Home Recipes Condiments Savory Apple Chutney

Savory Apple Chutney

Few things are easier to craft than a quick chutney. This is the first time I’ve used fennel seeds in a chutney, and for some reason I was skeptical. How very wrong I was. I’ll be back for more.


  • 4 medium to large cooking apples, peeled, cored & cut into cubes
  • 1 1/2 teaspoon cumin seeds
  • 1 1/2 teaspoon fennel seeds
  • 1 1/2 teaspoon mustard seeds
  • 2 tbsp vegetable oil
  • 2 shallots, diced finely
  • 2 inches ginger, peeled and grated (2 teaspoons of ginger powder works remarkably well)
  • 1/2 cup brown sugar
  • 1/4 cup malt vinegar
  • Pinch of salt


1Heat the oil at medium in a small, preferably thick-bottomed saucepan. Add the cumin, fennel, and mustard.

2When the mustard begins popping, add the onion, mixing to coat, and sauté for 3 to 5 minutes.
3Add the ginger, and cook an additional minute. Add the apples, sugar, vinegar, and salt. Simmer till everything in the pot informs everything else in the pot.

3Alternates: Skip the frying and the oil and toss everything else in the pot at once. And while shallots rock, if all you’ve got are plain old onions, they’ll work fine.


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