Apple Chutney

Apple Chutney

Course Sauce
Author Susan Evans, Certified Clinical Herbalist


  • 3 large tart cooking apples such as green Granny Smith peeled, cored, and chopped
  • 1 small red or green bell pepper
  • 1/2 cup chopped onion
  • 1/3 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbs grated orange peel
  • 1 tbs grated fresh ginger
  • 1/2 tsp ground allspice


  1. Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 30 minutes, stirring often. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.

Recipe Notes

Makes about 2 ½ cups