Heat oil in a medium sauce pot. Add red onion and sauté about 3 minutes until translucent. Add jalapeño and ginger and sauté 1 minute.
Add remaining ingredients (apples through salt) and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened. Remove from heat and let cool.
Store in a glass mason jar or airtight container in the refrigerator up to 3 weeks.
Chutney can be served at room temperature or chilled straight from the refrigerator.
© Copyright 2022 Jessica Levinson, MS, RDN, CDN