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Apple raisin chutney

Ina's Apple Chutney

An apple raisin chutney perfect with any cheese plate or as a topping for crostini.
Servings 10
Author Turnip the Oven


  • 6 Granny Smith apples peeled, cored and diced into 1/2-inch chunks
  • 1 cup chopped yellow onion about 1 small onion
  • 2 Tablespoons minced fresh ginger
  • 1 cup freshly squeezed orange juice about 3 juice oranges
  • 3/4 cup cider vinegar
  • 1 cup packed light brown sugar
  • 1 teaspoon yellow mustard seeds
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup raisins


  1. Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and cook, stirring occasionally, until most of the liquid has evaporated, 45 minutes to 1 hour. Remove from the heat and stir in the raisins.