Apple Chutney

Looking for a chutney that’s sweet, tangy, and full of spice? This homemade apple chutney with pears, ginger, and warm spices is a true flavor booster. The mix of apple, pear, raisins, and ginger syrup brings a rich sweetness, while apple cider vinegar and mustard seeds add a refreshing bite. Star anise, cinnamon, and anise seeds make it wonderfully aromatic. It’s perfect with a cheese board, roasted meats, or even as a surprising topping for a burger or curry. Plus, this chutney keeps for months - ideal for making ahead!

Course condiment

Cuisine International

Keyword apples, pears

Prep Time 15

Cook Time 45

Total Time 1

Servings jars

Calories 621

Author Simone

Ingredients

400 gram Elstar apples
400 gram Conference pears
200 gr sugar
1 tbsp cinnamon
200 ml apple vinegar
1 tbsp mustard seeds
10 cm ginger grated
1 tsp anis seeds
3 pcs star anis whole
50 gram raisins
100 ml ginger syrup optional

Metric - Us customary

Instructions

Peel and core the apples and pears and cut into chunks. Mix with the sugar and the cinnamon.
400 gram Elstar apples, 400 gram Conference pears, 200 gr sugar, 1 tbsp cinnamon
Heat a large pot with a thick bottom and add a little oil. Add all the ingredients and bring to the boil.
200 ml apple vinegar, 1 tbsp mustard seeds, 10 cm ginger, 1 tsp anis seeds, 3 pcs star anis, 50 gram raisins, 100 ml ginger syrup
Turn the heat down and let the apple chutney simmer for about 40 minutes or until all the fruit is soft and will fall apart when poked.
You can keep the apple pieces as it is or you can briefly mash them to break down more with a potato masher.
Divide the mixture across sterilized jars and close them tightly.

Notes

The nutritional value mentioned is per jar. Obviously you will not eat a whole jar.

Storage: if properly sterilized you can store the apple chutney in a dark place for up to a year. If not keep in the fridge and eat within 1-2 weeks.

Nutrition