Apple Chutney

A bowl of chunky apple chutney topped with optional crushed red pepper flakes and thyme leaves.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes about 2 cups

Active Time: 40 minutes

Total Time: 40 minutes

Cooler autumn days mean a greater availability of crisp, juicy apples. To make this chunky apple chutney, choose semi-tart, firm baking apples like Braeburn or Honeycrisp.


  • 1½ pounds apples, peeled, cored, and cut into pieces

  • 1 cup chopped onion

  • 1 teaspoon finely chopped garlic

  • ½ cup plus 2 tablespoons granulated sugar

  • ¼ cup plus 2 tablespoons apple juice

  • 3 tablespoons white wine vinegar

  • 1 teaspoon five-spice powder

  • ½ teaspoon fine sea salt

  • Crushed red pepper flakes, optional

  • Thyme leaves, optional for garnish


Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat to a simmer and cook, stirring often, until the liquid reduces to just enough to glaze the apples and onions, about 30 minutes. Be sure to stir the bottoms and sides to keep the mixture from scorching.

Spoon into a serving bowl or storage container. If made ahead, it can be refrigerated for up to 3 days. Sprinkle with the red pepper flakes and the thyme leaves, if you like, to serve.