Apples and cheese are a match made in heaven, and we like a double dose! This KORU® apple chutney pairs perfectly with salty cheeses thanks to its deep flavor and sweet notes delivered by balsamic vinegar.

Take your cheese platters to the next level with this easy-to-make chutney that will impress your guests and add a touch of sophistication to your get together.

Recipe Development and Photography: Williams-Raines

Yield: About 2 cups


Apple chutney 

  • 2 tablespoon olive oil 
  • 1 medium yellow or red onion, chopped fine (pea-sized pieces)  
  • 2 KORU® apples, peeled, cored and chopped small 
  • 1/3 cup balsamic vinegar* 
  • 1/3 cup water 
  • 1 tablespoon maple syrup 

 Optional garnish and seasoning

  • 1 teaspoon olive oil 
  • 1 teaspoon fresh Rosemary, minced, plus more for garnish  
  • 1 teaspoon maple syrup 
  • 1/4 teaspoon salt  
  • Pinch of ground pepper


  1. In a medium pot, warm the olive oil over medium heat. Add onions and sauté until translucent, about 3-5 minutes.
  2. Add the chopped KORU® apples and continue to cook for an additional 5 minutes, stirring regularly to avoid sticking.
  3. Add the balsamic vinegar, water and maple syrup, stir well and bring to a boil.
  4. Lower the heat and simmer for 10 minutes. Using a potato masher, gently crush the apples to break up the larger pieces, taking care not to burn yourself. The chutney should have the consistency of a chunky apple sauce.
  5. Keep simmering until the most of the liquid has evaporated. The cooked apples should be very tender but still offer a little bite. If the apples are still too hard at this stage, add some extra water and continue simmering. Repeat until the liquid has mostly evaporated and apples are tender. The chutney should be thick and a wooden spoon or spatula dragged through the mixture should leave a clear path that isnt immediately filled by liquid.
  6. Taste and, if needed, adjust flavor with optional seasonings and garnish. Olive oil and extra maple syrup can help mellow out and bitterness, while salt and pepper can help offset a chutney thats too sweet.
  7. Set aside and let cool.
  8. Store in an airtight container in the fridge. Bring up to room temperature before serving. 


*Use the best balsamic vinegar you can afford. It will make a huge difference to the final taste. 

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