Apple And Caramelized Onion Chutney Recipe

I finally nailed an Apple Onion Chutney that’s dangerously spreadable and makes plain cheese feel like a full-on celebration.

I’m obsessed with this Apple Onion Chutney. I love how sharp apple cider vinegar and sweet large onions crash into each other and refuse to behave.

It’s sticky, tangy, and somehow way more interesting than jam. I spoon it on cheese, I steal bites straight from the jar at midnight.

And yes, it’s basically Onion Chutney too, but with more attitude and actual fruitiness. Not delicate.

Not polite. It gets loud in your mouth, and you want that.

If you like savory apple recipes that punch back, this one will haunt your snack life. I won’t apologize for loving it.

Ingredients

• Cooking apples: tart sweetness and soft chunks, it’ll make the chutney real cozy.
• Large onions: caramelised sweetness and silky texture, basically the backbone here.
• Vegetable or olive oil: helps brown onions, it’s where flavor starts.
• Light brown sugar: deep sweetness and sticky body, you can tweak it.
• Apple cider or malt vinegar: tangy bite that keeps it bright and balanced.
• Raisins or sultanas: little bursts of chewy, fruity surprise throughout.
• Fresh root ginger: zippy warmth and fresh bite, it wakes everything up.
• Garlic: savory punch and depth, it’s subtle but important.
• Mustard seeds: tiny pops and slight heat, they add texture.
• Cinnamon stick: warm, woody aroma that rounds the sweetness.
• Whole cloves: intense little booms of spice, use sparingly.
• Chilli flakes: gentle heat and edge, adjust to your taste.
• Ground black pepper: sharp warm spice, it keeps things interesting.
• Fine sea salt: balances sweet and sour, it’s quietly essential.
• Lemon juice: bright acid lift, basically a fresh finish.

Ingredient Quantities

• 1.2 kg cooking apples, peeled cored and chopped into 1 cm pieces
• 500 g large onions, thinly sliced
• 2 tbsp vegetable oil or olive oil
• 200 g light brown sugar, packed (adjust to taste)
• 250 ml apple cider vinegar or malt vinegar
• 100 g raisins or sultanas
• 25 g fresh root ginger, peeled and finely grated
• 2 cloves garlic, crushed or finely chopped
• 1 tsp mustard seeds
• 1 cinnamon stick
• 4 whole cloves
• 1 tsp chilli flakes or to taste
• 1 tsp ground black pepper
• 1 tsp fine sea salt
• Juice of 1 lemon

How to Make this

1. Sterilize enough jam jars and lids by washing in hot soapy water, rinsing, then placing in a low oven at 120C for 15 minutes or simmering in hot water for 10 minutes; keep them hot until ready.

2. Heat 2 tbsp oil in a large heavy based pan over medium heat, add the thinly sliced onions with 1 tsp fine sea salt and cook slowly, stirring now and then, until deep golden and caramelized, about 25 to 30 minutes; be patient, don’t rush.

3. Push the onions to one side, add 1 tsp mustard seeds and let them crackle for 30 seconds, then stir in the crushed garlic and 25 g grated ginger and cook another minute to wake up the flavours.

4. Stir in 200 g light brown sugar and 100 g raisins, let the sugar melt a little, then add the chopped
1.2 kg cooking apples and toss everything together so the apples start to soften.

5. Pour in 250 ml apple cider or malt vinegar, add the 1 cinnamon stick and 4 whole cloves, then sprinkle in 1 tsp chilli flakes, 1 tsp ground black pepper, and the juice of 1 lemon; bring to a gentle boil.

6. Reduce heat and simmer uncovered, stirring occasionally, until the mixture is thick and glossy and the apples are tender but not mush, about 40 to 60 minutes; scrape the bottom of the pan so nothing sticks and burns.

7. Taste and adjust seasoning with more salt, sugar or chilli if needed; remove the cinnamon stick and whole cloves if you prefer a smoother texture, or leave them in for stronger spice notes.

8. If you want a chunkier chutney leave as is, or lightly mash with a potato masher for a more jammy consistency; remember it will thicken as it cools.

9. Spoon the hot chutney into the hot sterilized jars, leaving a little headspace, wipe rims clean, seal with lids and turn jars upside down for 5 minutes then right way up; let cool completely and store in a cool dark place up to several months, or refrigerate after opening.

10. Serve with cheeses, cold meats, sandwiches or as an appetizer; tip: the chutney gets better after a few days, and you can control sweetness and heat by adjusting the brown sugar and chilli flakes in step
5.

Equipment Needed

1. Large heavy-based pan or saucepan (big enough for 1.2 kg apples)
2. Sharp chef’s knife and a chopping board
3. Wooden spoon or heatproof spatula for stirring
4. Potato masher (optional, for a chunkier or jammy texture)
5. Measuring cups and spoons (ml, g and tsp)
6. Grater for the ginger and a garlic press or small knife for the garlic
7. Jam jars and lids, sterilized and kept hot
8. Funnel and clean tea towel for wiping jar rims and sealing

FAQ

Apple And Caramelized Onion Chutney Recipe Substitutions and Variations

• Apples: use Bramley or any sharp cooking apple for more tang; or try firm pears (Bosc or conference) for a milder, sweeter chutney; or use a mix of apples and quinces for extra fragrance.
• Onions: swap for shallots for a sweeter, more delicate flavor; or use red onions for color and a bit of bite; or try a mix of onions and leeks for a softer texture.
• Light brown sugar: substitute dark muscovado or demerara for a richer, molasses note; or use maple syrup or honey (reduce liquid elsewhere a tad) if you want a different sweetness profile; or use coconut sugar for a less refined option.
• Apple cider vinegar: replace with malt vinegar for classic chutney tang; or use red wine vinegar for a brighter edge; or use a mix of white wine vinegar and a splash of lemon juice if you’re out of stronger vinegars.

Pro Tips

1) Cook the onions really low and slow, dont rush it. If they brown too fast the chutney will taste a bit bitter, so stir every few minutes and lower the heat if you see dark edges. A wide heavy pan helps everything caramelize evenly.

2) Cut the apples a bit bigger than you think you need, they hold texture better that way. If you want a slightly jammy finish, mash a few with the back of a spoon near the end, not all of them. The contrast between soft and chunky is nicer than total mush.

3) Taste as you go, especially for sweetness and acidity. Add sugar a tablespoon at a time, and another splash of vinegar or lemon juice if it needs brightness. Raisins and ginger can vary a lot in punch, so adjust chilli and salt after 30 minutes of simmering.

4) Sterilize jars properly and fill while the chutney is hot, but let the jars sit upright until fully cool. If you plan to keep it long term, pop lids in boiling water first and check seals after 24 hours. Label with date, because homemade chutney gets even better after a few days but you want to know when you made it.

Apple And Caramelized Onion Chutney Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I finally nailed an Apple Onion Chutney that's dangerously spreadable and makes plain cheese feel like a full-on celebration.

Pin

Servings

12

servings

Calories

187

kcal

Equipment: 1. Large heavy-based pan or saucepan (big enough for 1.2 kg apples)
2. Sharp chef’s knife and a chopping board
3. Wooden spoon or heatproof spatula for stirring
4. Potato masher (optional, for a chunkier or jammy texture)
5. Measuring cups and spoons (ml, g and tsp)
6. Grater for the ginger and a garlic press or small knife for the garlic
7. Jam jars and lids, sterilized and kept hot
8. Funnel and clean tea towel for wiping jar rims and sealing

Ingredients

• 1.2 kg cooking apples, peeled cored and chopped into 1 cm pieces

• 500 g large onions, thinly sliced

• 2 tbsp vegetable oil or olive oil

• 200 g light brown sugar, packed (adjust to taste)

• 250 ml apple cider vinegar or malt vinegar

• 100 g raisins or sultanas

• 25 g fresh root ginger, peeled and finely grated

• 2 cloves garlic, crushed or finely chopped

• 1 tsp mustard seeds

• 1 cinnamon stick

• 4 whole cloves

• 1 tsp chilli flakes or to taste

• 1 tsp ground black pepper

• 1 tsp fine sea salt

• Juice of 1 lemon

Directions

• Sterilize enough jam jars and lids by washing in hot soapy water, rinsing, then placing in a low oven at 120C for 15 minutes or simmering in hot water for 10 minutes; keep them hot until ready.
• Heat 2 tbsp oil in a large heavy based pan over medium heat, add the thinly sliced onions with 1 tsp fine sea salt and cook slowly, stirring now and then, until deep golden and caramelized, about 25 to 30 minutes; be patient, don't rush.
• Push the onions to one side, add 1 tsp mustard seeds and let them crackle for 30 seconds, then stir in the crushed garlic and 25 g grated ginger and cook another minute to wake up the flavours.
• Stir in 200 g light brown sugar and 100 g raisins, let the sugar melt a little, then add the chopped
• 2 kg cooking apples and toss everything together so the apples start to soften.
• Pour in 250 ml apple cider or malt vinegar, add the 1 cinnamon stick and 4 whole cloves, then sprinkle in 1 tsp chilli flakes, 1 tsp ground black pepper, and the juice of 1 lemon; bring to a gentle boil.
• Reduce heat and simmer uncovered, stirring occasionally, until the mixture is thick and glossy and the apples are tender but not mush, about 40 to 60 minutes; scrape the bottom of the pan so nothing sticks and burns.
• Taste and adjust seasoning with more salt, sugar or chilli if needed; remove the cinnamon stick and whole cloves if you prefer a smoother texture, or leave them in for stronger spice notes.
• If you want a chunkier chutney leave as is, or lightly mash with a potato masher for a more jammy consistency; remember it will thicken as it cools.
• Spoon the hot chutney into the hot sterilized jars, leaving a little headspace, wipe rims clean, seal with lids and turn jars upside down for 5 minutes then right way up; let cool completely and store in a cool dark place up to several months, or refrigerate after opening.
• Serve with cheeses, cold meats, sandwiches or as an appetizer; tip: the chutney gets better after a few days, and you can control sweetness and heat by adjusting the brown sugar and chilli flakes in step

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 197g
• Total number of serves: 12
• Calories: 187kcal
• Fat: 2.3g
• Saturated Fat: 0.3g
• Trans Fat: 0g
• Polyunsaturated: 0.3g
• Monounsaturated: 1.6g
• Cholesterol: 0mg
• Sodium: 198mg
• Potassium: 241mg
• Carbohydrates: 42.1g
• Fiber: 3.5g
• Sugar: 33g
• Protein: 1g
• Vitamin A: 17IU
• Vitamin C: 10.3mg
• Calcium: 20.3mg
• Iron: 0.37mg