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Hot & Spicy Apple Chutney

  • Author: She's Almost Always Hungry
  • Total Time: 1 hour, 45 minutes
  • Yield: 16 1x


This chutney is a great addition to a cheese board. The recipe is modified from Rose Stuhlsatz recipe in Sunset Magazine.



1 pound apples such as Granny Smith, peeled, cored, and sliced

12 fresh jalapeño chilies, minced*

1/2 cup cider vinegar

1 cup firmly packed brown sugar

3/4 cup raisins

1/2 cup onion, chopped

2 tablespoons ginger, minced

1 clove garlic, minced

1 1/2 teaspoons mustard seeds


Place all ingredients in a medium sauce pan. Bring to a boil over high heat.

Reduce heat and simmer, stirring occasionally, until apples are very soft, about 1 1/2 hours.

Optional: For a less chunky chutney, use an immersion blender and process until the desired consistency is reached. The chutney should not be completely smooth.


*Discard the seeds and ribs for less heat.

The chutney can be refrigerated for up to 6 months.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 30 minutes
  • Category: Condiments
  • Cuisine: American


  • Serving Size: 2 tablespoons
  • Calories: 93.78
  • Sugar: 16.68 g.
  • Sodium: 7.06 mg.
  • Fat: 0.22 g.
  • Saturated Fat: 0.03 g.
  • Carbohydrates: 23.7 g.
  • Fiber: 1.29 g.
  • Protein: 0.47 g.
  • Cholesterol: 0

Keywords: apple, jalapeño, raisin