Apple Chutney


Beside being very tasty, apple chutney is also a preserve that tastes good with almost anything. In our house we eat it with everything from rice, dals and curries to different sandwiches and wraps. It also tastes great with more classical Swedish food that you would normally serve with lingonberry jam or jelly (yes, in Sweden we eat jam and jelly with our main meal). Apple chutney is one of the few preserves that I like to stockpile in my pantry. I would say that it is my most frequently eaten and homemade preserve ever. The fact that there are many apple plantations in the area where we live doesn’t exactly make it less appealing. I love to work with local produce and apple happen to be one of my favorites among all fruits and vegetables.

Apple Chutney


  • 1.5 kg apple
  • 2 small onions
  • 2 tsp mustard seeds
  • 2 tbsp chili flakes
  • 1-2 cinnamon sticks
  • 3 dl / 1.3 cup sugar
  • 1.5 tsp salt
  • 1 dl / 0.4 cup white wine vinegar
  • 3 dl / 1.3 cup water
  • 2 tbsp vegetable oil


  1. Chop the onion and dice the apple.
  2. Heat the oil in a sauce pan and add the mustard seeds. As soon as they start popping you add the onion and chili flakes. Fry the onion until soft and golden then add the rest of the ingredients.
  3. Let it all simmer, until the apples are soft, for about 30 minutes. Add more water if needed. For a more squashy texture, use a potato masher.
  4. Divide the chutney into clean jars and keep chilled. If you want to store your chutney at room temperature and for a longer period of time you may process your jars in a hot water bath.
  5. Use a large saucepan and place a kitchen towel in the bottom of the pan. Fill with water and add the jars when the water is boiling. Make sure the jars are covered with water by a few centimeters. Process for 10 minutes if you use small to medium jars or 15 minutes if you use large jars. Remove the pan from the heat but leave the jars in the water to settle for 5 minutes before you lift them out. When processed the chutney will stay fine for up to a year, if not more.

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