 minutes and cook semi covered for 10-12 minutes or till the apples become soft.

3. Add the sweetener and mix well. Sauté on low flame for 2-3 minutes. Add red chili powder, roasted cumin powder and salt and mix well. Turn the heat off.

4. Add remaining 1 tablespoon lemon juice. Add more if you want more tangy taste. Your irresistible yummy chutney is ready. Let it cool completely and store in airtight container in refrigerator.

Instant Pot Directions:

1. Turn ON the Instant Pot on Sauté . Once it feels warm, add oil. Add mustard seeds and cumin seeds. Add ginger and stir well. Add apples and 1/3 cup of water. Cancel Sauté. Close the lid , vent sealed. Set Manual or Pressure Cook for 2 minute. Once it cooks and beeps when done, let the pressure release naturally (NPR) for 10 minutes. After that you can release leftover pressure by moving the seal to Vent.

2. Open the lid, turn on SAUTE (High). Add the sweetener and mix well. Add red chili powder, roasted cumin powder, salt and remaining 1 tablespoon lemon juice and mix well. ( Add more lemon juice if you want more tangy taste )

3. Keep stirring every 2-3 minutes or so. The chutney is done when it has reduced down to a jam-like consistency. Cancel the Sauté. Let it cool down to room temperature and then serve. Keep the Apple Ginger chutney refrigerated. It should be good for couple of weeks! In the freezer, I keep it up to 3 months.

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