Apple Chutney

Total Time:
1 hr 15 min
15 min
1 hr

makes about 3 cups

  • 6 Granny Smith apples, peeled, cored and half-inch diced
  • 1 cup chopped yellow onion
  • 2 tablespoons minced fresh ginger
  • 1 cup freshly squeezed orange juice (2 oranges)
  • 3/4 cup good cider vinegar
  • 1 cup light brown sugar, lightly packed
  • 1 teaspoon whole dried mustard seeds
  • 1/4 teaspoon hot red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup raisins

Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.

Set aside to cool and store covered in the refrigerator for up to 2 weeks.

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4.9 13
I am canning it at this very's delicious.The recipe made 6 half pints.I believe the end result depends on the size of the apples and how you cut them up.Have been trying to find different recipes for all my apples. Did apple butter,apple sauce,Charoses, and now this chutney. Doing a craft show this weekend so won't be able to make any more batches until Monday.Can't wait..thanks so much..this stuff is great! item not reviewed by moderator and published
The recipe says it makes about 3 cups. It made wayyy more than that. Fortunately it's pretty tasty. Hopefully it will freeze well. item not reviewed by moderator and published
Yum! This was perfect with some sharp white cheddar on a cracker. I didn't realize the recipe made as much as it did, I froze the rest in 3 separate portions for later. It was a bit vinegar-y by itself but combined with the creaminess of the cheese it worked really well. item not reviewed by moderator and published
This is really good!!!! Served w goat cheese and pita chips! So glad I canned the rest as it will go with everything. item not reviewed by moderator and published
this is great stuff. made it last week to have with pork roast. For Thanksgiving i added some of it to half of my traditional bread dressing/stuffing which i always make in muffin tins to increase the number of crispy parts my family loves. adding this chutney was a hug success and was loved by all. Thanks Ina!!!!!! you do it again. item not reviewed by moderator and published
This tasted absolutely fantastic with my latkes for Thanksgivukkah! I ran out of apple cider vinegar so I just used a apple cider and about 3 tbs of balsamic vinegar to give it that kick. Also I used craisins instead of raisins. item not reviewed by moderator and published
I just made this and only giving it 5 stars as I see everyone else did! I tasted one little apple and it seems a little vinegary, so hopefully as it cools that will mellow out a bit. It also took longer to cook. I simmered it, which didn't seem as clear in the directions. It looks and smells amazing! I love the thickness and look forward to serving it with baked chicken and also for Thanksgiving dinner! Ina never fails me!! item not reviewed by moderator and published
I have made this recipe twice and it is superb! Layer sharp cheese over a hearty cracker and top with chutney. This got rave reviews from my guests. item not reviewed by moderator and published
This was delicious! Served it with pork tenderloin as well as with cheese and crackers. item not reviewed by moderator and published
YUM! So mad at myself for taking so long to make this... It's the perfect combination of sweet, tangy, and spicy, all at the same time. Thank you Ina! item not reviewed by moderator and published

This recipe is featured in:

Fall Entertaining Guide