Crab Apple Chutney (Easy Recipe)

Welcome to my kitchen, where I’m excited to share one of my all-time favorite recipes – Crab Apple Chutney.

This unique chutney is packed with flavors that perfectly balance each other, making it the perfect accompaniment to any dish.

Whether you’re a seasoned cook or a beginner, you’ll love how easy this chutney is to create, and how it takes even the most basic meal to a new level.

So, let’s get started!

5 Reasons You’ll Love This Crab Apple Chutney Recipe

1. Versatile: Crab Apple Chutney is an extremely versatile condiment, and can be paired with a wide range of dishes, from grilled meat, sandwiches, to roasted vegetables, and cheese plates.
2. Unique Flavor: The sweet yet tangy taste of this chutney comes from the combination of crab apples, brown sugar, and cider vinegar, while the spiciness is brought on by chilies and ginger.
3. Easy to Make: This recipe is extremely simple and straightforward, requiring only a few ingredients that are easily accessible in most grocery stores.
4. Freezer-Friendly: This recipe makes a big batch of chutney, and the good news is that it is freezer-friendly. You can freeze it for up to three months, and bring it out as needed.
5. Impressive Gift: Crab Apple Chutney is a perfect homemade gift for special occasions like a holiday, birthday, or dinner party. Your friends and family will be impressed with your culinary skills!

Recommended Equipment

• Large Pan – This pan will be used to simmer and cook all the ingredients.
• Sterilized Jar – These jars will be used to store the chutney once it’s cooked.

Ingredients You’ll Need

• Crab Apples (680g), Chopped – Use fresh appalachian crab apples to make sure that the chutney has the right texture and consistency.
• Brown Sugar (230g) – The brown sugar provides the sweetness that balances the strong flavors of the chutney.
• Onion (1), Chopped – The onions add depth and flavor to the chutney while balancing out the sweetness.
• Chilies (1-3) – The number of chilies to be used depends on your taste buds. Feel free to adjust the quantity as per your preference.
• Fresh Ginger (3/4 inch) – The ginger adds a spicy, warm flavor to the chutney.
• Turmeric (2 tsp) – The turmeric adds a golden yellow color to the chutney.
• Cider Vinegar (1/2 pint) – Adds a sour and tangy taste that complements the sweetness and spiciness of the chutney.
• Salt – To taste.
• Anything else you fancy! – This recipe is customizable, so feel free to add any spices or herbs that you would like to experiment with.

How To Make Crab Apple Chutney

1. Combine all the ingredients into a large pan with no lid.
2. Gently simmer over low heat, stirring occasionally, for at least an hour or until most of the liquid has evaporated.
3. Once the chutney has achieved your desired thickness, pour it into sterilized jars.

5 Tips and Tricks for The BEST Chutney

• Choose the right crab apples – Make sure to use fresh, colorful crab apples for best flavor and texture.
• Don’t skip the sterilization step – Ensure that the jars are thoroughly cleaned and sterilized before filling them with the chutney to prevent any bacterial growth and prolong its shelf life.
• Experiment with spices – Feel free to add spices of your choice to create your own unique twist on this recipe.
• Store in a dark, cool place – Store your chutney in a cool, dark place to preserve its flavor and color.
• Give it time – It’s important to allow the chutney to sit, ideally for a few days, to allow its flavors to meld together.

Uses For Crab Apple Chutney

1. As a sandwich spread – Use it as a sandwich spread or as a topping for sliders or wraps.
2. As a cheese plate accompaniment – Serve it alongside a cheese board in place of traditional jams or jellies.
3. As a marinade – Use it as a marinade for chicken, pork, or lamb for an added burst of flavor.
4. As a salad dressing – Adding a tablespoon or two of chutney to your salad dressing will give it an exciting new flavor.
5. As a dipping sauce – Offer it as a dipping sauce for samosas or spring rolls.
6. As a topping for roasted meats – Garnish your roasted meats with a spoonful of this chutney to add a burst of flavor.
7. As a glaze for vegetables – Brush the chutney on roasted vegetables for a sweet and spicy glaze.
8. As a condiment with crackers – Serve it as a dip for crackers and veggies.
9. As a topping for baked brie – Place a spoonful of this chutney on top of baked brie before serving for a flavor explosion.
10. As a sandwich filling – Add to your sandwich fillings to give it a unique twist.

Recipe Variations

• Spicy Mango Chutney – Swap crab apples with mangoes, and replace chili peppers with jalapenos or serranos for a spicy twist.
• Apple and Cranberry Chutney – Add cranberries to the recipe for a touch of tartness and red color.
• Spiced Pear Chutney – Replace apples with pears and add a dash of cinnamon, nutmeg, and cardamom for a cozy fall flavor.
• Sweet and Sour Chutney – Amend the recipe by using white sugar instead of brown sugar and omitting the chilies for a sweet and sour flavor.
• Pineapple Chutney – Swap crab apples with pineapple, add a hint of ginger and replace cider vinegar with white vinegar for a tropical twist.

Substitutions

• Brown sugar – You can use white sugar or coconut sugar as a substitute for brown sugar.
• Cider vinegar – You may use white or red wine vinegar instead of cider vinegar.

Storing, Freezing, and Reheating

• Storing – Store your chutney in sterilized jars in a cool, dark place for up to six months.
• Freezing – You can freeze the chutney in an airtight container for up to three months.
• Reheating – To reheat, pour the chutney into a saucepan over low heat until it is warmed through.