Chutney on a piece of toast
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Paleo Cranberry Apple Chutney Recipe (with Vegan Option)

Chutney is a traditional Indian dish that has been around for centuries. One of the best parts about it is it can be served with pretty much anything… meat, curries, bread, and more! Today, we’re going through a great paleo cranberry apple chutney recipe.

If you plan to use it with one dish and have leftovers, great! You can reuse it with other dishes!

Chutney is very flavorful and perfect over baked chicken or over toast as a variation of traditional fruit jam. It’s one of the most versatile sauces out there!

This fall-themed chutney recipe uses apples and cranberries in addition to commonly-used ingredients in chutney such as ginger, vinegar, and a sweetener.

It’s also paleo-compliant and can be made with a vegan option very easily.

Paleo Apple Chutney Recipe with Vegan Option

Vegans can easily swap the honey in this recipe for maple syrup or any liquid sweetener. Please keep in mind this may alter cooking times though.

Apple Chutney Recipe Ingredients

Apples, dried cranberries and apricots in a bowl ready to go on the stove for this apple chutney recipe.
The same ingredients on the stove almost fully cooked in this apple chutney recipe


If you’re looking for a way to use all of those apples in season this fall, this just may be it! The recipe calls for 4 cups of apples, which is equivalent to about 4 small apples cored.

Dried Fruit

This recipe uses cranberries, dates, and dried apricots. I chose cranberries because they go along with the fall theme. But feel free to use what’s available to you and fits within your diet.

Just remember to make sure you get the Paleo version without the added sugars if you’re eating a paleo diet.

Onions and Spices

Chutney is not a sauce that’s lacking in flavor! With onions, ginger, mustard seed, and more, this dish is packed full of flavor.

Apple Cider Vinegar and Honey

These ingredients bring the sweet and the sour. The vinegar gives it a bit of a pickled taste, while the sweetener tames it down.

As stated above and in the notes section of the recipe, you could easily swap the honey for a vegan liquid sweetener option. Or, if not following a vegan diet, reduce the amount of honey and also use coconut sugar. These options may alter cooking time, though, so keep your eye on the chutney as it cooks to prevent burning it.

Now on to the paleo apple chutney recipe!

Paleo Cranberry Apple Chutney (with Vegan Option)


  • 4 cups apples, peeled, cored, and diced into very small pieces
  • ½ cup dried cranberry, possibly cut into smaller pieces
  • ¼ cup dates, cut into small pieces (about 2 dates)
  • ½ cup dried apricots, diced
  • ½ cup yellow onions, diced into small pieces
  • ½ inch ginger, peeled and minced
  • 1 whole star anise
  • ½ tsp mustard seed
  • 2 cloves garlic, diced
  • 1 tsp salt
  • 1 cup apple cider vinegar
  • 1 cup honey (please see the "Vegan Option" section for suggestions on how to make this recipe vegan-friendly)


  • Put all ingredients in a pot over high heat. Mix thoroughly.
  • Bring to a boil uncovered for 3-4 minutes, mixing regularly.
  • Reduce heat to low and simmer, mixing occasionally, for an hour or until it is a sauce consistency.
  • Fish out the star anise and serve over your preferred dish.


The honey can be substituted for maple syrup for a vegan option or reduced to 1/2 cup with an additional 1/3 cup of coconut sugar.
Serve on baked chicken, toast, or as a topping in a number of dishes.

If you’re looking for other international cuisine recipes that are healthy, check out our Paleo Pad Thai recipe with a vegan option!

And our Paleo and Vegan Baked Apple Cookies (with chunks of real apple baked in!) or our Vegan and Sweet Potato Sweet Potato Hash are other great, grain-free apple recipes!

Summary of this Apple Chutney Recipe

This delicious and simple apple chutney recipe is a perfect addition to toast, grilled chicken, and more. Hope you enjoy!