Indian Apple Chutney

Indian Apple Chutney 001


This Indian Apple Chutney is a traditional dark, thick, rich chunky sweet and sour chutney.

Use as an accompaniment to curries, rice, lamb, cheese with crusty breads, etc. Mix some into fat-free sour cream or fat-free yoghurt for a quick, healthy dip, or mix some into low-fat cream cheese for a delicious spread on celery sticks or crackers of your choice.

This recipe makes a lot. You can easily just cut the recipe in half, or make the full batch in November for rich, exotic Christmas gifts the following month. Your yield will vary based on how juicy or dry the apples were.

The Recipe

Jar size choices: Quarter-litre (1/2 US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)

Processing method: Either water-bath or steam canning

Yield: 10 x half-litre (US pint) jars

Headspace: 2 cm (1/2 inch)

Processing time: 10 minutes either size jar

Indian Apple Chutney

Prep time: 

Cook time: 

Total time: 

Yield: 10 x half-litre (US pint)

Serving size: 2 tbsp

Calories: 43

Fat: .1 g

  • 1 kg apple (2 US quarts / 2 lbs. Measured after prep. Before prep, 1.3 kg / 2¾ / 10 to 12 medium apples.
  • 150 g onion (1 cup / 5 oz / 1 medium-large. Measured after prep.)
  • 150 g red bell pepper (1 cup / 5 oz / 1 medium-large. Measured after prep.)
  • 1 kg raisins (7 cups / 2 lbs)
  • 3 tablespoons mustard seed
  • 2 tablespoons ground ginger
  • 2 teaspoons ground allspice
  • 2 teaspoons curry powder
  • 2 teaspoons salt OR 2 teaspoons salt substitute
  • 2 hot red peppers (seeded and minced) OR 2 teaspoons chile flakes
  • 1 clove garlic peeled and minced OR 1 teaspoon garlic powder
  • 750 g brown sugar ( 4 cups, regular pack / 24 oz) OR 4 teaspoons liquid stevia
  • 1 litre malt vinegar, 5% or higher (4 cups / 32 oz)
  1. Wash, peel, core and chop the apple.
  2. Put in a large pot that can hold at least 6 to 8 litres (quarts).
  3. Wash the onion, peel, chop, add to pot.
  4. Wash the pepper, seed, chop and add to pot.
  5. Add to pot all remaining ingredients down to and including the malt vinegar.
  6. Bring to a boil, then simmer uncovered until thick, stirring frequently to avoid getting a burnt bottom. How long will depend on how juicy your apples were, really. Anywhere from 45 to 60 minutes, or a bit more.
  7. Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
  8. Leave 2 cm (1/2 inch) headspace for either size jar.
  9. Debubble, adjust headspace.
  10. Wipe jar rims.
  11. Put lids on.
  12. Process in a water bath or steam canner.
  13. Process either size jar for 10 minutes; increase time as needed for your altitude.
  14. Best after at least a month of jar time.

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For salt substitute, Herbamare Sodium-Free was used.

For stevia, Better Stevia liquid stevia was the stevia used.

More information about Sugar and Salt-Free Canning in general.


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Recipe notes

  • Do not cut back on the high acid items (the apples, raisins, vinegar), and don’t increase the amount of low acid things (the onion, the pepper). The acidic balance here is for safety.
  • Instead of 2 teaspoons garlic powder, you can use 1 clove of garlic
  • Instead of 2 teaspoons chile flake, you can use 2 small hot red chiles, chopped (as per original Ball recipe.) If you want less heat, cut back on chile flake; if you want more, you can add more chile flake.
  • Instead of malt vinegar, you can use 5% apple cider vinegar (or half and half.) It will be milder.
  • It will come out quite dark from the raisins and malt vinegar, but if you want it even more mysteriously darker, add a teaspoon or two of Kitchen Bouquet.
  • To avoid scorching, a heat diffuser can be of help.
  • If you have sumac powder, a souring spice, to hand, you may wish to add 2 teaspoons to give the chutney a bit more of a sour balance.


Recipe source

Curried Apple Chutney. In: Ball Blue Book Guide to Preserving. Daleville, Indiana: Hearthmark LLC. Edition 36. 2013. Page 51

(In the next edition, 37th edition, 2014, Ball published the recipe cut in half.)

Modifications made:

  • Swapped red pepper for chile flakes, fresh garlic for garlic powder, and added sumac powder for sourness;
  • Swapped malt vinegar in for extra robustness.



Indian apple chutney pH for canning.

With a pH of around 3.7, Ball has given us yet another well and truly safe recipe for canning.


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Nutrition information

Regular version

Per 2 tablespoons / 30 ml

  • 43 calories, 34 mg sodium

Indian Apple Chutney Nutrition Regular


Sugar and salt-free version

Per 2 tablespoons / 30 ml

  • 25 calories, 1 mg sodium
  • Weight Watchers PointsPlus®: 1 to 4 tablespoons: 1 point; 5 to 7 tablespoons: 2 points.

indian apple chutney nutrition

* Nutrition info provided by

* PointsPlus™ calculated by Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

* Pickle Crisp ® is a registered trademark of the Jarden Corporation.

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