Apple chutney is a preserve that originated in India, but is very popular in Ireland and the United Kingdom.
Chutneys are fruit-based, sweet, salty and savory condiments that are served with cheeses, meats, or in savory sandwiches.

Table of Contents
Origins of Chutney
Chutney originated in India over 2000 years ago. It was adopted and adapted by the British, when India was part of the British Empire.
In India mango chutney is extremely popular. When the British brought the recipe home with them from India, they substituted more traditional Indian tropical fruits with orchard fruits like apples.
Irish people also came to enjoy chutneys. Many Irish soldiers who served in British regiments in India returned to Ireland with a love of chutney.
Chutneys are very popular in County Cork, which was where the Munster Fusilliers were based, one of the main Irish regiments to serve in India.
Frequently Asked Questions
Here are some frequently asked questions about apple chutney.
What does apple chutney taste like?
Chutneys are different to jams in that they are savory, and not just sweet. Vinegar and warm spices are used to cook fruits, making this condiment sweet, spicy and fragrant.
It is more textured than apple sauce, with additional spicy and savory layers of flavor.
What do you eat or serve with apple chutney?
Although chutney is made with apples, it is a savory rather than sweet preserve. It is often served on sandwiches in Ireland.
It is served on cheese boards, or charcuterie boards with cold meats.
Adding chutney to ground beef or pork adds lots of flavor to meatloaf recipes or it can be mixed with ground pork to make a delicious sausage roll filling.
It is often served on the side with meat pies, sausages, roast chicken, pork or turkey, and with ham, burgers, or pork chops.
Paté, goat cheese, warm brie, and grilled cheese sandwiches are excellent when served alongside apple chutney.
Add apple chutney to Greek yogurt for a savory and sweet dip too.
Chutney is often served with curry and rice. It is especially good with vegetarian curries, and creamy curries such as kormas.

Can you eat chutney with crackers?
Crackers and cheese are a perfect pairing for chutney. The sweet and savory flavors of the chutney beautifully compliment the sharp, tanginess of the cheese.
In Ireland cream crackers and cheese are often spread with a little apple chutney. It's also spread on brown bread with cheese.
Is chutney served hot or cold?
Chutney is usually served at room temperature, rather than chilled. It is usually not served when it is still warm.
How long does homemade apple chutney last?
Homemade chutney should be stored in clean, sterilized jars. Mason jars can be sterilized using a boiling water or oven method.
A jar of unopened chutney can be stored in a cabinet for up to one year. The sugar and vinegar used to make the chutney help preserve it.
Once a jar of chutney has been opened, it can be stored in the refrigerator. Simply replace the lid of the jar and place it in the fridge. It should be good for 4 to 6 weeks after opening, once it is stored in the fridge.

Ingredients for Homemade Apple Chutney
Here's a quick list of what you'll need. You'll find exact quantities in the recipe card at the bottom of this post.
- Granny Smith or Bramley cooking apples - cooking apples are used in Ireland and the United Kingdome for making apple chutneys because they are tart and nicely textured when cooked. Granny Smiths are the best substitute in the United States.
- Honeycrisp, Gala, or Pink Lady apple - I like to add just one sweet apple to chutney to break the tartness of the cooking or Granny Smyth apples.
- Yellow onion - use a regular yellow onion, which is peeled and diced. If you're making this recipe in America, a Vidalia onion adds a nice sweet flavor to the chutney.
- Golden raisins - add texture and sweetness to the chutney.
- Light brown sugar - adds nice caramel, warm tones.
- Apple cider vinegar - adds tartness, and a nice balance to the brown sugar. It also helps to preserve the chutney for longer storage.
- Mustard seeds - add texture and savory flavors.
- Sea salt - helps balance out the sweetness of the chutney.
- Mixed spice - is a spice blend used in Irish and English recipes. It is a blend of cinnamon, allspice, nutmeg, mace, cloves, coriander and ginger. Pumpkin pie spice can be used as a substitute in the United States.
- Ground ginger adds a little heat to the chutney.
- Ground cloves round out the spices for this mixture. They add great depth of flavor. If you don't like cloves you can omit this ingredient, or use less.
Directions for Making Chutney
Here, you'll find step-by-step photographic instructions for making homemade chutney. You'll find the recipe card at the end of this post.

The first step is to prepare the apples. Peel and chop both types of apples. Tart Granny Smith apples are key to good chutney.
Just one sweet apple adds a slightly different flavor profile to the chutney.

Next, simply add the apples, chopped onions, golden raisins, brown sugar, spices and apple cider vinegar to a large saucepan.
Mix the ingredients together.
Bring the mixture to a boil over medium heat, then lower the temperature and let the chutney simmer for about 40 minutes.

Stir the mixture frequently to prevent sticking and burning of the ingredients at the base of the sauce pan.
Cook until the apples are tender and the raisins are plump and flavorful.

Store the chutney in clean, sterilized mason jars with tight fitting lids, if you're planning on storing the chutney for more than a month.
If you plan to use up the chutney within a few weeks of making it, then you can store it in an airtight container in the refrigerator.
However, it is best to let chutney return to room temperature before serving it. Place your anticipated serving amount in a bowl, and allow it to come to room temperature before eating it.
Discard any unused chutney that has been allowed to reach room temperature after being stored in the refrigerator.
Recipe Card for Apple Chutney
Here's a short video outlining the steps for this recipe.
Here's the printable recipe card for your kitchen files.
Apple Chutney
Equipment
Ingredients
- 5 medium apples Granny Smith or Bramley
- 1 medium apple Honeycrisp, Gala, or Pink Lady
- 1 large onion yellow - peeled and diced
- 1½ cups golden raisins
- 1 cup light brown sugar
- 1 cup apple cider vinegar
- 2 teaspoons mustard seeds
- ½ teaspoon sea salt
- 1 teaspoon mixed spice pumpkin pie spice in the US
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
Instructions
- Peel, core and dice the apples.
- Combine all the ingredients in a large, heavy saucepan.
- Bring the mixture to a boil over a medium heat, then reduce to a simmer. Cook uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. The chutney will reduce when heated and all the fruit should be completely tender.
- Remove from the heat, leave to cool and transfer to sterilized, clean, dry jars and seal.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I hope you enjoy this flavorful condiment, and taste of Ireland and India.
Thanks for following my recipes and ramblings.

Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
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Merryellen Towey Schulz
I am definitely going to make apple chutney. I’ve never made chutney before and am not totally clear on how to use it, but it looks really good!
Irish American Mom
Hi Merryellen - I hope you will love your first chutney. It's sweet and savory, and can be used as a spread, just like a relish would be used. You could try some crackers with cheese and a little chutney spread on top. Thanks so much for checking out my recipe.
All the best,
Mairéad
MJ
I'd never made apple chutney this way before and it turned out so delicious!
Irish American Mom
Hi MJ - Lovely to hear this recipe was a success for you. Thanks so much for stopping by.
All the best,
Mairéad
Jill
I know what I'm making for my next charcuterie board! This chutney sounds divine.
Irish American Mom
Hi Jill - Chutney is a wonderful addition to a charcuterie board. It perfectly compliments cold cuts and cheeses. Thanks for checking out my recipe.
All the best,
Mairéad
MacKenzie
This looks amazing. Great for apple season.
Irish American Mom
Hi MacKenzie - This is a great way to use up extra apples, plus it stores really well.
All the best,
Mairéad
Angela
Love this recipe! The flavors are so good in this chutney. This recipe is definitely a keeper.
Irish American Mom
Hi Angela - Great to hear you like these flavor combinations. Thanks for trying out my recipe.
All the best,
Mairéad
Anjali
I love apple chutney but never made it at home until I tried your recipe! It turned out great and I just made another big batch this weekend to enjoy this fall!
Irish American Mom
Hi Anjali - I'm so happy to hear this recipe was a success for you and that you are now a maker of homemade chutney. I love that you can adjust spices to suit your own palate when you make it at home.
All the best,
Mairéad
Beth
Looks wonderful. Have you canned it? I think a water bath canning method similar to one used for applesauce could work? I think it would be fantastic to have some jars of this in the pantry to jazz up a meal on the quick.
Irish American Mom
H Beth - I have not used the heating/canning method for preserving this chutney, but I do believe it would be a perfect recipe for canning. I store it for up to a year using my old Irish method for jarring jams and chutneys. I sterilize the jars before adding the food by either heating them in boiling water, or sterilizing them in the oven. I then add the food and seal them up. If stored in a dark cabinet chutney lasts well. I think canning is an even better method since it would limit the chutney would be reheated after sealing it in the jar. Thanks so much for checking out my recipe. Chutney is definitely a great way to add a little flavor to a quick meal.
All the best,
Mairéad