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!
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 and I wanted to make sure we had enough apples. I made this delicious apple chutney, apple butter, chilled apple cider 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 instant pot apple chutney! You can even freeze this chutney to enjoy later in the season. Let me know if you make this!
Ingredients
- 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
add later:
- ¼ cup sugar
- 1-2 teaspoons Kashmiri chili or paprika for color, optional
Instructions
- 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.
Sharon says
I made this just as written and it is amazing! Ot has such a unique and delicious flavour. I just spread it thickly on a traditional German Corn Beef sandwich and was incredible.
My Heart Beets says
Sharon, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂
Priyanka says
Tried this today. Turned out delicious. I replaced red apples with green sour apples and skipped the apple cider vinegar. Also used fresh ginger in place of powdered. I also put much lesser sugar in mine as we love tangy stuff. Loved loved it. Gonna be a regular in our house
My Heart Beets says
Priyanka, that’s great to hear! Thanks for letting me know how the chutney turned out for you 🙂
Lorry says
Used stove top method – recipe was awesome! going to try Sadaf’s suggestion using basil and lime next time………..do love a chutney.
My Heart Beets says
Lorry, that’s great to hear! Thanks for letting me know how you liked the chutney 🙂
Annie says
Hi Ashley!
I can’t wait to make this, but I’d really love to use fresh ginger; have you made it that way? Reasons not to use fresh? And lastly, what would you suggest as the amount to use? I don’t want to ruin the batch by using too much. Thanks so much! Cheers! Annie
My Heart Beets says
Hi Annie, I haven’t tried this with fresh ginger but I’m sure it’ll be delicious! I would use 1 teaspoon of ginger paste or grated ginger if using fresh. Please let me know how it goes!
Ree says
Hi, love your website.. I got a burn notice when I tried this. So, I took everything out as the instant pot right before it was going to reach pressure. I washed out the pot and put everything back in again. And got another burn notice. Can you tell me what to do if the burn notice comes up? Thanks!
Amruta says
Cam I make this with cooking apples as opposed to eating apples?
My Heart Beets says
Yup!
st says
Made this yesterday. It turned out fantastic. I can spread it on bread for a sandwich, eat with rice and lentils. Chapathi or naans etc like in some Indian culture. My boys 10 and 7 ask for it everyday with breakfast.
We picked fresh apples from the orchard last week and this is going to be a staple in our home becoming a tradition.
My Heart Beets says
I’m so happy to hear that! Thanks for letting me know how the chutney turned out for you! Love that your boys enjoyed it too 🙂
Protima Advani says
Hi Ashley,
Can I use green golden delicious apples instead of red ones?
Thanks
Protima
My Heart Beets says
Definitely! The color will just be different, that’s all.
Gail Jensen says
I suppose it would work to use pears instead or also, wouldn’t it? Looks so good!
My Heart Beets says
Yup, I’m sure! Pear chutney sounds great! Let me know how it goes!