Apple Chutney

Apple chutney

The Spruce

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 8 servings
Yield: 2 cups
Nutrition Facts (per serving)
134 Calories
8g Fat
16g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 134
% Daily Value*
Total Fat 8g 11%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 4mg 0%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 5%
Total Sugars 13g
Protein 1g
Vitamin C 13mg 67%
Calcium 15mg 1%
Iron 0mg 1%
Potassium 104mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We all know pork pairs nicely with applesauce, but it's even better with apple chutney—especially one studded with golden raisins, dried cranberries, and chopped pecans. The cinnamon, nutmeg, lemon juice, and apple cider bring both sweet and tang to the dish, making it an ideal pairing for ham or pork chops.

Chutney has its origins in Indian cuisine and is typically made up of fruit, sugar, spices, and vinegar. Chutneys are now popular all over the globe and can range from a spicy condiment to a mild relish or salsa-style sauce. Chutneys can include vegetables, fruit, nuts, dried fruit, spices, sweeteners, and various vinegars or citrus juice. In addition to a topping for grilled and roasted meats, chutney can be used in many other ways. Use as a sandwich spread, spoon over goat cheese or mix with cream cheese for a tasty hors d'oeuvre, serve as a dipping sauce for chicken fingers, or layer in a grilled cheese for a sweet and savory treat. Once puréed, it can also be used as a glaze for meat or poultry roasts, including baked ham.

Considering there are chutney recipes from all over the world, there are many, many variations. For a similar recipe with a little spice, try a pear chutney with ginger, garlic, and hot chile pepper. Rhubarb chutney includes red onion and dried cherries and balances the sweet with a bit of chili powder and red pepper flakes. Chutneys can be a mixture of spiced papaya and raisins, pineapple and curry powder, and even roasted pumpkin. A cranberry chutney is a nice change from traditional cranberry sauce, and tomato chutney is a great alternative to ketchup.


  • 4 tablespoons (2 ounces) unsalted butter

  • 2 cups chopped tart apple, such as Granny Smith

  • 1/4 cup pecans, chopped

  • 1/3 cup apple cider, or apple juice, plus more as needed

  • 3 tablespoons light brown sugar

  • 2 tablespoons golden raisins

  • 2 tablespoons dried cranberries

  • 1 teaspoon lemon juice, freshly squeezed

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

Steps to Make It

  1. Gather the ingredients.

    Ingredients for apple chutney
    The Spruce
  2. Heat the butter in a medium saucepan.

    Heat butter
    The Spruce
  3. Add the chopped apple, pecans, apple cider, brown sugar, raisins, cranberries, lemon juice, and spices.

    Add apple and nuts
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  4. Cook over medium heat until the apple is tender, dried fruits are softened, and cider has boiled away.

    Cook over medium heat
    The Spruce 
  5. If the chutney looks dry, add a little more apple cider to keep the mixture from burning.

    Serve chutney
    The Spruce
  6. Serve warm or chilled with ham or pork.


  • When shopping for a tart apple, Granny Smith is always a safe bet, but there are several other varieties to choose from. McIntosh, Empire, Cortland, Jonathan, and Braeburn are all tart apples that would be delicious in this chutney.
  • The golden raisins add a nice contrast of color and delicate sweetness, but you can use purple raisins as well.
  • Toasting the pecans before adding to the mixture brings another level of flavor to the recipe.