Healthy Apple Chutney

Healthy apple chutney is sugar free and cultured

5 from 2 reviews

This healthy apple chutney is finished with cultured kombucha or cider vinegar for a probiotic twist on a traditional recipe. Don’t let the long list of spices scare you. Feel free to omit any that you don’t happen to have in your kitchen. It will still taste delicious!


  • 4 medium apples
  • 4 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tsp grated fresh ginger root
  • 1/2 tsp asafoetida
  • 1 tsp cardamom powder
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne (optional)
  • 6 dates (see notes)
  • 1/4 cup of water
  • 1 tsp salt, to taste
  • 1/41/2 cup apple cider vinegar or kombucha (see notes)


  1. Peel, core and coarsely chop the apples. I recommend using a mix of soft and hard apples as they will give the chutney a nice consistency (mostly sauce with some chunks.)
  2. Heat the oil in a sauce pan and add the seeds. When they start to smell fragrant add the ginger.
  3. Heat for one more minute, then add the apples with the powdered spices. Toss to coat the apples in spices.
  4. Pit and finely chop the dates. Add them to the apples with the water. Simmer until the apples are cooked and the chutney has thickened.
  5. Stir in salt.
  6. Pour the chutney into a sterile jar, and cool to room temperature. Make sure the jar is large enough for the added cider vinegar.
  7. Once the chutney has cooled, stir in the cider vinegar. The chutney is ready to eat right away, or leave it to ferment in a cool dark location until bubbly (about 3 days.)
  8. Store in the refrigerator for up to 1 month or freeze for up to 3 months.


  • The asafoetida and cayenne pepper can easily be omitted without impacting the overall flavour of the chutney. However, there are so many spices in this chutney that you can skip one or two of them without greatly impacting the overall flavour.
  • The dates are used as a replacement for sugar in this healthy apple chutney recipe. For a sweeter chutney, skip the dates and add a 1/4 cup of sugar or honey instead.
  • To ferment the apple chutney, use an apple cider vinegar that contains a mother. A few examples include: Viva NaturalsBraggs and Dynamic Health (affiliate links.)
  • The ACV can also be replaced by a sour kombucha tea. Make sure it’s really sour so that it can give the chutney the right tanginess.
  • Using 1/4 cup of vinegar results in a thick chutney that is rich and sweet. For a tangy chutney that is more of a dip than a spread use up to a 1/2 cup of vinegar.

Keywords: healthy, probiotic, sugar free, vegan, gluten free, fermented, fall, winter