Making homemade apple and ginger chutney is not difficult at all. Just a few steps to get a fragrant, spicy, and slightly sweet-and-sour preserve that pairs perfectly with cheeses, roast meats, or gourmet sandwiches. It’s a simple yet impressive recipe: it cooks quickly, keeps well, and can also become an elegant and flavorful handmade gift idea to package in a jar, perhaps along with a small wooden spoon. In short, it’s ideal for those who love to add a personal touch to the table and, why not, under the Christmas tree.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Apple and Ginger Chutney
For this preparation, I used a Fuji apple because it’s among my favorites. Renette or Golden varieties are also very suitable.
You can adjust the amount of cinnamon to your personal taste.
I chose to make this chutney starting with one apple (about 7.8 oz peeled) to get one jar: this way, you can easily calculate the quantities based on your needs by multiplying the ingredients by the number of jars you wish to make.
- 1 apple
- 2.5 oz yellow onion (weight net of waste)
- fresh ginger (grated – 0.4 inches of root)
- 1.4 oz brown sugar
- 2.7 tbsp white wine vinegar (or apple vinegar)
- 1 pinch salt
- 1 pinch ground cinnamon
- 1 tbsp vegetable oil
Tools
- 1 Saucepan
- 1 Grater
- 1 Jar 250 g
Preparation of Apple and Ginger Chutney
Peel the onion and chop it finely. I used, as I practically always do, a manual cord chopper. No tears and it’s done in no time. If you want to buy it, you can find it by clicking HERE.
Peel the ginger and grate it finely.
Peel the apple, remove the core, and dice it into small cubes.
In a saucepan, heat a tablespoon of vegetable oil along with a couple of tablespoons of water before adding the onion.
Let it soften over low heat for 2/3 minutes, then add the apple, ginger, a pinch of salt, a bit of cinnamon, the sugar, and vinegar, and stir.
Continue cooking, always on low heat, for about 25 minutes, stirring occasionally. Once cooked, the chutney should be soft and “jam-like.” If it dries out too much, add a tablespoon of water.
The apple and ginger chutney is ready. You can leave it as it is (as I did) or blend part of it if you prefer a creamier result. I prefer the chunks. It’s perfect to accompany cheeses or turkey or pork roasts. Also excellent for creating gourmet crostini.
IMPORTANT! Immediately transfer the chutney into the previously sterilized jar. If consumed within five or six days, it can simply be stored in the refrigerator. Otherwise, pasteurization is necessary. In this case, close the jar well (or jars) and stand it upright inside a large pot. Completely cover it with cold water and bring to a boil. When the water starts boiling, count about 20/25 minutes to create the vacuum and ensure longer preservation of the chutney. Turn off the heat and let the jar cool down in the pot without touching it. Once cool, press the center of the lid, which should not make a “click”. If it makes noise, the vacuum hasn’t formed: in that case, store it in the refrigerator and consume it within a week. NB: if you make multiple jars, place a cloth at the bottom and between the jars to prevent them from bumping into each other. Enjoy! Paola
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