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Indian Apple Chutney Recipe

Makes 3 pints


  • 1 lb cooking apples
  • 1 lb onion, chopped
  • 2 garlic cloves, crushed
  • 3/4 cup golden raisins
  • 2 tsp salt
  • 1 1/2 cup sugar
  • 2 1/2 cup malt vinegar
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp ground ginger
  • 1 tsp mustard seeds
  • 1/4 tsp dry mustard
  • 1 tbsp tomato paste


1. Peel, core and coarsely chop apples.
2. Put apples, onions, garlic and raisins into a saucepan.
3. Add salt, sugar, vinegar and spices and mix well.
4. Heat gently, stirring to dissolve sugar.
5. Bring to a boil and simmer 30 minutes, stirring occasionally.
6. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently.
7. Meanwhile, wash 3 pint jars in hot soapy water; rinse.
8. Keep hot until needed.
9. Prepare lids as manufacturer directs.
10. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace.
11. Release trapped air.
12. Wipe rim of jar with a clean damp cloth.
13. Attach lid and place in canner.
14. Fill and close remaining jars.
15. Process 10 minutes in a boiling-water bath.
16. This chutney improves if stored at least 3 weeks before serving. Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to curries or with crusty bread and cheese.


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Main Ingredient:Fruit / Apple
Cuisine:Asian / Indian
Preparation Method:Baking
Dish:Spreads and Sauces / Chutney

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