Go Back
–+ servings
Hibiscus Chutney in a glass jar surrounded by fresh hibiscus calyces.

Hibiscus Chutney Recipe

Tart and spicy, this crimson condiment is a lovely accompaniment to Indian dishes and curries. It makes a bold impression on a cheese plate, pairing well with aged cheeses and crisp apples. Hibiscus chutney balances out the savory and starchy flavors of stuffing and can serve as an innovative twist on cranberry sauce.
5 from 1 vote
Print Recipe Pin Recipe
Course Condiment
Yield 2 quarts

Equipment

  • Food processor
  • Large pot

Ingredients
  

  • 1 pound fresh hibiscus calyces (Hibiscus sabdariffa) - Can substitute 3 ounces of dried hibiscus flowers for 1 pound of fresh calyces.
  • 1 teaspoon ginger powder
  • 1 ½ teaspoons black pepper
  • 2 teaspoons cinnamon powder
  • 2 teaspoons coriander powder
  • 1 teaspoon fine sea salt
  • 2 jalapeño peppers
  • 10 ounces onions
  • 18 ounces apples, red or green
  • 1 ½ cups organic whole cane sugar
  • 1 ½ cups apple cider vinegar

Directions
 

  • Peel the hibiscus calyces from the green ovary if using fresh. Peel the onions and core the apples; chop both coarsely.
  • Blend the onions, apples, hibiscus (dry or fresh), and jalapeños in a food processor.
  • Add the remaining ingredients to the blended hibiscus-onion-apple slurry in a large pot with a heavy bottom. *If using dried hibiscus, add 6 cups of water to the pot.
  • Simmer for 2 hours, stirring frequently.
  • Let cool and place in a jar. Will keep refrigerated for 1–2 weeks. Freeze any extra in freezer-safe jars.