Apple chutney

Spice up your lunch break with this tasty apple chutney recipe
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Apple chutney recipe

Add this fantastic apple chutney to your sandwiches to perk up your lunchtimes, or serve with cheese and crackers at the end of a long day

Makes    3 x 500g jars

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  • You will need
  • Method
  • Cider vinegar 1 litre
  • Apples 1kg, peeled and roughly chopped, plus a couple extra apples for chunks (optional)
  • Sugar 450g
  • Raisins 450g
  • Salt 2 tsp
  • Onions 450g, finely chopped
  • Mustard seeds 2-3 tbsp
  • Garlic cloves 2, finely chopped
  • Cayenne pepper 1 tsp
  • Paprika 1 tsp
  • Mixed spice 1 tsp
  • Fresh ginger a thumb-sized chunk, finely chopped (add more if you like spicy chutneys)
  1. Add all the ingredients apart from two apples to a large pan and bring to the boil, stirring occasionally to prevent sticking.
  2. Turn the temperature down and simmer for 45 minutes, stirring occasionally.
  3. Take the remaining apples, peel and chop into 1.5cm cubes. This will give you a more chunky chutney, as the rest of the apples will break down during the cooking process.
  4. Cook for another 15 minutes, then remove from the heat and spoon into warm, sterilised jars and seal. Store in a dark, cool place.

You will need

  • Cider vinegar 1 litre
  • Apples 1kg, peeled and roughly chopped, plus a couple extra apples for chunks (optional)
  • Sugar 450g
  • Raisins 450g
  • Salt 2 tsp
  • Onions 450g, finely chopped
  • Mustard seeds 2-3 tbsp
  • Garlic cloves 2, finely chopped
  • Cayenne pepper 1 tsp
  • Paprika 1 tsp
  • Mixed spice 1 tsp
  • Fresh ginger a thumb-sized chunk, finely chopped (add more if you like spicy chutneys)

Method

  1. Add all the ingredients apart from two apples to a large pan and bring to the boil, stirring occasionally to prevent sticking.
  2. Turn the temperature down and simmer for 45 minutes, stirring occasionally.
  3. Take the remaining apples, peel and chop into 1.5cm cubes. This will give you a more chunky chutney, as the rest of the apples will break down during the cooking process.
  4. Cook for another 15 minutes, then remove from the heat and spoon into warm, sterilised jars and seal. Store in a dark, cool place.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box

'This spicy apple chutney recipe goes well with cheese, ham and cold meat, and can really give your sandwiches a boost. Play around with the spices to suit your own tastes,' says food writer Sarah

Supported by
Salcombe Gin & Paul Ainsworth

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Salcombe Gin & Paul Ainsworth
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