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Cinnamon apple chutney served with cheeses
Spiced apple chutney with cinnamon and raisins

Cinnamon apple chutney

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The magic of chutney lies in the harmony of opposites: the tart vinegar and sweet fruit meeting in a thick, jam-like accompaniment. This version relies on the natural pectin content of autumn apple varieties, which makes the sauce gelatinous without thickeners. During slow cooking, spices like ginger and cinnamon permeate the fruit fibres deeply, so a single spoonful can lift a simple roast meat or a mature cheese platter.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 6 servings
🔥 Calories 145 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-based saucepan (for even heat distribution)
  • Wooden spoon
  • Sharp knife
  • Grater
  • Sterilised jars (if you want to store it)

Instructions

1 ✓

Prepare the ingredients: peel the apples and cut into uniform small cubes, grate the ginger finely.

Tip: Uniformly sized apple cubes will soften at the same time. (This ensures even heat treatment and texture).
2 ✓

In a heavy-based saucepan, mix the apple cubes, brown sugar, and cider vinegar. Let stand for 5 minutes until the apple releases juice.

Tip: Sugar draws water out of the apple, so it can start steaming in its own juice. (Osmosis).
3 ✓

Add the grated ginger, cinnamon, raisins, salt, and water. Mix thoroughly.

Tip: Salt highlights sweet flavours, don't leave it out! (Flavour enhancement).
4 ✓

Bring to the boil over medium heat, then lower the heat and simmer for 30-35 minutes. It is ready when the apple is translucent but hasn't completely fallen apart, and the liquid has a syrupy consistency.

Tip: Slow cooking helps the pectin content of the apple to thicken the liquid. (Gelatinisation).
5 ✓

Remove from the heat and allow to cool completely before filling into jars or serving.

Tip: While cooling, the chutney thickens further due to the pectin. (Viscosity increase).

Recipe FAQ

Why isn't it thickening?
You probably added too much water or didn't cook it long enough. Cook further without a lid to let the excess liquid evaporate.
It became too sour, what should I do?
The acidity of apples varies. Add a little more sugar or a pinch of bicarbonate of soda to dampen the acids.
How long does it keep?
In the fridge, in a clean jar for 2 weeks. If you sterilise the jars and preserve them, it can stay in the pantry for months.

Ingredients

  • 500 g Tart apples (e.g. Granny Smith, peeled, cut into 1x1 cm cubes)
  • 100 g Brown sugar
  • 50 ml Cider vinegar
  • 1 tsp Ground cinnamon
  • 10 g Fresh ginger
  • 50 g Raisins
  • 100 ml Water
  • 1 pinch Salt