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Chutney Apple Ginger

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


  • 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


  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.