Cinnamon Apple Chutney

Cinnamon Apple Chutney

An Apple Cinnamon Chutney inspired by a masterful fusion of British and Sri Lankan traditions. Chutney is a chunky preserved sauce made with fruit, vinegar, sugar, and spices, traditionally served alongside snacks and main meals. Originating in South Asia, particularly India and Sri Lanka, chutneys were originally created as a way to preserve food.

We have to tell you, this particular chutney is quite fabulous. Sweet, spicy, and wonderfully balanced without being overly hot. The gentle heat of the chili plays beautifully against the sweetness of the apples, while Ceylon Cinnamon adds a certain je ne sais quoi—a subtle complexity that complements the fruit and helps tame the sugar.

A little chutney goes a long way. Spoon some onto samosas or empanadas, spread a thin layer on a French baguette with cream cheese, add a dollop to a sandwich, or enjoy it the Sri Lankan way with rice and curry. Best of all, this recipe is remarkably easy to make. If you're looking to impress guests, this is a wonderful addition to any hors d'oeuvres platter.

Prep Time :15 minutes
Cook Time :60 minutes
Serves : Makes 4 - 5 jars

  • 5 firm (not mushy) apples, peeled, cored and chopped up into 1/2 inche pieces
  • 2 onions, finely chopped
  • 4 dried red chillies (1 inch long), finely chopped with seeds
  • 2 Ceylon cinnamon stick
  • 2 bay leaves
  • 16oz red wine vinegar
  • 9 oz golden caster sugar
  • 2oz dark brown sugar
  • Salt
  • Pepper
  1. Tip the apples, onions, chilies, flakes, cinnamon sticks, bay leaves and vinegar into a large, thick bottomed none stainless steel saucepan.
  2. Bring to a slow boil on medium low heat (about 25 minutes. Once the apples have softened add the sugar, a pinch of salt and a twist of pepper and bring to a boil again and simmer (about another 30 minutes) or until thick.
  3. While the chutney is cooking cooking sterilize the jam jars by slwely bringing them to a boil in a pit of hot water. Make sure the jars are completey submerged.
  4. Once the shutney is ready tip the chutney into the jars and allow to cool completely before cllosing the lid.
  5. The chutney should be good for a number of months in the refrigerator.