Irresistible Cranberry Apple Chutney Recipe with Curry

Posted on October 19, 2025

cranberry apple chutney - featured image

The tangy sweetness of fresh cranberries paired with the warm spice of curry and the comforting crunch of apples… it’s a flavor combo you didn’t know you needed! This cranberry apple chutney is one of those recipes that feels fancy but comes together easily. Whether you’re serving it alongside roast turkey, slathering it on sandwiches, or adding a dollop to your cheese board, this chutney is a true crowd-pleaser. Trust me—once you try it, it’ll become a staple in your kitchen.

I first discovered this recipe while experimenting with holiday flavors. I wanted something unique that could add a punch of flavor to traditional dishes without overwhelming them. After a few attempts (and some trial and error with the spice blend), I landed on this cranberry apple chutney with curry. It’s balanced, bold, and ridiculously versatile. Plus, it’s so easy to make that you’ll find yourself whipping it up for more than just special occasions.

Why You’ll Love This Recipe

Quick and Easy: This chutney is ready in under 30 minutes, making it perfect for last-minute prep.
Bold Flavor: The combination of tart cranberries, sweet apples, and aromatic curry creates a flavor explosion.
Versatile: Perfect for holiday meals, everyday sandwiches, or as a condiment for grilled meats.
Simple Ingredients: No need for fancy or hard-to-find ingredients—you likely already have most of these in your pantry.
Make-Ahead Friendly: This chutney tastes even better after a day, and it stores beautifully.
Unexpected Twist: The curry powder adds a unique warmth that sets this chutney apart from traditional recipes.

What makes this cranberry apple chutney truly special is its versatility. You can spoon it over roasted pork, mix it into yogurt for a tangy dip, or even gift jars of it to friends during the holidays. And let’s be honest—who doesn’t love a recipe that’s as impressive as it is easy?

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients to create a bold, unforgettable flavor. Here’s what you’ll need:

Fresh cranberries (or frozen if fresh aren’t available)
Apples, peeled and diced (I recommend a firm, slightly tart variety like Granny Smith or Honeycrisp)
Onion, finely chopped (adds a savory depth)
Brown sugar (for sweetness and richness)
Apple cider vinegar (balances the sweetness with a tangy kick)
Curry powder (the star of the show—choose a mild or spicy blend depending on your preference)
Ground cinnamon (adds warmth to the chutney)
Ground ginger (for a subtle zing)
Salt (to enhance all the flavors)
Water (to help the ingredients simmer into a perfect chutney texture)

If you’re feeling adventurous, you can also toss in a handful of raisins or chopped nuts for extra texture. And for those who prefer less sweetness, simply reduce the brown sugar slightly—it’s easy to tweak to your taste.

Equipment You’ll Need

Here’s the best part—this recipe doesn’t require any fancy tools. You’ll need:

A medium saucepan or pot (heavy-bottomed works best to prevent sticking)
A wooden spoon or spatula (for stirring)
A sharp knife (for chopping apples and onions)
A cutting board
Measuring cups and spoons

If you’re making a big batch to gift or store, grab some sterilized mason jars for easy packaging. Don’t have a heavy-bottomed saucepan? No problem—just stir frequently to prevent scorching.

Preparation Method

Prep the ingredients: Peel and dice the apples, chop the onion finely, and measure out all the spices and sugar. This helps everything come together smoothly.
Sauté the onion: Heat a medium saucepan over medium heat and add a splash of water or a tiny drizzle of oil. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add the apples: Stir in the diced apples and cook for another 2-3 minutes, until they start to soften.
Add the cranberries: Toss in the cranberries and stir to combine. If using frozen cranberries, no need to thaw them beforehand.
Add the seasonings: Sprinkle in the curry powder, cinnamon, ginger, and salt. Stir well to coat the fruit and onions with the spices.
Add sugar and vinegar: Pour in the brown sugar and apple cider vinegar, stirring to dissolve the sugar. Add the water to help the chutney simmer.
Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally, until the cranberries burst and the chutney thickens.
Adjust seasoning: Taste the chutney and adjust the sweetness, salt, or spice level if needed. If it’s too thick, add a splash of water to loosen it.
Cool and store: Let the chutney cool completely before transferring it to jars or serving. It will thicken even more as it cools.

Your kitchen will smell amazing while this cooks—it’s a sensory delight! And don’t worry if the mixture seems too tart at first; the sweetness balances out as it cooks.

Cooking Tips & Techniques

Don’t skip the simmer: Cooking the chutney low and slow helps develop the flavors fully.
Stir often: To prevent sticking or burning, give the chutney a good stir every few minutes.
Adjust to taste: If you prefer a sweeter chutney, add a touch more sugar. For more tang, increase the vinegar slightly.
Use fresh cranberries: While frozen work well, fresh cranberries have a brighter flavor and better texture.
Don’t overcrowd the pan: If doubling the recipe, use a large pot to ensure even cooking.

I’ve learned these tips the hard way—burnt cranberries aren’t fun to clean! But once you get the hang of it, this recipe is foolproof.

Variations & Adaptations

This chutney is endlessly customizable. Here are some ideas:

Spicy variation: Add a pinch of cayenne or chili flakes for a spicy kick.
Nutty twist: Stir in toasted pecans or walnuts for added texture.
Herby addition: Add fresh chopped cilantro or mint after cooking for a refreshing note.
Seasonal swaps: Try pears instead of apples for a softer, sweeter chutney.
Sugar-free adaptation: Use a natural sweetener like honey or maple syrup instead of brown sugar.

I once made a batch with pineapple chunks instead of apples—it was tropical and delicious!

Serving & Storage Suggestions

This chutney is best served at room temperature or slightly warm. Here’s how to enjoy it:

Pair with roasted meats like turkey, chicken, or pork.
Serve as a condiment for sandwiches, wraps, or burgers.
Add a dollop to cheese boards—it pairs beautifully with sharp cheeses.
Mix into plain yogurt for a tangy dip or sauce.

For storage:

Refrigerate: Store in an airtight container in the fridge for up to 2 weeks.
Freeze: Freeze chutney in small portions for up to 3 months. Thaw overnight in the fridge before using.

Flavors deepen over time, so it’s even tastier the next day!

Nutritional Information & Benefits

Here’s an estimate of the nutritional breakdown per serving (about 2 tablespoons):

Calories: 50
Fat: 0g
Carbohydrates: 13g
Sugar: 10g
Fiber: 2g

The cranberries are rich in antioxidants and vitamin C, while the apples add fiber and natural sweetness. Curry powder brings anti-inflammatory benefits, making this chutney as nutritious as it is delicious!

Conclusion

This irresistible cranberry apple chutney recipe with curry deserves a spot in your recipe collection. It’s easy, flavorful, and versatile—a condiment that transforms any meal into something special. Whether you’re serving it at a holiday dinner or enjoying it on a casual weekday, it’s guaranteed to impress.

Try it out and make it your own with variations that suit your taste. I’d love to hear how you use this chutney in your kitchen—leave a comment below and share your ideas!

Go ahead, make a batch, and let the flavors wow you. Happy cooking!

FAQs

Can I make this chutney ahead of time?

Absolutely! It stores well in the fridge for up to two weeks, and the flavors improve with time.

Can I freeze cranberry apple chutney?

Yes, it freezes beautifully. Store in airtight containers for up to three months and thaw overnight in the fridge.

What can I use instead of curry powder?

If you’re not a fan of curry, try using garam masala or even ground allspice for a different flavor profile.

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly. No need to thaw them before cooking.

What’s the best type of apple for this recipe?

Firm, slightly tart apples like Granny Smith or Honeycrisp work best for balance and texture.