Apple Cranberry Chutney

Apple Cranberry Chutney
Heather Nicholds, C.H.N.

 Apple Cranberry Chutney Recipe

This vegan apple cranberry chutney is really easy to make, and you can add it to any meal for a huge flavor boost. It stores beautifully in the fridge as well.

Try this chutney as a topping for a plate of roasted sweet potato, as a spread on a cracker (maybe with a little bit of almond butter), mixed with some brown rice and baked into some mushroom caps – the possibilities are endless!

Apple Cranberry Chutney Recipe
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Apple Cranberry Chutney

Prep Time10 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: cranberry chutney
Author: Heather Nicholds, C.H.N.


  • 1 8 oz/223g package fresh or frozen cranberries
  • 1 apple chopped
  • 1 small piece ginger grated and squeezed for juice
  • 1/4 cup raisins
  • 1 Tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom optional


  • Put the ingredients in a pot, and bring to a low simmer. Leave this, covered, for 10 minutes or until the cranberries have popped open.
  • If you want your chutney to be a jam-type consistency, boil for longer or add some ground flax seeds after you take it off the heat.
  • Let the chutney cool, and then serve hot or chill.


Tried this recipe?Tag me @HeatherNicholds so I can see!


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