Spiced Apple Chutney

It might sound odd to blitz a chutney. But this spiced apple chutney is so good, so I hope you will follow my advice. Serve with any curry to add spice and sweetness.

Spiced Apple Chutney
Spiced Apple Chutney
Head straight on to the Recipe For ♥ Spiced Apple Chutney ♥

There is one thing about airlines that will always confuse me. KLM for example, offer cheaper flights to destinations other than their hub, Amsterdam. The same goes for Air France and not flying to Paris. And for Turkish Airlines and not staying in the country. This makes no sense to me. Dave and I need to be in The Netherlands next month. But the return flight on KLM, direct from Amsterdam to Cape Town is more expensive than if we flew a round trip via Amsterdam to another destination. There have been suggestions by so called travel experts on Twitter to work around this. They suggest skipping a leg of your flight. Their advice is to book, for example, Cape Town Dublin return via Amsterdam and just not get onto the flight to Ireland. Whereas this sounds like a great idea, it is terrible advice.

Today’s inspirational recipe from Lavender and Lime ♥ Spiced Apple Chutney ♥ #LavenderAndLime Share on X

If legs are missed, airlines can cancel the whole journey, including any future returns. We had a first hand experience of this when our flight was changed by Air France. Instead of flying from Cape Town to Paris direct, we had to fly via Johannesburg. And FlySafair altered our booking reference for some reason. So when we got to Johannesburg we were initially denied check in for our onward flight as it showed we had missed the initial leg. Once this was sorted, we had to be escorted onto the plane as it was already boarding. It also meant that we could not change any part of our ticket going forward. We were lucky in that we had no issues on the return flight as it would not have been fun being stranded in Paris! Have you ever considered skipping a leg of your journey to save money?

Spiced Apple Chutney


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5 from 2 votes

Spiced Apple Chutney

This smooth chutney has the perfect level of spice
Recipe Category: Asian, Condiments
Makes enough for: 1 batch chutney
All Rights Reserved: An original recipe from Lavender and Lime


  • 500 g Granny Smith apples, peeled, cored and cut into chunks
  • 7.5 mls fine salt
  • 15 g fresh root ginger, peeled
  • 2 cloves garlic, peeled
  • 1 shallot, peeled and quartered
  • 1 birds eye chilli, cut in half and seeded
  • 37.5 mls canola oil, divided
  • 7.5 mls yellow mustard seeds
  • 3.75 mls fenugreek seeds
  • freshly ground black pepper to season
  • 3.75 mls groud cumin
  • 2.5 mls ground turmeric
  • 200 mls apple cider vinegar
  • 100 g erythritol


  • Place the apples into a colander and sprinkle the salt over them
  • Cover and leave to stand for an hour before rinsing the salt off with cold water
  • Leave in the colander to drain
  • Place the ginger, garlic, shallot and chilli into a blender with 15mls of the oil and blitz until fine
  • Heat the rest of the oil in a heavy bottomed sauté pan over a medium temperature
  • Add the mustard seeds and fenugreek seeds and fry until they start to pop
  • Then add the ginger paste and season generously with pepper
  • Lower the temperature and stir to make sure the paste does not stick
  • Add the cumin and turmeric and cook while stirring, until fragrant
  • Add the vinegar and erythritol and still until the erythritol has dissolved
  • Add the apple, stir to combine and leave to simmer for 45 minutes, stirring occassionally
  • Use a stick blender to blitz the apples until fine then cook for a further 15 minutes
  • Remove from the heat and place into sterilized glass jars
  • Leave for 3 weeks before using and use within 3 months of opening
  • You can store the chutney in the sealed jars for up to a year


See this post on how I sterilize my glass jars.
View the previous posts on September 7:

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16 thoughts on “Spiced Apple Chutney

  1. Absolutely love the chutney recipe and have everything but the artificial sweetener at home as use stevia myself. Want to try soonest as it would fit into a lot of my open sandwich and wrap ways of eating! Yes, the pricing you describe is used by many airlines but would take a page to try explain!!! No, have not done it in a recent timeframe . . . there are ways around it without ‘officially skipping’ . . . ie compassionate grounds etc . . .

  2. I love this! Chutneys are so fun to make. I always make them in the fall, although I have a strawberry chutney that was a hit! I also like to add raisins or dried cranberries, depending on the mood. Great recipe.

  3. Hi Tandy, thanks for the recipe. Indirect flights are cheaper, probably because they are less popular. It makes your flight longer and more tiring. I have been very sick so am trying to catch up a bit.

    1. I am glad you are on the mend. We have little choice in CPT with direct flights, but I must say we have chosen to spend more in October and spend less time travelling 🙂

  4. I don’t think I’ve ever really had a chutney. It sounds delicious and interesting with all the spices. We are getting into apple season here. This would be perfect to try.

  5. i do love a good gingery chutney. A japanese friend deliberately missed one of her legs on the way in (or out of?) australia which was a terrible bother in that it became a security issue and they thought something awful had happened to her! it was really hard to sort out with the airline.

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