Chutney is quite an exciting condiment. Sweet and sharp at the same time, it adds a bit of spark to otherwise simple meals. I seem be to making this Fresh Apple Chutney at least once a week at the moment, partly because Lina’s big box of apples are begging to be used, and mostly because we love it. A jar disappears in a couple of days. Spoonfuls of it will make its way onto sliced chicken breast, a pork chop, or roast beef. It spices up yesterdays’ leftovers which are being served cold for lunch. It’s a perfect sauce for meatloaf, or our Rosemary, Fennel and Garlic All Day Beef Burgers. And best of all, it’s easy, quick and stress-free.
Apple Chutney, Quick and Easy, Paleo and AIP
Looking for the recipe? Scroll all the way down.
A fresh variation on the traditional condiment, this Apple Chutney isn’t meant to be put into sterilized jars and kept for months. Make it. Use it. Then make some more. I try to keep my sulfite intake down to a bare minimum, as with the natural sweetners, so there’s enough sugar to sweeten, and enough vinegar to add sharpness, but not really enough to preserve.
Use the recipe as the basis for your own experiments, because we all have different preferences. I’ve made the Chutney with double the vinegar, but for me it becomes too sharp. You might like it. And personally, I find that ginger becomes overpowering if the dose is too generous – but maybe you want the added punch. A lot of Chutney recipes call for a hot spice – paprika, or chili – but because we limit our intake of nightshades I don’t add it to the mix.
I use my Festive Spice Mix as the base, and then add a little more of whichever flavour I want to enhance. If you haven’t got around to grinding up the six spices in the Festive Spice Mix – why? Do it now! It’s such a convenient and evocative blend for this time of year. I pop a teaspoon of it into so many dishes. I’ve also made the chutney using just cinnamon, cloves and ginger, and it’s just as good. These three gentle spices are totally okay if you are following a strict Autoimmune Protocol.
My favorite is to use Concentrated Date Juice as the natural sweetener – it gives the Chutney a lovely dark colour. I’ve also used Muscovar Sugar, which is fine. Some ingredients are difficult to find here in Italy, and I’ve only just found Molasses for the first time. So my next batch will be with Molasses. Maple Syrup could be interesting as well.
This post has been shared on the AIP Recipe Roundtable.
I hope this chutney gives your meals a little extra something.
Before you go, don’t forget to sign up for the News and download your Free Printables at the same time. Remember, as a reader of Paleomantic, you receive a 10% discount at Primal Kitchen and Primal Blueprint – just use the code PALEOMANTIC when you’re asked for it at Checkout.
Big thanks for spreading the Paleo message through all your Shares on Social and for your Pins – when you’re snuffling around Pinterest, check out my boards ‘On the Blog’ and ‘Paleomantic Recipes’ where you’ll find the fun graphics.
And thanks so much for choosing to shop through the Affiliate Links here. Affiliate Links are a cool way to support your favourite bloggers – you never pay more, and the small commissions help keep our blogs sustainable, and keeps the information freely circulating for all.
Best Wishes, Good Health and Happiness.
- 2 cups cored, peeled and diced apple
- 2 tablespoons sultanas
- 1 tablespoon Concentrated Date Juice or 1 tablespoon Muscovar Sugar or 1 tablespoon Molasses
- 1 tablespoon water
- 1 tablespoon Apple Cider Vinegar, to be added last
- Spices: Paleo
- 1 teaspoon Festive Spice Mix (see my recipe categorised in Condiments)
- ½ teaspoon ginger
- 1 teaspoon cloves
- Spices: AIP
- ½ teaspoon ginger
- 1 teaspoon cloves
- 1 teaspoon cinnamon or 1 x 10cm thin cinnamon stick
- Place all ingredients except the Apple Cider Vinegar into a small (1 litre capacity) saucepan.
- On a medium heat, bring to simmer, gently mixing with a wooded spoon until the sweetner and spices are well mixed with the apple. Pop on the lid.
- Allow to cook with the lid on for 15 minutes, then add the vinegar and mix well.
- Cook for another 10 minutes, stirring once or twice.
- Place the hot chutney into 200 mililitre capacity jar, and allow to cool with the lid off.
- Serve cold as an accompaniment to beef, pork and poulty dishes.