Apple chutney with ginger and cinnamon

5 from 9 votes

Apple chutney with ginger and cinnamon

Use this warming chutney as a dip with vegetable samosas or as a topping on a holiday roast. Slide it on top of seitan sausages. Or serve it with your favorite curry.

So many delicious options!

Makes 1 cup of apple chutney.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Indian, Vegan

Keyword: fall recipe, relish, sauce

Servings: people

Calories: 82kcal

Author: Cadry Nelson

Ingredients

1 teaspoon avocado oil or your preferred oil
½ cup yellow onions chopped
¼ teaspoon finely grated ginger I use a Microplane zester
¼ teaspoon curry powder
⅛ teaspoon cinnamon
3 cups peeled and chopped apples Chopped small* (Discard apple cores)
½ teaspoon apple cider vinegar
2 teaspoons agave syrup or maple syrup
¼ teaspoon salt

Instructions

Bring pot to a medium heat with oil.
Add onions and saute until softened and fragrant (a few minutes). Add freshly zested ginger, and stir to combine. Then stir in curry powder and cinnamon, and let them toast for 30 seconds to a minute.
Add peeled & chopped apples, apple cider vinegar, agave syrup, and salt to pot.
Turn heat to low. Stir and cover for 12 to 15 minutes, until the apples have softened and are starting to break down a little.
Some apples are juicier than others. If there is excess liquid, take the lid off of the pot and allow the apple chutney to cook for a couple of minutes more.
Remove from heat & serve right away. Or put the apple chutney in a covered container and move to the refrigerator.

Video

Notes

*If you prefer a chunkier chutney, chop the apples into medium pieces instead. However, you'll need to cook it for approximately 25 minutes instead.

Apples vary in sweetness. If yours are on the tart side or if you simply prefer a sweeter sauce, add more agave syrup or maple syrup.

Store apple chutney in an airtight container in the refrigerator. It will keep for about a week.

Nutrition