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Quick and Easy Apple Chutney

Apple chutney is a wonderfully fruity and easy recipe with raisins and onions that’s perfect with everything from pork to cheese & crackers.

This recipe will go from your store cupboard to your table in under an hour and a half and will last in the fridge for up to a month if stored correctly.

Close up apple chutney with golden raisins.

Small Batch Chutney

The Britsh brought their love for chutney back from India like many of our food loves.

This delicious apple chutney recipe is simple to make and is loaded with golden raisins and ginger.

The “art” of making chutneys and jams at home seems to have diminished and that is a sad thing.

They are really simple to make and if you like them chunky then they are relatively quick too!

This takes just an hour to simmer rather than the 2 or 3 hours often associated with chutney making.

One of the defining features of this apple chutney recipe is that it is a small batch recipe.

We are a small family of two and whilst having a store cupboard full of jars may seem like fun. Years of experience of finding them in odd places tells me different!

Easy apple chutney with golden raisins served with pork burger.

Frequently Asked Questions

What sort of apples should I use?

I like to use a small sharp and firm apple like a Cox or a Granny Smiths for this chutney.

These will retain their shape when cooked leaving a good crunchy chutney but also not be too sweet.

Do I have to use golden raisins?

The dried fruit adds a great deal to this recipe, but you can sub them with regular raisins or sultanas without an issue.

How long will this store for?

This should be fine in the fridge for 2-3 weeks so long as it is stored in an airtight jar. You could “can” this properly and it should last for a year or longer so long as you do it properly.

However, it is designed to be a small batch apple chutney recipe and it rarely lasts longer than a week in our fridge before it disappears!

Close up apple chutney with golden raisins served with pork burger.

Serving Suggestions

Chutneys are wonderful things to have knocking around. They work so well on everything from salads to burgers and even stirred through soups and stews.

This apple chutney is pictured here with my pork and apple burger and cider-glazed bacon chops.

It would be absolutely stunning as part of a ploughman’s lunch or thickly spread on a cheese and onion sandwich.

I’ve stirred it through both my sausage and apple casserole and even my mulligatawny soup!

Of course, you can just bust open the jar and gorge on cheese and biscuits with apple chutney or slap a big dollop on alongside my pork and apple sausage rolls.

Overhead cider glazed bacon chops with fried potatoes, grilled tomatoes and rocket.

Equipment Used

I only recommend specific brands of equipment if I think that it will make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 15-17cm (6-7″) saucepan.
  • Sharp kitchen knife.
  • Chopping board.
  • Weighing scales and or measuring cups and or spoons.
  • Apple corer and vegetable peeler, you can do this with a sharp paring knife if you wish.
  • Jar for storage.
Close up apple chutney with golden raisins on a spoon.
Yield: 500 grams

Easy Apple Chutney Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Making chutney at home is both delicious and simple, this apple chutney is fantastic on cheese and crackers, pork chops or even a burger!


  • 3 Apples, I use Granny Smiths
  • 100g (⅔ Cup) Onion
  • 50g (⅓-½ Cup) Large Golden Raisins
  • 1 Tsp Mustard Seeds
  • 2 Tsp Ground Ginger
  • 100g (½ Cup) Brown Sugar
  • 175ml (¾ Cup) Apple Vinegar
  • 1 Tsp Salt


  1. Peel and cut the onion into a 5mm (¼") dice.
  2. Peel and core the apples and then cut them into a 1-1.5cm (½") dice.
  3. Combine all of the ingredients in a 15-17cm (6-7") saucepan and stir to combine.
  4. Bring to a boil, reduce the temperature to low-medium, and simmer for an hour.
  5. Allow to cool completely before serving or storing in a jar.


The calorific value of this recipe refers to the full recipe.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 784Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 2375mgCarbohydrates: 193gFiber: 11gSugar: 163gProtein: 5g

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!


Friday 25th of November 2022

It was "from Italy" 😁😁


Friday 25th of November 2022

Hi Brian, fronte Italy. Just want to know if I can replace apples with pears, and if I can add some fresh ginger instead the dry and ground one. Thanks for responding me.

Brian Jones

Friday 25th of November 2022

The technique would works perfectly well with pears and fresh ginger. You would need to be aware of the texture of the pears you are using and cook for the requisite amount of time to get the texture that you like. Fresh ginger could be grated, finely diced or even cut into very fine shreds... It all sounds delicious and I may have a play myself in the coming weeks!


Saturday 5th of November 2022

How long does it last before the jar is open?

Brian Jones

Sunday 6th of November 2022

As I say in the recipe, if you "can" it properly it should save for a year but you will need to double check the acid/sugar content for that as this is designed to be a quick small batch chutney. If sealed in an airtight container it lasts well for 2-3 weeks, although I usually polish it off in less than a week ;)

Margaret Peake

Saturday 8th of October 2022

Don’t have mustard seeds can I substitute or leave out and will white vinegar work please ? Thanks

Brian Jones

Saturday 5th of November 2022

Hey Margaret, sorry it has taken a while to respond, I had taken some time away to deal with a family illness. The mustard seeds are only subtle in this recipe so could be left out if needed and white wine vinegar works fine, the flavour is different but still pleasing.

Sharon Cushman

Sunday 12th of September 2021

This was awesome! Made it for our 50th anniversary party. Will be asking it again for Christmas gifts. Thank you!

Brian Jones

Sunday 3rd of October 2021

So good to hear, and so glad you liked it so much :)

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