Make a batch of this Apple Raisin Chutney Recipe, delicious with meat, or as an appetizer paired with goat cheese, crackers, figs, and nuts!
This old fashioned Apple Raisin Chutney is a savory, chunky sauce made from apples, brown sugar, vinegar, and an abundance of herbs and spices. It’s a great apple chutney for pork, and the sweet and salty flavors compliment meat dishes, such as chicken, pork chops, and ham.
Table of Contents
Apple Raisin Chutney
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 this recipe
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 or warm brie.
- It’s simple to make.
- Delicious as a side condiment or an appetizer.
- Amazing on sandwiches, wraps, or in lettuce wraps.
I just love the traditions and tastes of the season of fall, going into the winter months. And this simple apple 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.
You can also use pears in place of the apples, for a delicious pear chutney.
How do you 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.
- Serve it with goat cheese, dates, and fall foods (crackers and meats and apple slices).
A reader recently commented on this recipe: Can’t stop thinking about it! I made this heavenly, perfect, chutney to serve with a pork tenderloin and my brother in law started eating it with a spoon..we all loved it. Honey crisp apples are in season now and a double or triple batch is in my future! Thanks for the recipe!
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
Prep Time: 20 minutes mins
Cook Time: 2 hours hrs
Total Time: 2 hours hrs 20 minutes mins
Yield: 12
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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
Reposted and updated from November 2019.
Cuisine: American
Course: Appetizer
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
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