Apple Mustard Seed Chutney

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  • 3 cupsServings


  • 2 pounds Granny Smith apples (4 to 5 apples), cored, peeled, and diced

  • 1 jalapeño, finely diced

  • 2 tablespoons yellow mustard seeds

  • 1 cup golden raisins

  • 1 cup sugar

  • 1 cup apple cider vinegar

  • 1 teaspoon kosher salt


1. Place apples, jalapeño, mustard seeds, raisins, sugar, vinegar, and salt into a medium saucepan over medium heat. Simmer for 30 to 40 minutes, until mixture resembles chunky applesauce.

2. Cool and refrigerate for 2 to 3 weeks.

Grilled cheese: Spread 2 tablespoons apple chutney on chunky bread. Top with baby kale, crumbled blue cheese and cheddar cheese. Place in panini machine or toast in a nonstick pan with 1 tablespoon butter for three minutes per side.

Cheese plate: Arrange on a board or platter a small jar of apple chutney, walnuts, grapes, blue cheese, brie, sharp cheddar, and whole grain crackers or sliced baguette