Apple and Cinnamon Chutney

Apple and Cinnamon Chutney Recipe

Autumn has certainly… descended and what will follow in its footsteps is a plethora of autumnal delights. As mentioned before, our apple tree has been full of life this year and has stayed true to its promise, even though other horticultural members of our usually bountiful garden haven’t. This is more than made up for, however, as the delightfully tasty, yet devilishly spicy chutney you see before you will demonstrate. This Apple and Cinnamon Chutney is utterly scrumptious and can be enjoyed in all manner of ways, though with cheese and crackers is certainly my favourite. Don’t let the amount of chilli in this recipe put you off; if that much heat isn’t to your taste, simply alter the recipe to suit – it’ll still retain all of its flavour. Enjoy!

Chutney is one of the most enjoyable culinary experiences one can have; it’s risk free, very simple and produces an extremely versatile and delicious food. My mango chutney, for instance, wasn’t at all difficult, yet people were still asking me to produce it by the barrel-full. No doubt, some of you will enquire as to whether one should use cooking apples or eating apples in this chutney. The educated guess would probably be ‘cooking apples’, but it would be wrong… at least a little wrong.

Apple and Cinnamon Chutney Recipe

It doesn’t really matter what type of apples one uses in this chutney, as long as the apple has enough body not to turn to mush completely. I think a sturdy eating apple, like a Braeburn, works particularly well since it’s not too sweet, but it definitely doesn’t require the addition of extra sugar. Similarly, one could use any vinegar, even malt, but I think red wine vinegar gives this chutney a more powerful flavour and colour – there’s nothing like a bit of intrigue.

Everyone I know seems to adore chutney, so whenever I mention that some chutney is in the offing my ears become inundated with requests for a pot or two. However, I don’t like to make massive batches, so I shall try to make it more frequently instead. Do you have a favourite type of chutney, or an interesting combination you’d wish me to explore? Mention it in the comments and I might give it a whirl!

Apple and Cinnamon Chutney

Makes 4-5 jars

Ingredients:

• 5-6 firm eating apples, peeled, cored and chopped up

• 2 onions, finely chopped

• 2 red chillies, finely chopped with seeds

• 1 tsp chilli flakes

• 1 cinnamon stick

• 2 bay leaves

• 500ml red wine vinegar

• 250g golden caster sugar

• 50g dark brown sugar

• Salt

• Pepper

Method:

1. Tip the apples, onions, chillies, flakes, cinnamon stick, bay leaves and vinegar into a large, thick bottom saucepan. Bring to the boil and once the apples have softened add the sugar, a pinch of salt and twist of pepper. Bring to the boil and simmer until thick.

2. As the chutney is approaching the end of its cooking sterilise some jam jars by putting them in the oven at 100C. Tip the chutney into the jars and allow to cool completely before sealing. This chutney should last a number of months before it is unfit to eat.

Apple and Cinnamon Chutney Recipe

Cost: The only expense in making this chutney is the apples. However, if like me you have access to free apples, then there is no issue at all. Still, even if you are paying for your apples this chutney should set you back around £4 – not bad since it makes 4-5 jars which would set you back at least £2.50 each if bought individually.

108 thoughts on “Apple and Cinnamon Chutney

  1. my sleepy kitchen

    oooh, looks amazing! I’m origianlly from America and have to keep reminding myself to say “autumn” over here – though apparently “fall” was used in England long ago and then fell out of fashion.
    Any sort of chutney recipe featuring chilli is great my books. I’ve also had some really nice apple & plum chutney last year that I loved – maybe something else to try out?

    1. frugalfeeding

      Thanks! Haha – I don;t really have to check myself – I just like to make tiny little digs at Americans :D. Apple and plum does sound nice. I’ve done a plum chutney and an apple one… time to combine? :D

  2. Somer

    Really gorgeous Nick! I wonder if this would work with pears or if it would get too mushy? I was gifted an abundance of them yesterday, and I can’t possibly eat them all before they go off.

  3. ceciliag

    I LOVE chutney, with cheese or cold lamb! YUM. This one looks great and I have all the ingredients sitting in various baskets about the kitchen. i shall give this a try.. thank you.. c

  4. Willow

    Mm, this chutney sounds wonderful! Confession – I’ve never made my own chutney before, but with all our talk of how easy it is, I might just have to give it a go. Good to be catching up on your blog after a long absence (on my part)!

  5. Bam's Kitchen

    Amazing zest and flavors going on here. I am thinking that this might be a nice glaze on a pork roast. Ohh wait maybe on a duck… or chicken. Or maybe just on some bread so I can try some right now.

  6. NickkiT

    I love making chutney. I have some apples to use up so I’m going to give this a try today. My favourite chutney is beetroot and apple which was my Gran’s recipe. Everyone seems to love so I always have to make extra!

  7. Kimby

    I like the combination you’ve picked. My Grandma always made green tomato relish (spiced with cinnamon, cloves, etc.) this time of year to use up the last of the garden bounty. Curious to see what you’d combine them with — have at it!

  8. Karista

    I too would love an apple tree in my yard. You’d think I’d have one living in Washington state. Love, love this chutney! And I much prefer the term Autumn, although I “fall” short when actually remembering to say it. Habit I suppose. :(

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  12. Juls

    I must admit, I’m pretty traditional with my homemade chutneys. But, being from South African stock, there is always a bottle of Mrs. Balls in every one of my family’s homes (I, personally, take offence at the list of ingredients on it but on mentioning this I suddenly got inundated with so many bottles of it that I’ve got the picture now that I’m not allowed to put on my ‘food snob’ hat when it comes to homeland fare)

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  15. Cinnamon Vogue

    Wow very nice. Wish you had used Ceylon Cinnamon as opposed to the Cassia Cinnamon though. :-) Yes, you probably would have had to use two Ceylon Cinnamon sticks because it is mild but boy does it create a far more sophisticated flavor and a better aroma. But great job. Really quite impressed.

      1. Cinnamon Vogue

        Just made this. Dear God this is good. Used White Bakers Sugar because we just couldn’t find the golden brown caster sugar. Was worried about the color but it came out just fantastic. We used 4 dried chili’s pounded in a mortar and pestle instead of messing about with fresh chili and chili flakes. And of course 2 Ceylon Cinnamon sticks. Instead of messing around with the oven we boiled our bottle. Hope that works. Anyway just wanted to thank you for your lovely recipe. It works.

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