Skip to Content

Sticky Red Cabbage Chutney with Apples and Raisins

Sticky red cabbage chutney with apples and raisins cooked in malt vinegar and brown sugar has a very distinct British sweet and sour vibe.

This dish takes around an hour to prepare and cook and is just as good alongside a pork pie or ploughman’s lunch as it is on a burger!

Close-up red cabbage chutney with large golden raisins on a spoon.

Sticky Red Cabbage with Golden Raisins

Chutney recipes arrived in the UK from India and have very much taken a central role in British food.

They take many forms, my simple apple chutney is mainly fruit-based. Whereas the much vaunted Branston pickle that so often sits aside a ploughman’s lunch is very much vegetable-based.

This red cabbage chutney is a combination of both and it rocks a very British style of sweet and sour.

We have tart Granny Smith apples combined with sweet raisins which are cooked slowly with red cabbage.

It is superb served with everything from burgers to salads and it’s awesome in toasties too!

Sticky red cabbage chutney in a storage jar.

Frequently Asked Questions

Do I have to use malt vinegar?

As far as I am concerned the real secret to the flavour of this recipe is the type of vinegar used.

As a result, I think that you need malt vinegar for this recipe, it is delicious and it is made from ale and it is non-negotiable for this recipe.

Having said that, you could change the recipe and make it yours by using any vinegar that you wish. But you will need to play with the amount of both vinegar and sugar to get the amounts where you need them to be.

Can I use a different type of apple?

Yes, you can experiment with the type of apple in this recipe. I use Granny Smiths because they are not too sweet and they hold their form a little when cooked.

How long will this recipe store?

I have not explicitly created this chutney as a long-term preserve recipe.

Chutneys will often last for a year or two when developed and stored properly, but this recipe is designed to be made and used fairly quickly.

I’ve had it in the fridge for 10 days in an air-tight container and it has been fine.

What size jar do you use?

This recipe makes around 600ml or around 2½ cups of chutney, but I usually put it into two jars so that I can leave one jar sealed for longer.

Portrait image of a slice of cheese and onion pie with wholegrain mustard with the whole pie in the background

Serving Suggestions

I love chutney recipes they are so versatile and this sticky sweet and sour cabbage chutney is no different.

It would be awesome on a burger, both my pork and apple burger and venison burger would be great with this as a topping.

But if I were to be honest the way that I eat it most is with cheese on toast or if I am feeling fancy on Welsh rarebit.

It is perfect with a cheese and cold meat platter or a ploughman’s lunch.

It is also a killer side dish served with a hand-raised pork pie or cheese and onion pie (pictured above and below).

You could also use it in place of the Branston pickle in my cheese and onion pasty recipe!

Close-up red cabbage chutney with large golden raisins served with a pie.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 20cm or 8″ saucepan.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and or measuring jug, cups and spoons.
  • Stirring spoon.
  • Storage jars.
Sticky red cabbage chutney with golden raisins on a spoon.
Yield: 600ml

Red Cabbage Chutney Recipe

Prep Time: 5 minutes
Cook Time: 45 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

This easy sticky red cabbage chutney features the classic flavour combination of apples & raisins, cooking it takes just 45 minutes of slow simmering.


  • 350g (3-4 Cups) Red Cabbage
  • 2 Granny Smiths Apples
  • 150g (1 Cup) Red Onion
  • 100g (½-⅔ Cup) Golden Raisins
  • 1 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Brown Mustard Seeds
  • 1 Tsp Onion Seeds
  • 125ml (½ Cup) Malt Vinegar
  • 85g (⅔ Cup) Brown Sugar
  • 1 Tsp Black Pepper
  • 1½ Tsp Salt


  1. Peel and grate the red onion.
  2. Grate the red cabbage.
  3. Core and grate the apples.
  4. Heat the oil in a 20cm or 8" saucepan over a medium-high heat.
  5. Add the mustard seeds, stir and then immediately add the grated ingredients.
  6. Pour in the vinegar and sugar, stir and bring to a boil.
  7. Reduce the heat to low then add in the raisins, salt, pepper and onion seeds.
  8. Cook gently for 45 minutes, stirring occasionally, by which time almost all of the liquid should have evaporated and the cabbage will be soft and sticky.
  9. Jar and allow to cool.


Calorific value refers to the full recipe.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1801Total Fat: 17gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 4925mgCarbohydrates: 406gFiber: 25gSugar: 350gProtein: 26g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Sunday 16th of October 2022

How long can you store this for (unopened)?

Brian Jones

Saturday 5th of November 2022

If you are "canning" this properly in theory it would last well in excess of a year, but you need to double check the acid content of the recipe for that. I've deigned this recipe to be a quick turn around and it rarely lasts in our fridge longer than a week.

Skip to Recipe