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Recipe by Sara Buenfeld

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1. Video tutorial: Making chutney

1. Start by getting the ingredients ready. Peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.
2. Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you don't have a lid use foil). Simmer for 30 mins until the apples are cooked and pulpy.
3. While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal and label. This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. If you don't want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month.

38 kcalories, protein 0g, carbohydrate 10g, fat 0 g, saturated fat 0g, fibre 1g, salt 0.22 g

Latest comments and suggestions

• Lindamay's

  23 August 2009

  Lindamay's commented on this recipe

  I made this today. Very good chutney but no way does it cook in 40 minutes. It took about 2 hours to thicken.

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• Jennie

  24 August 2009

  Jennie commented on this recipe

  This recipe was easy to follow. I added some 'lazy chillies' because we love spicy food! Now, the chutney is tucked in the cupboard, maturing. Should be good with cheese and oatcakes...

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• vivkim

  27 August 2009

  vivkim commented on this recipe

  I am an experienced chutney maker this tasted lovely but even after cooking for an hour wouldn't thicken. I personally would only add half the vinegar and cook more rapidly for longer.

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• sheena

  29 August 2009

  sheena commented on this recipe

  i made this a couple of days ago, i followed the recipe but i feel that this chutndey isn't thick enough. any suggestions?

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• clareyfairy

  30 August 2009

  clareyfairy commented on this recipe

  Just made this yesterday. My apples seemed to cook down to nothing (i'd prefer to keep a slight chunk of them i there) - so personally i'd reduce the apple cooking time. and i agree with the other comments - it wont thicken in 40 mins - i agree with vivkim - add half the vinegar - i felt the taste was like sweet and sour sauce - i'd prefer it sweeter so adding less vinegar would hopefully help this.

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• FastAl

  31 August 2009

  FastAl commented on this recipe

  Could I suggest that the reason some of us are having problems making this chutney set is because (as with jam) the fruit might be too ripe and there is a lack of pectin. Lemon juice could be used instead of some of the vinegar to solve the problem.

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• Matty

  31 August 2009

  Matty rated and commented on this recipe

  

  This is the first time I have ever made chutney and I think its absolutely delicious! I didn't really expect it to 'set' like jam - that would be more like the commercial chutnies wouldn't it? I followed the timing exactly and I'm delighted. Thank you GoodFood

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• gbgbella

  03 September 2009

  gbgbella rated and commented on this recipe

  

  certainly easy to make, but I had problems reducing the liquid even though I didn't use 500ml of vinegar.

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• roblewis07

  04 September 2009

  roblewis07 rated and commented on this recipe

  

  I agree with many of the comments here. It took a lot longer to reduce the liquid and it is a bit too acidic - it overwhelms the flavour of the spices.

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• Winks

  14 September 2009

  Winks commented on this recipe

  I made this chutney today and it was my first ever go at making chutney. I first made it to the letter and bottled it, not knowing what the consistency should have been, then decided as it cooled that it was far too liquid, so put it all back in a clean pan, washed and sterilised the bottles etc and set about reducing the "chutney". I simmered it for another hour and a half and lost my patience, so turned the heat up so it was boiling away, however the heat was too high and it burnt - what a waste of my day! Will not make again, have never before followed a recipe and failed! The jam I made came out a treat which made me feel slightly better. Wish I had read the website to see it would take longer to set than stated - got the recipe from the mag.

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• Winks

  14 September 2009

  Winks rated and commented on this recipe

  

  PS - forgot to rate. Also the over ripe fruit wasn't a factor as the plums were the same I used in the jam on their own with sugar whereas the plums in the chutney had the cooking apples with all their pectin to help them.

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• Winks

  14 September 2009

  Winks commented on this recipe

  Now you could call this a rant .........I can't believe this was a tested recipe.

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• SammieN

  20 September 2009

  SammieN rated and commented on this recipe

  

  What a delicious chutney! Easy to make and gets better with time. Every person I've given some to has wolfed it down and begged for me to soon make some more. Lovely recipe.

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• sunshine-fairy

  20 September 2009

  sunshine-fairy commented on this recipe

  I've found that quite a few chutneys often take longer to reduce than their recipes suggest. I've tried using a wider, flatter pan, which means the chutney reduces in less time. However, it's then in danger of burning on the bottom if you don't watch it like a hawk and I've finally concluded that a longer slower cook with an occasional stir is better in the end. After all, you only have to make it once for an entire winter's worth of yummy chutney, though usually the entire house does end up stinking of vinegar. Oh well, no pain, no gain.

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• sunshine-fairy

  20 September 2009

  sunshine-fairy commented on this recipe

  Ooops. Forgot to say. We have a plum glut and I've just tried this one. I did cook it for quite a bit longer (about 1 hr 40 mins in total), but it was worth it for the results. It is truly yummy and so say all of my neighbours! It's not possible to buy Bramley apples where we live (in Turkey), so I used grated eating apples. It worked absolutely fine, though the texture might be slightly different, as they don't pulp down in quite the same way.

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• Jackie M

  09 October 2009

  Jackie M rated and commented on this recipe

  

  Tastes great....took a little longer than the recipe said...but well worth the wait. Will be making this one again soon

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• MarKettle

  13 October 2009

  MarKettle rated and commented on this recipe

  

  I made this chutney a month ago, following the recipe to the letter, and after opening it yesterday I can honestly say it has turned out lovely. I was very worried as there are a lot of negative comments on here, so I was relieved when I opened it and tasted it. I was concerned that the consistency was too runny when I was spooning it into jars. However, when I opened one yesterday the consistency was perfect and not at all runny.

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• hubbahubster

  10 November 2009

  hubbahubster rated and commented on this recipe

  

  Hmm, kind OK – didn't come out anywhere near as chunky as the pic suggests, mine was more like a pink mush! It's tasty but a tad too vinegary. Not sure I'd make it again.

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Ingredients

• 1 garlic bulb
• thumb-size piece fresh root ginger
• 2 large onions
• 1kg Bramley apples
• 3 star anise
• 1 tsp cumin seeds
• 1 cinnamon stick
• 500ml bottle cider vinegar
• 1 tbsp salt
• 1kg plums
• 450g golden caster sugar
• you will need: 4-5 sterilised jars (see tip box at the bottom of page)

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Difficulty and servings

Makes 4-5 jars

Preparation and cooking times

Prep 25 mins

Cook min 1 hr 10 mins

Low-fat

Ingredients

• 1 garlic bulb
• thumb-size piece fresh root ginger
• 2 large onions
• 1kg Bramley apples
• 3 star anise
• 1 tsp cumin seeds
• 1 cinnamon stick
• 500ml bottle cider vinegar
• 1 tbsp salt
• 1kg plums
• 450g golden caster sugar
• you will need: 4-5 sterilised jars (see tip box at the bottom of page)

38 kcalories, protein 0g, carbohydrate 10g, fat 0 g, saturated fat 0g, fibre 1g, salt 0.22 g

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