Curried Apple Chilli Chutney

The theme at my family's New Year’s Day lunch was all things curried. We had pumpkin, curried shrimp, curried chicken, channa and aloo (potatoes and chickpeas).

Curried Lunch ©

I adapted a family mango chutney recipe, and make an apple chutney recipe instead. I used Courtland apples, because I thought they'd be firm enough to maintain their shape throughout the cooking process. After more than an hour of cooking, they'd broken down but I could still see chunks of the apple throughout the chutney. 

Curried Apple Chilli Chutney ©

I originally made the chutney to go with the huge curry meal that we had on New Year's Day, but I also served it with some pork chops at a dinner party later that week and it was equally delicious as well. 

Curried Apple Chilli Chutney © 

Disclosure: I received the apples that I used for this dish from the Ontario Apple Growers association and was asked to cook with them and blog about it return. The opinions expressed within are my own. 

Curried Apple Chilli Chutney

yield: 6 500 ml servings  prep time: 20 minute(s)
cook time: 90 minute(s)  total time: 110 minute(s)


4 cups
Cider Vinegar
10 cups
Apples (peeled, cored and diced)
Red Bell Pepper (fine chopped)
3 cups
Brown Sugar
Onion (chopped)
Hot peppers (seeded, finely chopped)
2 teaspoons
Fresh Ginger (grated)
1 teaspoon
1 teaspoon
Cardamom, ground
1 teaspoon
1⁄4 teaspoon
Cloves, ground
2 teaspoons
Curry Powder


1. Cut apples and put it into the vinegar mixture to prevent browning. 

2. Add sugar, apples, onions, peppers and chillies into a pot and bring to a boil over a medium heat, stirring frequently. Reduce heat and boil gently until the fruit has softened and the liquid thickened, about 45- 60 minutes.

3. Add ginger, allspice, cardamom, nutmeg. cloves and curry to the apple mixture. Continue to boil gently stirring until the mixture becomes thick enough to mount onto a spoon, about 30 minutes.

4. Fill sterilized jars, and process in a boiling water bath for 15 minutes.