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.
How to enjoy 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.
Maneesha says
Ah-maaazing recipe, Ashley! I love that it’s so easy and hands off to make! I used gala apples and didn’t even have to add the sugar!
Ashley - My Heart Beets says
Hi Maneesha! I’m so glad to hear that 🙂 Thank you for letting me know how this turned out for you!
Rajinder Nagi says
Hi Ashley, one more yummy recipe I made today, looking forward to enjoy with cheese and crackers!
Had apples from the garden to use.
Thank you 😊
Ashley - My Heart Beets says
Rajinder, that’s great to hear! Thanks for letting me know how much you like this 🙂
Lucy says
This sound delish!! Can you use any apples on hand? I have 2 bags of gala that need using up! Also, can you leave out the sugar?
Jessica says
I made this recipe last year with apples from a tree at my workplace. An indian lady I was working with laughed at me saying I couldn’t make the chutney with sour cooking apples but she had to admit the chutney was good! Everyone who tried this loved it, especially my mother in law. So I’m back again this year now its apple season again and I’m going to make much more this time. Thanks for the recipe 😀
Ashley - My Heart Beets says
Jessica, that’s awesome – I’m so glad the chutney was a hit! Thank you for sharing and for letting me know how much you like this recipe 🙂
Maneesha says
I made your apple butter last weekend, which pairs beautifully with bread , veggies, and pita; then I thought to make something with apple that’s more of an Indian side dish, and voila! I came across your recipe! Another hit, Ashley! Perfect chutney just in its own or paired with bread, pita, veggies!
Ashley - My Heart Beets says
Maneesha, that’s awesome – so happy to hear that! Thanks for letting me know how it turned out 🙂
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!
Protima says
HI Ashley,
Would this recipe work with sour cherries? Or do you have a different recipe for cherry chutney? Thanks.
My Heart Beets says
I haven’t tried it that way but it sounds like it’d be delicious! let me know how it goes if you try it!
Protima Advani says
Hi Ashley,
Do you know if I could use peaches instead of apples in this recipe?
I have a ton of peaches to use up!
Thanks,
Protima
Ashley - My Heart Beets says
Hi Protima, I haven’t tried this with peaches but peach chutney sounds like something I need to make! If you’re looking for a great peach recipe, try my Peach Paneer Curry – its really good!
Sadaf Aftab says
I tried this recipe with basil leaves and lime zest as a substitute for the curry leaves. It’s delicious!
My Heart Beets says
Happy to hear that! 🙂
Shelli Weisz says
Can I make this on the stove top? I don’t have an instant pot.
My Heart Beets says
Yup! It’ll just take longer, that’s all 🙂
Protima says
Hi Ashley,
Do you happen to have a recipe for apple jam? Hoping to make some for kids without any spices. Thanks.
My Heart Beets says
I have a recipe for apple butter (cooked down thick apple sauce) 🙂 You can find that recipe here: https://myheartbeets.com/instant-pot-apple-butter/
Laura says
Love this recipe Ashley – so much so I’ve featured it on my blog where you can see the giant batch I made! Hope you like it…..https://feastwisely.com/2018/05/02/indian-apple-chutney/
My Heart Beets says
That’s great to hear! Thanks Laura 🙂
Ingrid says
I made this and it’s just terrific. With the shortened cooking time of the Insta Pot makes it even better.
My Heart Beets says
Ingrid, I’m so happy to hear that you liked it! Thanks for letting me know how it turned out for you 🙂
Jeanne says
Argh! Could I make this without curry leaves by any chance?
My Heart Beets says
Yes, you can leave them out and it’ll still be good. I think curry leaves do add a great flavor so maybe try it with them next time!
Nichola says
Please could you confirm what sort of curry leaves this uses. I have kefir curry leaves but thought they were more Thai. Thank you.
My Heart Beets says
Hi Nichola, I use Indian curry leaves – you can learn more about those here: https://myheartbeets.com/difference-between-curry-leaves-curry-powder/
sne3103 says
I’m making a second batch of this right now. Everbody loved it, and we bring it out for every meal!
My Heart Beets says
That’s so great to hear! I’m so happy to hear that! 🙂
Maneesha says
Hi Ashley! Thank you so much for this recipe! My husband and I LOVED it! It paired so well with crackers, as a veg dip, and also with turkey sandwiches! I love the perfect blend of sweet and spicy! I’m definitely bookmarking this recipe for fall dinner parties and for holiday dinners!
My Heart Beets says
Love the idea of adding this to a turkey sandwich – yum! Thanks for letting me know how it turned out, Maneesha 🙂
Lisa says
Found this recipe just in time. Going to make it today. Ashley, I don’t see kindle edition of your book. Any plans to have an e-book soon? Thanks!
My Heart Beets says
Hi Lisa, let me know how the chutney turns out for you! I will have a kindle out in the next few weeks 🙂 I’ll save your email and let you know when it’s ready!