My chutney is too thick
Cranberries (and to a lesser extent, apples) have a great deal of natural pectin, which will make your chutney gel when it is cool or refrigerated.

If you want a thinner consistency, you can reheat it and add any complimentary liquid that you desire:  apple juice would be fine, but remember, you are diluting the flavor of your chutney with the additional juice, so you will want to find balance between texture and flavor that you like the best.

The other thing you can do is warm the chutney for service, which will make it more liquid.

When I make cranberry chutney, chilled, it is as stiff as a good commercial jam.  This might even be desirable.

Note:  I am assuming these are refrigerated chutneys.  If they have been home canned, you should not change the recipe, as the acid balance is essential for safety in canning.