apples, raisins apple chutney- cook for your life- anti-cancer recipes
Apple Chutney
Servings: 6
Prep time: 15

The sharp mix of sweet and sour tastes was a boon when my sense of taste got wrecked during chemo. This simple homemade apple chutney is quick and easy to make, has a lot less sugar compared to store bought, and is quite delicious. Thanks to the vinegar, it keeps well in the fridge. Once you’ve made a batch, use it in sandwiches, as a sweet side to a curry, or to jazz up plain cooked foods like Spice-Rubbed Grilled Chicken.


  1. In a small pot, heat 1 tablespoon of olive oil over medium heat Add the onions, and cook until they caramelized, about 10 minutes. Add the apples and cook, stirring occasionally for 5 minutes.
  2. Add the vinegar, raisins, ginger, and mustard powder. Mix well, then cover and cook for 20 minutes.
  3. Serve with a simple chicken breast or keep in an airtight container in the fridge.


  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 2 large Fuji apples, peeled, cored and cut into a ½-inch dice
  • ¼ cider vinegar
  • ¼ cup golden raisins
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon mustard powder

Nutritional Information


116 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


19 g


14 g


2 g


1 g


3 mg

*per serving

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Ann's Tips and Tricks

Fuji apples are sweet. If you’re in the mood for a tarter chutney experience, use either Braeburn or Granny Smith apples. This recipe makes 1.5 cups of chutney, around 6 servings.




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