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A delicious chutney recipe with apples, shallots, sugar, aromatic spices, vinegar and a subtle spicy finish.
Course Appetizer, Side Dish
Servings 1 batch


  • 2 cups chopped apples peeled and cored
  • 1/2 cup chopped shallots
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cumin
  • 1/8 teaspoon pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt


  • Combine all ingredients in a sauce pan, then stir to coat the apple pieces and shallots with the sugar, spices and vinegar.
  • Cook on medium high heat, stirring until it comes to a boil. Reduce heat to medium low, cover and cook for about 15 to 20 minutes stirring occasionally.
  • Remove the lid, stir and increase heat to medium to reduce the liquids to your liking. This may take another 10 to 15 minutes depending on how juicy the apples are. Remove from heat.
  • Transfer the chutney to a jar or bowl and allow to cool. Cover and place in the refrigerator until ready to serve.
  • Safe to store in the refrigerator for about a week.


In this recipe I'm using Honeycrisp apples because that's what I had on hand, and I needed to use them up. You can also use Granny Smith apples or a mix of varieties.
When chopping apples and shallots, consistency in size is the key. They will cook more evenly and have a prettier presentation when serving.
If you prefer sweet over spicy, omit the pepper flakes and cayenne pepper.