Camille Styles

Global Kitchen

This One Pot Apple Chutney Will Seriously Upgrade Your Cheeseboard

September 20th, 2018

Correct me if I’m wrong, but cheese boards seem to be the ultimate food choice for entertaining. What I love about the concept is that every person seems to have their go-to style and rules for creating one. Some people let the cheese be the star with accoutrements that compliment, some like to add special sweet treats to pair with the selection of cheeses, and others work to create a balance between the cheese charcuterie choices. I never really grew up with cheese boards being at parties and gatherings, picture more platters of samosas and fresh veggie dishes topped with all the spices than plates of cheese with prosciutto and fruits. Somewhere over the last few years though, I’ve come to love throwing together a cheese board with all my favorite nibbles and treats. They really do make for the easiest entertaining bites and everyone can help themselves as they like. What’s my twist though? Adding a big bowl of homemade chutney to the board.

I’ve seen lots of cheese boards paired with a jar of jam and some add honey for that touch of sweetness, but in my own opinion, nothing can take your cheese plate to the next level more than a sweet and savory chutney that pairs so well with the saltiness of cheese.

One Pot Apple Chutney

one pot apple chutney - the perfect addition to your cheeseboards | this brown kitchen

Serves 10


  • 2 – 3 tbsp ghee or oil
  • 1 sweet yellow onion, about 2 cups finely diced
  • A pinch of salt
  • 1 clove garlic, finely minced
  • 1 tsp fresh grated ginger
  • 1 jalapeño, seeded and finely minced
  • Heaping 1/4 tsp mustard seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • 2 Granny Smith apples, peeled and finely diced
  • 2 gala apples, peeled and finely diced
  • 4 tbsp granulated sugar
  • 1 tbsp honey
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup apple cider vinegar
  • 2 tbsp water


  1. in a dutch oven style pot, add the ghee and bring up to a medium heat.
  2. add the onions and a pinch of salt and cook, stirring occasionally for about 5 minutes until the onions start to become translucent.
  3. add the minced garlic, grated ginger, minced jalapeño, and spices, stirring to combine with the onions. let cook for another 5 minutes while you prep the apples.
  4. peel and dice the apples into small pieces. add to the pot along with the sugar, honey, additional salt, pepper, apple cider vinegar, and water. stir to combine.
  5. bring the heat down to a low-medium, and let the chutney cook down for about 45 – 50 minutes, stirring occasionally to keep it from sticking to the bottom of the pot.
  6. the chutney is done once the apples and onions have broken down and there is no liquid leftover in the mixture.
  7. remove from heat and let cool. taste and salt as needed.
  8. store in the fridge until ready to use, enjoy!

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Show Comments +

  1. Eva says:

    Looks yummy! I’m an accoutrements cheese boarder, but I the chutney sounds really excellent. Could probably eat this way every single day.

    Eva |

  2. […] Apple Chutney is going on my fall cheeseboard rotation list. Keep an eye out for a cheeseboard post coming […]

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