This Indian Apple Tomato Chutney is made with Bramley apples, tomatoes, and a blend of spices. It’s sweet, tangy, and pairs well with poppadoms, bread, or even alongside your favourite Indian vegetarian curry. It all comes together in one pot, making it simple and fuss-free.
This chutney is actually inspired by my ever-popular Indian Mango Chutney recipe. The flavours are spot on – a perfect balance of sweet, sour, and spice – and yes, they taste amazing with poppadoms too!
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🍏Indian Apple Tomato Chutney – Easier Than You Think
Once the apples are prepped, the rest is simple – just cook everything down until the liquid’s gone and your homemade chutney is ready.
This apple & tomato chutney recipe uses no oil, unlike many traditional Indian chutneys with mustard or cumin seeds.
I first made it nearly 15 years ago when my neighbours shared their homegrown Bramley apples. Since then, it’s become a regular in my kitchen every apple season.
👩🏻🍳Sandhya’s Top Tips
- Don't forget to peel the apples. This extra step will make a difference in your chutney.
- Use a chopper – I always chop the apples, ginger, and garlic in a mini chopper to small pieces. It saves time and means the chutney cooks a lot faster.
- Vinegar and sugar first – I start with these before adding anything else. It helps all the flavours come together beautifully.
- Don’t skip the spices – The Indian spices really make the chutney sing. I wouldn’t leave any out if I want that authentic taste.
- Kashmiri chilli powder – This is very mild and gives a lovely colour. I usually use the full amount, but if you prefer it gentler, half is enough. Don't swap it with paprika.
- Simmer gently – I cook it uncovered on medium low heat so it doesn’t burn and the flavours stay bright.
- Stir often – I like to set a timer and stir every 8–10 minutes. It keeps the chutney from sticking and keeps the colour nice.
- Whole spices work best – I use cinnamon sticks and whole cloves. Ground spices can make the chutney darker than I like.
- Storage – I keep mine in sterilised jars. Once opened, it lasts 2–3 weeks in the fridge, though it rarely sticks around that long!
📋Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Cooking Apples – I go for British Bramley apples since they’re easy to find in most supermarkets. If you’ve got an apple tree in your garden, even better!
- Ginger Garlic – I use Fresh ginger & Fresh garlic cloves for authentic depth of flavour. Don't sub with puree or powder.
- Spices – A mix of whole and ground spices adds layers of flavour. Change it up with curry powder.
- Vinegar – White vinegar or apple cider vinegar both work well. I use whichever I have in the pantry – either will give that tangy kick.
- White sugar – Adjust to your taste. I haven’t tried brown sugar, but it should work just as well.
- Salt – Around 1 teaspoon, or adjust to taste.
🔪How to Make Indian Apple Tomato Chutney?
Step 1. Cook vinegar and sugar in a large pan until the sugar dissolves.
Step 2. Add apples, canned tomatoes, and spices. Mix well.
Step 3. Cook uncovered on medium -low heat for 30–35 minutes. Stir every 8-10 minutes, so it doesn't catch the bottom of the pan.
Step 4. Cook the apple & tomato chutney until there is no liquid left.
Remove whole spices if desired, then spoon into sterilised jars and let cool before sealing.
🍽 What to Serve With this Chutney?
This apple chutney goes beautifully with Vegetarian Indian curries like Paneer Curry and Whole Masoor Dal, but it’s not just for curry! I love it with sandwiches, cheese, or even as a little flavour boost in wraps.
One of my other favourite ways to use it is in a falafel wrap – I add a teaspoon of this tomato apple chutney, then layer it with lettuce, tofu fried rice, air fryer falafels, pickled red onion, kachumber salad, and a drizzle of vegan burger sauce. Honestly, this combination always works.
🧂Storing This Chutney
- In the fridge: Once the chutney is cooked, pour it into sterilised jars and seal with lids. It will keep for at least 6 months unopened. After opening, store it in the fridge and use within 2–3 weeks to enjoy it at its freshest.
- In the freezer: For longer storage, you can freeze the chutney for up to 6 months. Pour it into sterilised jars, cover with lids, and let it cool completely before freezing. Thaw in the fridge before serving.
❓Recipe FAQs
Not at all. The sweetness of the apples and sugar balances the spices, so it’s mild with just a gentle warmth from the Indian spices.
Yes! You can freeze it for up to 6 months. Just thaw it and let it come to room temperature before serving.
If you don’t have Bramley apples, any tart cooking apple works well. Good substitutes include Granny Smith, Howgate Wonder, or Lord Derby. These apples give the chutney the right balance of sweetness and tang.
I peel Bramley apples because it gives the chutney a smoother texture and a more consistent colour. The skins can make the chutney a bit chunky and darker, so peeling helps keep it looking and tasting just right.
More Easy Chutney / Sauce Recipes
Ingredients
- 600 g Bramley apples peeled, cored, and chopped (3 apples)
- 400 g canned tomatoes chopped (about 1 ¾ cups)
- 3 cloves garlic peeled and finely chopped
- 1 inch fresh ginger peeled and finely chopped
- 100 g white granulated sugar ½ cup
- 100 ml vinegar white wine or apple cider (a little more than ½ cup)
- 1 teaspoon nigella seeds
- 1 teaspoon garam masala
- ½–1 teaspoon Kashmiri chilli powder
- 1 small cinnamon stick
- 8 black cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Peel, core, and chop the apples. Chop the garlic and ginger finely. For a shortcut, add everything to a chopper and chop them finely.
- In a large pan, add the vinegar and sugar. Heat gently until the sugar dissolves.
- Add all the remaining ingredients. Mix well.
- Simmer uncovered on low heat, giving it a stir every 8–10 minutes. Cook until the apples soften, the tomatoes blend in, and most of the liquid has reduced – about 30–35 minutes.
- Taste the chutney and adjust sugar or chilli if needed. Remove the cinnamon stick and cloves before serving if you prefer.
- Pour the chutney into sterilised jars. Let it cool completely before sealing.
Notes
How Much Quantity Will This Make?
This recipe will fill approximately 2 standard 350ml (12oz) jars of chutney. If you like a thicker, more reduced chutney, it might fill slightly less, around 1½–2 jars.Sandhya’s Top Tips
- Use a chopper – I chop the apples, ginger, and garlic into small pieces in a mini chopper to save time and speed up cooking. You can grate them too.
- Vinegar and sugar first – Adding these before everything else helps the flavours come together beautifully.
- Choose tart apples – A tart variety works best for this chutney.
- Adjust the sweetness – Taste as you go and add sugar depending on how sweet your apples are and how sweet you want the chutney.
Jen says
This looks great! I would love if you submitted it to my Power of Pink Challenge to raise Breast Cancer Awareness.
julie says
Innovative chutney.. Looks yummy!!
First time to your space and glad to follow you:-))
Do drop by my space too
Erivum Puliyum
San says
Lovely apple chutney sandy. Unique and something very succulent.
chitraj.hegde says
very much innovate i am hearing for the first time..this kind of chutney..sounds gr8....must try..book marked
Jay says
sounds new n scrumptiously tasty sandhya..;)
Aarthi says
This looks really good..I love the combo.
vineetha says
I wish I had neighbours like u .Which part of London r u ? I live in Southwest (wimbledon )