Apple Chutney Recipe for Canning

Fruit and spices blend perfectly in this apple chutney recipe. This is delicious spread on a sandwich, topping meats, or set out with a cheese and cracker board.

This chutney is perfect for those who love a blend of sweet and spicy. It’s a fantastic way to preserve the fresh taste of apples all year round.

This is a great canning recipe for when you’re tired of all the normal apple stuff 😉. It delicious, a little different, and something you’ll make year after year.

Jars of apple chutney on a white surface, with a wooden spoon and ingredients like cinnamon and raisins

Apple Chutney for Waterbath Canning

Transform everyday dishes into gourmet treats with the perfect blend of tart apples and warm spices.
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Serving Size 6 half-pints


  • 6 cups diced tart apples such as Granny Smith
  • 1 cup diced onion
  • 1 cup raisins
  • 1 cup brown sugar packed
  • 1 ½ cups apple cider vinegar
  • 1 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper flakes


  • Prepare the Jars. Begin by sterilizing your jars and lids. Boil them in water for at least 10 minutes, then keep them hot until ready to use.
  • Combine ingredients. In a large, non-reactive pot, combine diced apples, onion, raisins, brown sugar, apple cider vinegar, ginger, allspice, cloves, salt, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring frequently.
    Ingredients in a pot ready to be cooked into apple chutney, with chunks of green apple, diced onion, brown raisins, and a mixture of spices
  • Simmer. Reduce heat and let the chutney simmer for about 45 minutes to 1 hour, or until it thickens. Stir occasionally to prevent sticking. You can briefly pulse in food processor or with a stick blender if you’d prefer a smoother chutney
    A pot of freshly made apple chutney showing a rich, chunky mixture of cooked down apples, raisins, and spices
  • Prep the jars. Once the chutney has thickened, remove it from heat. Ladle the hot chutney into the prepared jars, leaving about 1/2 inch of headspace. Remove any air bubbles with a non-metallic spatula. Wipe the rims clean, then place the sterilized lids on the jars and screw on the bands until fingertip tight.
    Three stages of wiping, sealing, and checking the lids of canning jars filled with apple chutney
  • Process in Waterbath Canner. Place the jars in a waterbath canner, making sure they are completely submerged in water. Bring the water to a boil and process the jars for 10 minutes. Adjust the processing time if you live at a high altitude.
    Overhead view of a waterbath canner with jars of apple chutney inside, some submerged in water
  • Cool and Store. After processing, remove the jars from the canner and let them cool on a towel for 12-24 hours. Check the seals before storing in a cool, dark place. The chutney will keep for up to a year.
    Several sealed canning jars with lids, resting on a red and white checkered cloth


The spices are for flavor only and can be adjusted to your taste.

Give this chutney a try. It’s versatile and delicious.

A spoon lifting apple chutney out of a jar, showing its thick texture and chunks of fruit

🥣 important tools and ingredients

The ingredients in this chutney are always like a dessert. Spices, fruit, and raisins. Delicious.

  • Tart Apples (I like Granny Smith best ). Their firmness and tartness balance the sweetness and spices beautifully.
  • Apple Cider Vinegar. Adds a tangy flavor and is crucial for preserving.
  • Brown Sugar. Provides a rich, molasses-like sweetness.
  • Raisins. Offer a nice texture contrast and natural sweetness.
  • Spices (Ginger, Allspice, Cloves, and Red Pepper Flakes). These create the chutney’s unique flavor profile, with a balance of warmth, spice, and a hint of heat.
Ingredients for apple chutney neatly arranged on a white surface, including green apples, spices, and vinegar.

If you’re a regular canner, you’ve already got what you need.

  • Waterbath Canner: Essential for the canning process.
  • Jars and Lids: Half-pint jars are ideal for this recipe.
  • Non-Metallic Spatula: For removing air bubbles from the jars.
  • Ladle: To transfer the chutney into jars.
  • Jar Lifter: To safely remove hot jars from the canner.
Canning equipment on a white surface, including a pot, jar lifter, and green spatula

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We like to can this in half-pint jars, but pint jars would work as well. It’s just a matter of how quickly you can use it up once you open the jar.

✨ Tips for prepping and canning apples

My best advice for canning is to make it as fun and easy and possible.

  • Use an apple slicer if you have one. Canning is hard work and anything that can make your job easier is nice.
  • Sterilize Jars Properly: Ensuring your jars and lids are properly sterilized is key to preventing contamination and ensuring a long shelf life.
  • Balancing Flavors: Taste as you go and adjust the spices and sugar to your liking. The balance of sweet, tart, and spicy is personal and can be tweaked.
  • Simmering Time: The simmering time is crucial for the right consistency. Too short, and it’ll be too liquid; too long, and it could become too thick or burn.
  • Canning Process: Make sure the jars are fully submerged in the waterbath canner, and adjust processing time for altitude as needed.
  • Storage Check: After cooling, check the seals before storing. If a jar hasn’t sealed properly, store it in the fridge and use it first.

Follow the recipe and you’ll do just fine 😊.

🥫 Storage instructions

Pretty much all home-canned food is stored the same. Here’s what to know:

Storing in Jars (Pantry)

  • After Canning: Once the jars have been processed and have cooled for 12-24 hours, check the seals. The lids should not flex when pressed in the center.
  • Cool, Dark Place: Store the sealed jars in a cool, dark place like a pantry or a cupboard. Avoid direct sunlight and fluctuating temperatures.
  • Shelf Life: Properly canned and sealed, the apple chutney can last up to a year. Always check for signs of spoilage like mold or off smells before use, even if the jar is sealed.


  • After Opening: Once opened, the chutney should be refrigerated. In the refrigerator, it will last for about 2 to 3 weeks.
  • Make Ahead: If you want to make the chutney ahead but not go through the canning process, you can refrigerate it. It will last for up to 3 weeks in an airtight container.

Freezing Instructions

  • Freezing Option: Although canning is the preferred method for long-term storage, you can freeze apple chutney.
  • Freeze in Portions: Use freezer-safe containers or bags and store in small portions for easy thawing.
  • Thawing: Thaw in the refrigerator overnight. Once thawed, consume within a week.
  • Texture Changes: Be aware that freezing may slightly alter the texture of the chutney.

Making Ahead

  • Prepping Ingredients: You can dice the apples and onions, and measure out the spices and other ingredients a day in advance. Keep the diced apples in lemon water to prevent browning.
  • Cooking in Advance: The chutney can be cooked a day or two before canning. Store it in the refrigerator after cooking and then bring it back to a boil before canning.

How to use apple chutney

It’s actually very versatile. You can use it anywhere you would use jam, and also on top of roasted meats. Which would be pretty weird with jam 😉.

  • Cheese Platters: Complements a variety of cheeses, especially sharp cheddar or creamy brie.
  • Roasted Meats: Ideal with pork, chicken, or turkey.
  • Sandwiches and Burgers: Adds a gourmet touch to your regular sandwiches and burgers.
  • Curries and Indian Dishes: A traditional side for Indian meals.
  • Breakfast Items: Great with toast or as a topping for oatmeal.

❤️ More apple season recipes you’ll love

Apples are cheap, crowd pleasing, and go with just about anything. Here are some of our very favorite apple recipes of fall.

  • Tender pork chops and apples are cooked in a crockpot. They are infused with the sweet and tangy flavors of apples to create a cozy and delicious meal.
  • This Apple Cinnamon Quick Bread is a delightful treat. It’s easy to make and filled with the warm, comforting aromas of cinnamon and fresh apples.
  • Preserve the taste of autumn with this homemade Apple Pie Filling for Canning. It’s perfect for creating delicious pies, cobblers, and more all year round.
  • Spread some love on your morning toast with Homemade Old-Fashioned Apple Butter. It’s a rich and smooth blend of apples and spices that’s reminiscent of grandma’s kitchen.

I know. you’ll love this recipe! Even if you’ve never had chutney and it sounds weird to you, give it a chance. It’s delicious.

finished. chutney in white bowl
Apple Chutney Recipe for Canning
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