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Apple Onion Chutney Recipe

Roast pork was the main dish this year at the Addison Christmas day lunch so I volunteered to make a chutney to accompany that. Not just any chutney but apple onion chutney!  I formulated this recipe based on several that I found on the web. No one recipe really spoke to me so I analyzed a few and deduced what you see below.

Apple and Onion Chutney Recipe


  • Ingredients can be used as a guideline, feel free to substitute
  • Great accompaniment for roast pork or chicken
  • Can be made up to a few days in advance
Yield: 2 cups

Apple Onion Chutney Recipe

An easy apple onion chutney recipe with tasty spices including fresh ginger, cinnamon, nutmeg and allspice.


1 tablespoon light olive oil
4 granny smith apples, peeled and cut into 1/2 inch cubes
1 small onion, sliced
1 inch fresh ginger root, peeled and minced finely
1/4 cup white wine vinegar
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 teaspoon ground nutmeg


  1. In a saucepan over medium hight heat, sweat the onion in olive oil for 3-5 minutes.
  2. Add in rest of ingredients and stir very well. Bring to a boil and then reduce to a simmer.  Ingredients might appear a little dry at first but as the apple cooks it will throw water and become “saucy.”
  3. Reduce the heat to medium and cook covered for 30 minutes, stirring often to help break up the apples.
  4. For best results, chill overnight and serve cool to room temperature.

Prep:20 min

Cook:45 min

Total:1 hour 5 min

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