Classic apple chutney

Classic apple chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(38 ratings)

Prep: 20 mins - 25 mins Cook: 40 mins Ready in 1 hour 10 minutes

Easy

Makes about 1 litres/1¾ pints
Serve this classic chutney with roast crackling pork for a change from apple sauce

Nutrition and extra info

Nutrition: per rounded tbsp

  • kcal123
  • fat1g
  • saturates0g
  • carbs32g
  • sugars19g
  • fibre1g
  • protein1g
  • salt0.17g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1½ kg cooking apples, peeled and diced
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 750g light muscovado sugar
  • 500g raisins
  • 2 medium onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp mustard seeds
  • 2 tsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp salt
  • 700ml cider vinegar

Method

  1. Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jeg
14th Nov, 2013
My first attempt at chutney and probably my last based on this experience. I doubled up the recipe using the proportions in the recipe (which only just fitted into my enormous pan) A complete disaster! After 40 mins simmering it was still really liquid, so I put it in my AGA simmering oven for another 2 hours when it was even more liquid so I then moved it back to the AGA hotplate and fast simmered for another hour. It now has the consistency of soup. It tastes like vinegary mincemeat, ridiculously sweet. One for the bin I think!
picassointhekitchen
12th Nov, 2013
I followed legsy' s adapted recipe, 1.8kgs of cooking apples off the tree, reduced the sugar down to 450g and the vinegar down to 500 ml, 2 very large onions then 1 tsp. ground ginger, 1/2 tsp. fenugreek, 1/2 tsp. ground cumin and 1 cinnamon stick. Delicious and still quite sweet. It cooked down and darkened in just under an hour. Not runny at all. 700 ml of cider as per the recipe is far too much and next time I would even consider reducing the sugar to 350g.
Sarahccw
13th Oct, 2013
Hi Folks I've got some apples from my garden (new house) which are minarettes. I think they are eating rather than cooking apples, if that makes sense. I was thinking of using them to make this recipe as there are too many to eat. I'm thinking I should perhaps reduce the sugar, am I right? Any thoughts would be greatly appreciated!
1bonny
13th Nov, 2013
Yes definitely reduce the sugar to at least 1/2 as to what is recommended in the original recipe, I made this mistake, not cutting down the sugar on eating apples, and had to throw the lot away far, too sweet!! Good Luck
legsy
3rd Sep, 2013
I had a glut of apples on the tree so decided to try this recipe. I listened to what everyone else had said and decided to adapt the ingredients accordingly. I've just made a huge batch of chutney - about 2 x 1ltr preserve jars full. It took about 1 and a half hours to peel, core and dice all the apples (not 20-25 mins!), but only took 35 mins simmering to reach the thick and pulpy stage. Although it doesnt look like the photo as my apples reduced down somewhat, it tastes great. It's still quite sweet even though I reduced the sugar a lot. Here's what I used: 2kg apples (weight after peeling) 450gm moscovado sugar 400gm raisins 2 large onions 2 tsp mustard seeds 2 tsp ground ginger 1 tsp salt 500 ml cider vinegar The house smells wonderful and I cant wait to sample more of it in a couple of months, when it's had time to settle and fuse all those wonderfu flavours together. Thanks Good Food for another great and very easy recipe.
love4puddings
4th Apr, 2013
How long do you leave it in the jars to mature?.
legsy
3rd Sep, 2013
A couple of month's should be fine.
beckster606
14th Dec, 2012
Like others, 2 1/2 hours to make. I've filled steralised jars, but I had a bit left over after all the jars were full. I put it in a bowl and covered it with cling fim in the fridge. Does anyone know how long this will last for?
maireb56
28th Nov, 2012
5.05
Made double the quantities as in the recipe as we had a lot of Bramleys to use up. It seemed like a lot of sugar but decided to stick to the basic recipe to start with as have just made chutney for thr first time this week. Like others who have left a comment it took much longer to thicken. I left it simmering for nearly 2 hours and it could even be left for longer. I have yet to taste it and will post about that when I do.
mikey2012
21st Oct, 2012
Don't know if this will help but my Apple Chutney recipe says it has a shelf life of one year but it doesn't say how long it will last once opened... in my experience it's not in the fridge for very long anyway :)

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.