Apple Raisin Chutney Recipe
Make a batch of this Apple Raisin Chutney Recipe, delicious with meat, or as an appetizer paired with goat cheese, crackers, figs, and nuts!
Apple Raisin Chutney is a savory, chunky sauce made from apples, brown sugar, vinegar, and an abundance of herbs and spices. Its sweet and savory flavors complement meat dishes, such as chicken, pork chops, and ham. It’s a delicious recipe served as an appetizer with goat cheese! This post is updated from November 2019.
Apple Raisin Chutney Recipe
There are so many delicious comfort and slow-cooked foods, like this Apple Raisin Chutney Recipe. It’s a wonderful addition to your autumn table, with so many ways to enjoy it. You may love it served with chicken, like this Roasted Chicken with Root Vegetables, or with this Roasted Balsamic Whole Chicken Recipe.
For the summer season, try this Apricot Cherry and Rosemary Chutney – so fresh and delish!
Why we love apple raisin chutney
Often the slower you cook food, the better it tastes. When Abby made this chutney, we saved some for a pork recipe, and serve the rest with this fabulous appetizer!
I just love chutney with goat cheese, don’t you?
I just love the traditions and tastes of the season of fall, going in to winter. And this Apple, Cinnamon, and Raisin Chutney is absolutely wonderful. Oh, and replace the traditional “cranberry sauce” on this board, for this amazing recipe! Also try Mango Chutney with Jalapeños!
Ingredients for Apple Raisin Chutney
- Honey crisp or pink lady apples: about 4 apples
- White sugar + light brown sugar
- Apple cider vinegar
- Red wine vinegar
- Raisins
- Fresh ginger
- Lemon juice
- Spices: paprika, salt, ground cloves, allspice, black pepper
- Fresh grated nutmeg: or dried but use more if using dried
- Garlic
- Yellow onion
- Cinnamon sticks
How do you make chutney?
Combine all ingredients in a large (3 or 4-qt.) saucepan and bring to a boil. Reduce heat to medium-low to simmer.
Cook the mixture, stirring occasionally, until chutney is reduced and thick, for 2 hours (it’s worth the wait).
Serve warm with favorite cooked meat (pork or chicken), or cold with tangy goat or sheep cheese, crackers, dates, and nuts.
Tips and substitutions:
How long does homemade apple chutney last?
Canned chutneys and pickles have a shelf life of up to two years. Once opened, store in the fridge and use within four weeks.
Can you freeze apple chutney?
Yes! We freeze chutney in a freezer bag (press out as much air as possible while sealing it). The chutney will keep for up to 6 months.
How to serve apple chutney?
Here are more ways to serve chutney:
- Delicious on a sandwich.
- Scrumptious on a cheese board or charcuterie board.
- Mix it into ground beef for meatloaf or sausage roll filling.
- Serve as a side with any meat, like pork or chicken.
We had friends over for clam chowder the other night, and served this wonderful treat, with goat cheese, crackers, dates, and pistachios.
You know it’s good when the entire plate is gone!
ENJOY!
Serve chutney on these recipes:
Cranberry Pistachio Brie Appetizer
Serve chutney on these Grilled Flatbreads
Easy homemade cranberry sauce is similar to a chutney
Serve chutney on a pumpkin butter dipping board
Get the Recipe:
Apple Raisin Chutney Recipe
Ingredients
- 1.5 lb. honey crisp or pink lady apples, peeled and finely chopped (about 4 medium apples)
- ⅔ cup sugar
- ¼ cup packed light brown sugar
- ⅓ cup apple cider vinegar
- ¼ c red wine vinegar
- 1 cup raisins
- 1 ⁄3 cup finely chopped ginger
- 2 ½ Tbsp. fresh lemon juice
- 1 tsp. paprika powder
- ¾ tsp. freshly grated nutmeg
- ¾ tsp. kosher salt
- 1 ⁄2 tsp. ground cloves
- ¼ tsp allspice
- 1 ⁄2 tsp. ground black pepper
- 2-3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 3 sticks cinnamon
Pairings:
- Pistachios
- Crackers
- Goat cheese
- Dates
Instructions
- Combine all ingredients in a large (3 or 4-qt.) saucepan and bring to a boil. Reduce heat to medium-low to simmer.
- Cook the mixture, stirring occasionally, until chutney is reduced and thick, for 2 hours (it's worth the wait).
- Serve warm with favorite cooked meat (pork or chicken), or cold with tangy goat or sheep cheese, crackers, dates, and nuts.
Notes
Love your recipe. Have you ever canned it? I would like to for gifts at an upcoming feast and would like to know how to do so . Thank you !
I haven’t canned this recipe!
On a horse adventure in Scotland last month, they packed us bag lunches with chutney and sharp cheddar (shredded) sandwiches on thick white buttered bread. OH YUM!! I came home and experimented with making chutney (no nearby stores had any) and it was just OK. This one looks much richer and more flavorful. Can’t wait to try it!
Love your recipes and pictures.