Probiotic Apple Chutney

Probiotic Apple Chutney with Yogurt

Probiotic Apple Chutney with Yogurt

We’ve still got boxes of apples sitting around waiting for something good to happen to them. The sweeter and softer they get, the less appetizing they are. But all is not lost. Applesauce, Apple Butter, Apple Crisp, have been staples around here but now I’m trying something new! Apple chutney!

Wardeh over at GNOWFGLINS posted this 5-Spice Apple Chutney. I didn’t have all the ingredients on hand, but since I can’t follow a recipe without making it my own I thought I’d take it as inspiration and see what happens anyway. Here’s how I did it:


5 Spices Ready for Grinding

5 Spices Ready for Grinding

9 cups apples
1.5 cups partially dehydrated blueberries (in the freezer from last summer)
1.5 cups crispy walnuts
3/4 cup lemon juice
1/4 cup water kefir
1 tsp salt
1 Tbsp star anise*
1 Tbsp fennel*
1 Tbsp black peppercorns*
1 Tbsp ground cinnamon
1 Tbsp cloves

*In the future I will be making this with as little as half the spice listed. It got too strong after sitting in the fridge for a week or so.


  1. Probiotic Apple Chutney Ingredients

    Probiotic Apple Chutney Ingredients

    Grind all spices together in a coffee grinder that you don’t use for coffee.
  2. Core the apples and chop them into 1/4-1/2 inch pieces. (I like to use my hand crank apple master, but a knife works just as well.)
  3. Combine all the ingredients except the water in a bowl and toss to evenly spread the spices.
  4. Pack a half gallon jar and a quart jar with the mixture. Add water to each jar so that the contents are submerged, and at least 1 inch below the rim. Next time I’ll leave more like 2 inches. My jars overflowed!
  5. Probiotic Apple Chutney Packed in Jars

    Probiotic Apple Chutney Packed in Jars

    Put a lid on each jar loosely. Wardeh said “tightly,” but I don’t like unexpected explosions!
  6. Let sit at room temperature for a few days, checking to skim off any mold that forms.
  7. When you think it’s ready, eat it up! If your kids leave any for later, transfer it to the fridge.

Probiotic Apple Chutney after 2 days

Probiotic Apple Chutney after 2 days

So… the verdict? Delicious! It’s not mushy. There is a variety in the texture and flavors. It’s got sweet, sour, spicy, and a bit of fizz. It goes really well with yogurt. The kids went back for seconds… and thirds. We’ll definitely be doing this again! I’m looking forward to finding more things to pair it with… souffle? Pork chops? Now I’m hungry.
Probiotic Apple Chutney with Yogurt

Probiotic Apple Chutney with Yogurt

This post is part of Real Food Wednesday, Simple Lives Thursday, Pennywise Platter Thursday, Freaky Friday, Fresh Bites Friday, Fight Back Friday.

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11 comments to Probiotic Apple Chutney

  • Jennifer Reyna

    I think I’ll be trying this soon with less fennel and star anise. 🙂

    • Mama

      I love the fennel and anise, but wish I’d used a bit less pepper. I wasn’t very careful measuring, though, and I think I got too much pepper. I think you could probably cut all the spices in half and it would still be great.

  • I bought 5 Spice just to make this chutney. It is soooo good! Have you made her relish that has apples, oranges and cranberries? It is super yummy too and another way to use up your apples.

  • This looks really good!!!! Love and hugs from the ocean shores of California, Heather 🙂

  • This looks awesome. I’ll email you my address so you can send me some! 🙂

  • During the fall season, we love to visit our local fruit orchard and pick our own apples so that we can make some homemade apple chutney.

  • Bebe

    So, I started “this” chutney a few days ago but I’ve changed so many things I don’t know where to start! First, the apples I used: some aged Fujis from a box in our garage that I had decided would make a nice flavoring agent along with some grated ginger in my latest batch of kombucha. I added nine cups of peeled and sliced apples to 1/2 gallon kombucha for a day of second fermentation, then I strained the apples out, chopped them up and mixed them with the blueberries which I had taken out of my freezer and let sit in a strainer to thaw and drain overnight. Then, because I had other commitments, I just let the fruit sit in a big bowl on the counter, covered with a dinner plate… for two days! Finally today I mixed in the spices, salt and about 1/4 c org. sugar, the kombucha had made them rather tart with it’s fermentation but I’m out of coconut and palm sugars which I normally have. Because of that tart kombucha flavor I also skipped the lemon juice and whey altogether. And the nuts. Because as much as I love nuts I dislike the texture of wet nuts. I refuse to stir them into my oatmeal but love them sprinkled on top where the will remain crispy. As they should be. 😉
    I tasted for flavor (reminiscent of the spiced apples I favored in my youth… oh my!) and packed the chutney into two jars which are now covered with fine cheesecloth and sitting on my kitchen counter to let the sugar change into something better over the course of the next few days. At this point I’ve changed it so much I have no idea whether it will take two days or seven but I am positive it WILL be divine.

    • Bebe

      BTW, the apple ginger kombucha was a unanimous hit with adults and kids alike. Will definitely be using that combo again.

    • Mama

      Yay! That sounds amazing. I love innovation 🙂 Now that the last of ours has sat in the fridge for a while I’m wishing I’d used fewer spices. It’s too… strong… for me now. Next time I’ll use less so we’ll enjoy it longer!

  • Barbara

    How do you know when a fermented food is done and ready to go in the fridge?? Thanks in advance.

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