Stuffed baked apples with red onion chutney

This fantastic combination of sweet apple, mashed potatoes, and caramelized onion is a true favorite. It is so delicious that you might think about preparing just a little more than you need.


Difficulty: Medium

Time: 45 min. preparation time, 25 min. baking time

Nutrition: Calories ca 293 / Protein 4g / Carbohydr. 24g / Fat 18g

Ingredients (4 servings)

500 gpotatoes
3onions (red)
1.5 tbspvegetable oil
1 clovegarlic
0.5 tspcayenne pepper
2 piecesstar anise
100 mlred wine
25 mlbalsamic vinegar
80 gbutter
80 mlmilk
0.5 tspnutmeg


frying pan, large saucepan, baking dish, oven, vegetable peeler, potato masher, cooking spoon, piping bag, cutting board, knife

Wine Tip

This light-bodied wine offers moderate acidity partnered by fruity strawberry notes, which blend well with the flavors found in apple and onion chutney. Trollinger is usually consumed within a year of being bottled.

Step 1

Stuffed baked apples with red onion chutney

Preheat oven to 180°C/350°F. Cut off the top of each apple to form a lid. Scoop out the core with a spoon. Replace lids, place apples into a baking dish, and bake for approx. 10 – 15 min. Remove from oven.

baking dish, oven, cutting board, knife

4 apples

Step 2

Stuffed baked apples with red onion chutney

Increase oven temperature to 200°C/400°F. Cut onions into rings. Mince garlic.

3 onions / 1 clove garlic

Step 3

Stuffed baked apples with red onion chutney

In a frying pan, sauté onions in some vegetable oil on medium-low heat for approx. 5 – 7 min. Add garlic, cayenne pepper, and star anise and continue to sauté for approx. 1 – 2 min.

frying pan, cooking spoon

1.5 tbsp vegetable oil / 0.5 tsp cayenne pepper / 2 pieces star anise

Step 4

Stuffed baked apples with red onion chutney

Deglaze pan with red wine. Add vinegar and gently simmer for approx. 10 – 12 min. until liquid is reduced by half and thickened. Season with salt and pepper.

100 ml red wine / 25 ml balsamic vinegar / salt / pepper

Step 5

Stuffed baked apples with red onion chutney

In the meantime, peel potatoes, halving any large ones. Cook in salted, boiling water for approx. 20 – 30 min. until tender. Drain well. Return hot potatoes to pan, mash with a potato masher, and season to taste with salt. Add butter, milk, and nutmeg and mash until smooth.

large saucepan, vegetable peeler, potato masher

500 g potatoes / 80 g butter / 80 ml milk / 0.5 tsp nutmeg / salt

Step 6

Stuffed baked apples with red onion chutney

Fill mashed potatoes into a piping bag and pipe an even amount of the filling into each apple. Replace lids. Bake in a preheated oven at 200°C/400°F for approx. 10 – 15 min. Serve draped with onion chutney.

oven, piping bag