Raisin and Apple Chutney

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Raisin apple chutney from the side

This apple chutney is like a chunky applesauce, fortified with raisins and spices. Great for using up soft or bruised apples, though pears work great, too. Enjoy it on its own, with a crisp type topping for dessert or even atop some pork chops or chicken. It’s pretty quick and low effort too! Depending on which variety of apples you’re using it may be on the sweet or tart side, if you’re using it as a condiment for meat it may benefit from additional acid, like a splash of vinegar.

Raisin apple chutney from above


Raisin and Apple Chutney
Prep time
Cook time
Total time
Serves: 1 cup
  • 2 to 3 medium apples (or pears) peeled and chopped, about 1 pound
  • ¼ cup raisins
  • 1 whole clove
  • ½ cinnamon stick
  • ½ teaspoon ground ginger
  • ½ orange, juice and zest
  • ¼ cup water
  • ¼ teaspoon salt
  • Splash of Apple Cider Vinegar (optional)
  1. Combine all ingredients in a saucepan, stir to distribute ingredients evenly.
  2. Cook over medium heat until it begins to simmer, then cover and reduce the heat to low.
  3. Cook until apples are tender and much of the liquid has evaporated.
  4. Stir to break up the apples.
  5. Remove cinnamon stick and clove before serving.
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About Erin Shearer

Erin Shearer is a IIN Certified Health Coach and mom of four (soon to be five) She used to work as an informatics nurse until poorly controlled Hashimoto’s Thyroiditis made it too difficult to leave the house, let alone work a demanding nursing job. In 2011 Erin adopted a paleo-ish diet as advised by her midwife at the time and felt so much better, but life happened and that went by the wayside. It wasn’t until 2018 when a major mold exposure and academic burnout caused her health to hit rock bottom. She ended up seeing a functional medicine practitioner and fell completely down the AIP rabbit hole, overhauling every aspect of her life. Erin combined her love of cooking and photography, biology background and history in IT-- and started a blog, UnapologeticallyAIP to share delicious recipes and stories along her healing path, unapologetically. Erin now works with one of the local farmers markets to create and share in season real-food recipes with market vendors and patrons, introducing many new faces to the world of AIP. Follow her foodie adventures on Instagram!


  • kirsty says

    How long would you say the chutney could be stored in a fridge?

    • Mickey Trescott says

      Hi Kirsty – I would imagine about 5 days.

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