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Apple-and-Onion Chutney

Apple-and-Onion Chutney


A diversity of condiments helps to make the food tastier and more interesting. And often a condiment is not just the addition to a meal but an excellent appetizer as well.

I am talking about vegetable jams, chutneys and relishes.  A spoon of a tomato jam on a toast or cracker (with or without goat cheese) is very delicious and looks stunning. I think of it as a ‘super appetizer’ for entertaining.

I hope you did not miss the tomato season and have prepared some tomato jam.

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Today we are picking apples and thus cooking the apple-onion chutney. This chutney is so good with a piece of cheese or on a melba toast! Also it is delightfully tasty with chicken, meat (especially pork), burgers, or sausages.


Depending on the apple variety the chutney could be chunkier or puree like.

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Apple-and-Onion Chutney


7-8 oz jar


  • 2 apples, peeled, cored and chopped into chunks
  • 8 oz onion (Vidalia, Spanish, red, or yellow), finely chopped
  • 2 tsp sugar (or to taste)
  • 1 tablespoon lemon juice
  • 1 chili pepper (jalapeno), seeds removed, finely chopped
  • 2 sprigs thyme
  • Salt
  • Black pepper
  • Pinch of cayenne pepper
  • Pinch of ground allspice
  • Pinch of ground cinnamon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil 




Mix the apples with the lemon juice and sugar and let stand for about 10-15 minutes.

In a saucepan heat the olive oil. Add the onion, lightly sprinkle it with salt and cook over low heat for about 10 minutes.

Add the chili pepper and cook for 1 minute.

Add the apple cider vinegar and cook over low heat for 5 minutes.

Add the remaining ingredients, including apples with their juice. Add 2 tablespoons of water, bring to a boil and cook over very low heat for 35-40 minutes stirring occasionally.

Remove the thyme sprigs and pour the chutney into hot, dry jars. Cool.

Store in a refrigerator.

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Cook with pleasure!


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