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“By using a combination of 2 types of apples, you get a blend of chunky and saucy textures and with the addition of cider, a deep apple flavour. The plum adds more fruitiness and an attractive colour. Serve with pork, ham or chicken -- or -- use as part of an appetizer over cream cheese or a wheel of brie cheese”
1hr 5mins
2 cups

Ingredients Nutrition

  • 1 12 cups apples, tart, peeled and chopped (Crispin, Granny Smith, Northern Spy or Empire)
  • 34 cup apple, soft, peeled and chopped (McIntosh)
  • 14 cup onion, diced
  • 1 teaspoon gingerroot, minced
  • 13 cup sugar
  • 12 teaspoon kosher salt
  • 1 pinch hot pepper flakes
  • 1 12 cups hard apple cider
  • 12 cup plum, chopped (purple or red)
  • 1 tablespoon mint (or basil)


  1. Combine cooking apples, soft apples, onion, ginger, sugar, salt, hot pepper flakes and cider. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes or until soft apples start to break down.
  2. Stir in plums and simmer for 5 minutes longer or until plums start to soften and chutney is thickened. Remove from heat and stir in basil or mint.
  3. In clean canning jars, pour hot chutney into jar, inserting a narrow spatula gently into the jar to remove air bubbles. Let cool. Cover and refrigerate at least 2 days or up to 1 month.

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