Martino´s spicy hot apple chutney

apple chutney
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Autumn cooking, taken care of my apples!

Autumn is here and the apples are hanging ripe in the trees. Then it’s time to take care of them and why not make Martino’s spicy hot chutney. It is perfectly possible to have apples instead of the traditional mango. And I like to have a little extra of chili to get it really hot, but you decide for yourself how strong yours should be. I also take a spoon with a piece of brie cheese on a slice of rya bread, yummy!

Or check out some inspo down here…!

Chef Martino

…”I like to use really sour apples and I do not peel them either, I take  the whole apple even the appel cores. I imagine there is taste in them, anyway – in fact they are healthy”….

Oh, I like hot chili. But I didn ‘t dare take the “mega, ultra hot chili called Carolina Reaper. 2, 200 200 SHU, officially the Worlds Hottest Pepper. SHU is a way of quantifying how spicy a pepper is by measuring the concentration of capsaicinoids. Capsaicin is the chemical responsible for the spicy sensation within a pepper. (the little red one ar right)

The seasoning in a chutney should feel a little fruity with hints of cinnamon, star anise, ginger, bay leaves, turmeric and cloves. And how sweetness meets the heat from chili and acid from apple cider vinegar

Apple chutney

Put everything in a thick-bottomed saucepan and cover with the lid, put the saucepan on a low heat and slowly “melt” all the ingredients together!


Apple Chutney Chef Martino

If you have the opportunity to buy fresh ginger and turmeric, you should definitely do so. But since not everyone can, I have made the recipe without.

  • Prep Time5 min
  • Cook Time30 min
  • Total Time35 min
  • Total Costcheap


  • 4 big apples                         
  • 2 onions
  • 4 garlic cloves
  • 1 tbsp turmeric
  • 1 red chili pepper
  • 1/2 of a nutmeg
  • 5 clove 
  • 10 black peppercorns
  • 1 tsp koriander
  • 1 tbsp ginger
  • 2 star anise
  • 2 bayleaf
  • 1 dl brown sugar
  • 1 tsp salt
  • 1/2 dl apple cider vinegar
  • 1 dl water



Peel the onion and garlic, if you want to peel the apple as well. I do not do that.


Chop up all the ingredients and place in the saucepan. Then pour in the rest of the ingredients and put on a lid. Then let it all simmer together. Stir occasionally, the sugar may burn to the bottom.


After about 30 minutes, everything should be boiled together, if the chutney feels a little dry, you can add a little zip of water.


Taste the chutney, it is of course personal but I want the acid to meet the sweetness. The chutney should be a little spicy, I think. Maybe a little more of both is needed. Taste, taste.

Now its ready!


Pour the hot chutney into a clean glass jar and then place in the fridge. It can stay in the fridge for a long time, but since there is no preservative in it, it may start to mold after a few weeks. Then just throw it away, but hopefully you have already eaten it.

Thank you very much and hope you like the recipe. If you have any questions, you can use the live chat, I usually answer within 20 minutes and can hopefully help you. Happy Cooking – Good Cooking!

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