This Indian apple chutney is sweet with a little heat! It’s a perfect and unique way to use up any extra apples this apple season. The best thing about this yummy bright red chutney is that it’s made in an Instant Pot, so it’s an easy, hands-off recipe!
Before I get to the recipe – I have to share some exciting news!!
My new Indian Instant Pot Cookbook is now available!!
Recently, I found myself with several bags of apples waiting to be eaten. And by “found myself” I mean, I went to the store and bought 20 pounds of apples… Why? Because we had an apple-themed potluck at my house (I’ll post about that soon) and I wanted to make sure we had enough apples. I made this delicious apple chutney, apple butter, apple punch and a spiced apple pulao.
I really love all of the apple recipes that I made, but I have to say this chutney was my favorite. It’s just so unique in flavor! It’s made with traditional Indian pickling spices like fennel seeds and fenugreek seeds. It also calls for curry leaves which not only adds aroma but also gives the chutney an extra flavor boost.
There are many ways to serve this apple chutney:
- Use it as a topping for your favorite protein (I suggest pork chops or grilled chicken, yum!).
- Serve it as an accompaniment to an Indian meal.
- Put it on a cheese board and wow your guests!
I put a small jar of this apple chutney on a fall cheese board and it was definitely a conversation starter. Putting this on a cheese plate is a great way to introduce an Indian recipe to friends who aren’t quite as familiar with Indian food.
If you make this delicious fruit chutney, know that you will be giving your guests something to talk about while they snack on it.
If you have an abundance of apples this apple season then you must try this chutney! You can even freeze this chutney to enjoy later in the season. Let me know if you make this!Print
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon mustard seeds
- 10 curry leaves
- 4 red apples (approx. 1 ½ pounds), cored and quartered
- 1 teaspoon turmeric
- ½ teaspoon ginger powder
- ½ teaspoon salt
- ¼-½ teaspoon cayenne, adjust to taste
- ¼ cup apple cider vinegar
- ¼ cup sugar
- 1-2 teaspoons Kashmiri chili or paprika (for color), optional
- Press sauté, add oil and allow it a minute to heat up. Then add the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, curry leaves to the pot. Once the cumin seeds begin to brown, add the apples and remaining spices (turmeric, ginger powder, salt, cayenne). Give everything a good mix, then add the apple cider vinegar.
- Cook for 15 minutes at high pressure.
- Quick release.
- Puree the contents of the pot with an immersion blender (or put everything into a blender and puree until smooth then put it back into the pot).
- Press saute and adjust to low, add the sugar and cook for 10 minutes, stirring occasionally, until the chutney thickens.
- Add Kashmiri chili or paprika if using and cook for another 1-2 minutes.
- Store in an airtight container in the fridge for up to a week or in the freezer for up to a month.