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    Home » READER FAVORITES

    Easy Apple Chutney Recipe (No Peeling Required!)

    Modified: Apr 11, 2025 by Susan Pridmore · This post may contain affiliate links · 23 Comments

    A jar of apple chutney with text overlay.

    This easy apple chutney recipe with onion, ginger, orange juice, apple cider vinegar and raisins is so good, you might want to grab a spoon and just eat it from the jar. Make this during apple season when there's such a wide variety of apples available.

    Add it to roasted vegetable dishes like butternut squash or acorn squash, or stir into soups. For an appetizer, serve this chutney with cheese and crackers.

    Jump to Recipe
    A view down into a jar filled with apple chutney cooked with raisins.

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • ❤️ Why you'll love this homemade apple chutney
    • 🧅 Ingredients + Notes
    • 🔪 Recommended Equipment
    • ⏰ Tips to Simplify and Save Time
    • 🍽 Ways to Use Apple Chutney
    • 🙋‍♀️ What's the Difference Between a Chutney and Relish?
    • 💡Ideas for Possible Variations
    • 🫙 Preserving Apple Chutney
    • 🧊 How to Store Apple Chutney
    • 📇 More Condiments To Have On Hand
    • Apple Chutney

    Fall is apple chutney season. There's soooo many ways to use it! I spoon it on soups like my new favorite vegan curried butternut squash and sweet potato soup, on veggies like this roasted cabbage steaks, and my husband's pork tenderloin and pork chops. 

    During Passover, this relish is ideal. And if you're looking for more dishes suitable during Passover, check out this Passover Potato Kugel.

    This apple chutney is slightly modified from one of Ina Garten's on The Food Network that got rave reviews.

    ❤️ Why you'll love this homemade apple chutney

    • Seasonal. It's all about fall.
    • Lots of uses. There are so many ways to use it. Add it to soups and roasted squash dishes.
    • Little prep. It only take 10 minutes of prep work. The rest of the work is done by the stove.
    • No fancy ingredients. Uses ingredients you probably have on hand.
    • No peeling the apples. Best of all, you don't have to peel the apples (yay!!). For me, this makes it an easy apple chutney.

    🧅 Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.

    For the all of the ingredients, measurements and directions for this classic apple chutney recipe, go to the Recipe Card at the bottom of this post.

    • Apples - Use 2 different kinds of apples for a depth of flavor. At least one type should be Granny Smith for a combination of tart apples with sweeter apples. I've used Fuji, Honey Crisp and Pink Lady apples as the other apples with great success.
    • Yellow onion
    • Ginger - either fresh ginger or ginger paste.
    • Orange juice
    • Apple cider vinegar - Most any vinegar, except balsamic vinegar, is fine in this recipe. But apple cider vinegar is the best vinegar for this recipe if you have it on hand. I use this vinegar for many of my salad dressings this time of year too.
    • Brown sugar - store bought or make your own brown sugar if you only have white sugar in your pantry!
    • Brown mustard seeds - in the spice section of your market.
    • Red pepper flakes - a pinch of these red chili flakes adds a bit of heat. You can substitute red chili powder, if that's what you have on hand, or can be eliminated if preferred.
    • Golden raisins

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    • Chef's knife
    • Heavy bottomed pot such as a Le Creuset.

    A jar filled with apple chutney, with a spoon scooping some out.

    ⏰ Tips to Simplify and Save Time

    There's not a lot of prepping involved in making this homemade chutney, but I simplified it a bit.

    • The original recipe calls for peeling and coring the apples. I chose not to peel them, and it worked great.
    • Instead of peeling and finely mincing fresh ginger, I used ginger paste in a tube. Since ginger in a tube isn't as potent as freshly minced ginger, I used a bit more. This is the only pre-made ginger paste I use, as many other products have very diluted flavors.

    🍽 Ways to Use Apple Chutney

    • With roasted butternut squash or acorn squash.
    • On your morning biscuits, scones or muffins.
    • Stir some into yogurt.
    • Spoon a little over roasted vegetables, such as roasted squash, sweet potatoes or these Garlic Roasted Cabbage Steaks.
    • Fold into your next apple pie or cobbler for a little accent flavor.
    • Add to an appetizer cheese board or charcuterie board along with crackers and nuts.
    • Use it in place of apple sauce for a side dish. This chutney, however, is a chunky sauce, so you may want to use a stick blender to purée it a bit.
    • Spoon a little into a cheese empanada or add to a grilled cheese sandwich.
    • Top soups with it, like this Roasted Butternut Squash Soup.
    • Spoon over pork chops if you have meat eaters at your table.

    🙋‍♀️ What's the Difference Between a Chutney and Relish?

    Chutney, a spicy - savory condiment that originated in India, is sometimes confused with relish. They're both cooked in a spiced vinegar, and can be either sweet or savory. But they are not the same.

    • Chutneys cook for a longer time. Relishes are typically barely cooked.
    • Because of the longer cooking time for chutneys, they're chunky but spreadable.
    • Relishes have a bit of a crunch, and is usually made of veggies.
    • Chutneys are softer, due to the longer cooking time.. And you can have either a fruit chutney, as in this recipe, or a vegetable chutney, such as green mint chutney.

    💡Ideas for Possible Variations

    • Add walnuts. This adds a little crunch, and a great balance of savory with the sweet.
    • Add warming spices such as cinnamon, ground cloves, ground cardamom, or allspice. Or have fun with curry powder or garam masala (an Indian spice mix).
    • Caramelize the onions.
    • Use two different kinds of apples to add a little depth of flavor.
    • Brighten with a little lemon juice.
    • For a spicy apple chutney, stir in ½ to 1 teaspoon of chile flakes or ¼ teaspoon cayenne pepper at the end, depending on the amount of heat you want. 

    🫙 Preserving Apple Chutney

    If you want to make a large batch to use all fall and winter, here's how to preserve it in sealed jars. 

    • Sterilize the jars and their tops in boiling water for 2 minutes. Remove and allow to dry while you make the chutney.
    • While the chutney is very hot, ladle it into the jars leaving ½" headroom. There are funnels that come with canning equipment to make this easy, but just use a spoon or measuring cup if you don't have one. 
    • Thoroughly clean the rims of the jars using a clean towel. If there is any chutney on the rim at all, you will not get a good seal. 
    • Screw on the tops. 
    • You can sit the jars on the counter until they seal (the lids will pop down and be firm when they seal) or use a hot water bath. For a hot water bath, place a rack at the bottom of a large pot, fill with water, and bring to a rapid boil. Using tongs, gently lower the jars filled with chutney into the boil water and arrange on the rack. Remove the jars after 10 minutes. The jars should all be sealed.

    🧊 How to Store Apple Chutney

    If you don't preserve it using the above canning instructions, store in the refrigerator in an airtight container, such as a jar, for 1 - 2 weeks.

    📇 More Condiments To Have On Hand

    • Apple Cider Syrup
    • How To Make Pomegranate Molasses
    • Harissa
    • Spicy Red Pepper Jam


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    Looking down into a jar of apple chutney plus a photo of Granny Smith apples with text overlay.
    4.81 from 46 votes

    Apple Chutney

    This spiced apple chutney recipe is modified from one by Ina Garten on The Food Network, and is full of apples, onion, ginger and raisins. This recipe makes 2 cups, or 8 servings each ¼ cup.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time10 minutes mins
    Cook Time1 hour hr 15 minutes mins
    Total Time1 hour hr 25 minutes mins
    Course: Condiment
    Cuisine: American
    Keyword: apple chutney, apple chutney recipe
    Servings: 8
    Calories: 125kcal
    Author: Susan Pridmore
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    Equipment

    • Chef's knife
    • Dutch oven or other large heavy-bottomed pot

    Ingredients

    • 3 apples, cored (but not peeled) 2 tart Granny Smith apples, 1 Honey Crisp (see Ingredient Notes in the post)
    • 1 cup finely chopped yellow onion
    • 4 teaspoons ginger paste
    • ½ cup orange juice
    • 3 ounces apple cider vinegar, a little more than ⅓ cup
    • ½ cup brown sugar, lightly packed
    • ½ teaspoon brown mustard seeds
    • ⅛ teaspoon red pepper flakes
    • 1 ½ teaspoons kosher salt
    • ⅓ cup golden raisins

    Instructions

    • Finely chop the cored apples to roughly ¼" X ¼" pieces. It is not necessary to peel the apples.
    • Combine the apples, onion, ginger paste, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt in a heavy bottomed sauce pan or pot over medium heat. Le Creuset cookware is perfect for this.
    • Bring the mixture to a low boil and reduce the heat to low heat and simmer for 1 hour, or until most of the liquid has evaporated. Stir occasionally to ensure none of the chutney sticks to the bottom of the pot.  
    • Add the raisins, and simmer for an additional 15 minutes.
    • Serve immediately while warm or at room temperature. Store leftovers in mason jars or other airtight container in the refrigerator for up to two weeks.
      If you seal the jars using a canning method (see the post for details on how to do this), store in a dark, dry, cool space for up to 6 months.

    Nutrition

    Calories: 125kcal | Carbohydrates: 31.3g | Protein: 0.7g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 444.1mg | Potassium: 205.1mg | Fiber: 2.3g | Sugar: 26.2g | Vitamin A: 77.5IU | Vitamin C: 12.6mg | Calcium: 26.1mg | Iron: 0.4mg

    « Low Carb Zucchini Noodles with Pesto, Tomatoes and Corn
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Jane

      October 01, 2021 at 12:32 am

      5 stars
      Fantastic recipe with incredible flavors. Thanks for sharing it with us!

      Reply
      • The Wimpy Vegetarian

        October 07, 2021 at 11:12 am

        5 stars
        I'm so excited you tried it and like it! I'm making a batch every week right now, to go with various dishes!

        Reply
    2. Gisela duVigneau

      October 10, 2021 at 7:10 pm

      5 stars
      Love the depth of flavors. I had to discipline myself not to eat the chutney out of the jar and put it in three small jars. Two were sealed in a water bath for future enjoyment. The other one was consumed in no time at all.

      Reply
      • The Wimpy Vegetarian

        October 12, 2021 at 9:56 am

        5 stars
        I'm so happy you made this!! Great idea to seal it for the future. When I make a big batch, it's just too tempting. I can't stop reaching for it for a little snack, LOL.

        Reply
      • D Machelle Finley Anderson

        June 21, 2022 at 9:51 pm

        5 stars
        I love healthy recipes. Also love canning foods.

        Reply
        • The Wimpy Vegetarian

          June 24, 2022 at 12:35 pm

          5 stars
          Same here!

          Reply
    3. lynn

      October 03, 2022 at 1:36 pm

      5 stars
      Just delicious!

      Reply
    4. Susannah

      October 06, 2022 at 7:28 pm

      5 stars
      Made this apple chutney to go with a curry chicken I made recently and it was so nice!

      Reply
    5. Sharon

      September 13, 2023 at 5:39 pm

      5 stars
      This easy apple chutney went perfectly spread with cream cheese on whole grain crackers for a quick snack.

      Reply
    6. Mikayla

      September 13, 2023 at 7:19 pm

      5 stars
      I have always made peach chutney and thought I would whip this up and give it a try. No disappointment here, we loved it, especially with our homemade cinnamon tortilla chips.

      Reply
    7. Kathryn

      September 15, 2023 at 8:14 am

      5 stars
      This is such a great way to use up apples. Love this chutney on everything, especially on pork chops, our fav!!

      Reply
    8. Lori | The Kitchen Whisperer

      September 15, 2023 at 8:19 pm

      5 stars
      Such an awesome recipe that's perfect for this time of the year! I love that it's no-peel too! this atop grilled pork was exceptional!

      Reply
    9. Dennis

      September 17, 2023 at 4:47 am

      5 stars
      What a delicious chutney! I will definitely be making this again.

      Reply
    10. Jessica

      September 17, 2023 at 8:14 am

      5 stars
      I can't believe how delicious this dish turned out! It's like a burst of sweet and tart delight. Five stars all the way!

      Reply
    11. Cathleen

      September 17, 2023 at 5:47 pm

      5 stars
      This recipe just screams fall in the best way! I am definitely going to be making this over and over in the months to come!

      Reply
    12. Katie Crenshaw

      September 17, 2023 at 6:19 pm

      5 stars
      This apple chutney turned out so good and had so much flavor. I made it for a special topping for baked brie. It was perfect.

      Reply
    13. Silvia

      September 17, 2023 at 10:33 pm

      5 stars
      This is a fantastic apple chutney. I love that I don't need to peel the apples. We added a little bit more ginger as we love this spicy so much and it worked really well.

      Reply
    14. Hayley Dhanecha

      September 18, 2023 at 12:36 am

      5 stars
      This apple chutney looks delicious! I love to serve this with poppadoms and samosa.

      Reply
    15. Shelly

      September 24, 2023 at 5:56 pm

      Love love love. My husband couldn’t stop telling me how much he enjoyed this chutney recipe. I definitely will make this again 🤤💕

      Reply
    16. Rochelle

      November 12, 2023 at 1:49 pm

      5 stars
      This was the first chutney I ever made. So easy and versatile, I make it regularly now. Tons of uses for it, thank you!

      Reply
      • The Wimpy Vegetarian

        November 12, 2023 at 3:54 pm

        I’m so happy you love this recipe!! I make it all through the fall. You’re right, there are so many uses for it!

        Reply
    17. V Waudby

      October 12, 2024 at 9:40 am

      5 stars
      Omg a no peel apple chutney 👏 So pleased I found this recipe. We’ve had a glut of apples from our tree this year and didn’t want to lose them so I doubled up the quantities. I also swapped in dried apricots instead of the sultanas, and added the zest and juice from an orange I had in the fruit bowl.
      Planned to gift a few jars to family and friends at Christmas, but I’m not sure there’ll be any left!!

      Reply
      • Susan Pridmore

        October 12, 2024 at 12:11 pm

        We all totally need no-peel Apple recipes! I’m so happy you love this recipe so much!!

        Reply
    4.81 from 46 votes (26 ratings without comment)

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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