This apple jalapeño chutney is tangy, spicy, sweet, and savory. It’s easy to make and a fantastic way to use some of those fresh fall apples! It’s great as an accompaniment to pork or chicken, delicious on a cracker with cheese, or even for dessert with a little ice cream.
One of the many things I love about fall is that it’s apple season. Our awesome neighbors gave us a huge bag full of beautiful apples, so of course I had to make some fun apple treats! So I got creative in the kitchen and came up with this delicious apple jalapeño chutney recipe.
What is Chutney?
Chutney is that condiment that falls somewhere between a jam and a relish. Chutney originated in India and made its way around the world to become a popular accompaniment to many dishes. It can be sweet or savory and is generally made with fruits or vegetables, vinegar, sugar, spices and/or herbs.
Ingredients & Substitutions
- Apples: I used Granny Smith apples which are tart and balance out the sweetness from the sugar. You can experiment with different kinds of apples and use whatever is available to you.
- Yellow onion: Use sweet onion or white onion if you don’t have yellow.
- Apple cider vinegar: Adds another layer of apple flavor, but other vinegars like rice vinegar or white wine vinegar would work.
- Brown sugar: I used light brown sugar in this recipe, but you can use dark brown sugar, honey or maple syrup.
- Jalapeño: Sometimes I devein and deseed the jalapeño (depending on who will be eating the chutney) and other time I just deseed it. You can make it as spicy or mild as you prefer by removing the veins and seeds or leaving them in. If you want it spicy, leave the veins and seeds. If you want it mild, remove all the veins and seeds.
- Cinnamon: Just a bit adds some warm spiciness to the chutney.
- Water: Depending on how juicy your apples are, you may need to add some water. I ended up adding 1 cup of water, but you may need more or less than that.
- Butter: For sautéing the onions.
- Salt: To enhance the flavors.
How to Make Apple Jalapeño Chutney
- Melt the butter in a medium saucepan or Dutch oven over medium-high heat.
- Add the onion and cook until soft and light golden brown, about 5-8 minutes.
- Add the cinnamon and salt to the onions and cook until fragrant, about 1 minute.
- Add the apples, jalapeños, vinegar, brown sugar and 1/2 cup of water to the pot and bring to a boil.
- Reduce heat to low and simmer for 30-40 minutes, stirring occasionally. (I ended up adding 1/4 cup more water about halfway through the cooking process, and then the remaining 1/4 cup of water about 3/4 of the way through. You may not need to do this depending on how much water your apples release on their own.)
- Let cool to room temperature. Serve at room temperature or chilled. Either way it’s delicious!
What Can I Eat Apple Jalapeño Chutney With
- Pairs well with meats like pork or chicken, especially my Danish breaded pork patties!
- On a cracker with a slice of cheese.
- At breakfast on waffles, pancakes or oatmeal, or my Swedish rice porridge recipe.
- With my fläskpannkaka (Swedish oven-baked bacon pancake).
- It’s great as a snack or dessert. It’s so good with dark chocolate or some vanilla ice cream!
How Long Does Apple Jalapeño Chutney Last
Apple jalapeño chutney will last about 5-7 days in the refrigerator when stored in a sealed refrigerator storage container. You can also freeze the chutney. Just put it in a freezer safe container or storage bag and it will last in the freezer for 3-6 months.
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Apple Jalapeño Chutney
Ingredients
- 1 Tbsp butter, unsalted
- 1/2 cup onion, diced
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 3 cups apples (about 1 lb), chopped into 1/2" pieces
- 1 jalapeño, seeded and sliced
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 cup water
Instructions
- In a medium saucepan or Dutch oven, melt butter over medium-high heat.
- Add onion and cook until soft and light golden brown, about 5-8 minutes.
- Add the cinnamon and salt to the onions and cook until fragrant, about 1 minute.
- Add apples, jalapeños, vinegar, brown sugar and 1/2 cup of water to the pot and bring to a boil.
- Once boiling, reduce heat to low and simmer for 30-40 minutes, or until most of the liquid has evaporated, stirring often. You may need to add more water during the cooking process depending on how quickly the water is released and evaporated. (See notes)
- Let cool to room temperature. Serve at room temperature or chilled.
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