Classic apple chutney

Classic apple chutney

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(38 ratings)

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


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
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  • 1½ kg cooking apples, peeled and diced



    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



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

  • 2 tsp mustard seeds
  • 2 tsp ground ginger



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

  • 1 tsp salt
  • 700ml cider vinegar


  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.

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Comments (78)

mrsjlrhodes's picture

Smelled great, got rid of some cooking apples, and my husband loved it! I'll be making it again come Christmas.

Rachel1195's picture

Very nice chutney - just as nice if not nicer than brought stuff. I ran out of cider vinagar 1/2 way through so topped it up with malt vinigar, and it tasted absolutely fine. It soes however, take quite a long time to make so allow at least an hour and a half.

taracox's picture

This was great chutney. I made it about 6 months ago and the sealed jars still seem to be fine. This is also really good with hummus!

pgrinnell's picture

Wonderful. Easy to make and easy to eat. Transforms sandwiches. Made six big jars which have been eaten already.
Never made chutney before but will definately be making this again. Great with cheese and biscuits too.

kathjohnson's picture

i agree with some of the other comments and cut the sugar right down to 450g also used sultanas as we prefer them but only 250g and upped the onions and mustard seeds, didn't have ginger so used mixed spice and cinnamon bark which made it lovely n christmassy. very impressed with how easy to make.

pmgbarber's picture

I have made this as a Christmas gift (pus a jar for tasting!) I substituted dried cranberries for the raisins as a seasonal twist, it is lovely, and was very easy to make. Will certainly do this again.

kathcutmore's picture

I saw this post and instead of just raisins I bought a pack of mixed raisins, sultanas and cranberries. I also soaked them in cider overnight, from another post. The chutney has come out very dark but I think I may have overcooked it - hopefully it will be OK in a couple of months' time.

kathcutmore's picture

I am going to copy this idea - bought some dried cranberries today. Thanks

vic_vega66's picture

Further to the other comments, I let it simmer for a good 2/2.5 hours before it was thick enough to use.

vic_vega66's picture

Gorgeous recipe, very easy to make and the house smelt delicious for days afterwards, who needs room scenters when you can make chutney? The recipe made four large jars of chutney, which are going as Xmas prezzies for friends and family.

carolinenewtonvarley's picture

Used distilled vinegar rather than cider vinegar, as making double batch and would have worked out rather expensive! Looking and smelling good. Hoping to decorate jars and wrap in cellophane along with other jams/chutneys as additional christmas presents!

ZaraD's picture

Very very easy to make. Am so glad I read the comments first.

I made half the quantity of chutney and used:-


750g cooking apples , peeled and diced (after peeling weight!)
300g light muscovado sugar
250g raisins and sultana's mixed
1 medium onions , finely chopped
1 tsp mustard seeds
1 tsp ground ginger
1/2 tsp salt
300ml cider vinegar

It didn't really reach desired consistency until it had simmer for 1hr 20 mins but tastes wonderful!

It made 1.25 litres in total.

Will definitely be making this one again!

cazzler's picture

This is delicious! How long will it keep? I halved the receipe and still have loads.

s6carter's picture

I'm going to try soaking the raisins in old english cider and see how that will taste as I have had something similar...then will label the jars as Apple and English Cider Chutney...mmm sounds good already... ;-)

ed05ed's picture

I made this with eating apples from the garden that were too bitter to eat. I used 3kg (1.5kg once peeled and cored) which made 14 x 1lb jars!

Others have said that it was still runny after 40 mins. I 'pounded' mine after 40 mins with potato pounder (could use rolling pin instead) and it got thick after another 2 minutes.

catshevlane's picture

It wasn't until I came to add the ground ginger that I realised we had run out! So I ended up adding some fenugreek, cardamon pods and ground cumin instead. Result = DELICIOUS! It did take alot longer than the recipe stated to boil down but that is fine and I have to say I thought 30/40 mins was rather optimistic.

kirtony's picture

I also had some timing issues like those mentioned in other posts. From start to finish it took me 2 hours 45 minutes. I would really like to meet the person who can peel, core and dice 1.5 kg of cooking apples in 20-25 minutes! That said, the finished product was absolutely beautiful while still warm with a little ham on toast. I followed the quantities stated in the recipe and it made 12 x 8oz jars and 2 x 375ml Kilner jars (about 3L in all).

janicechegwidden's picture

This was the first time that I had made chutney and the results were fantastic. Look forward to trying some other chutney recipes now

grumpyoldgit's picture

Further to comment above.

I've looked through previous comments and see that several posters have made a similar points. That the mixture is too runny and needs considerably more than the 40 minutes quoted. I did use sultanas rather than raisins and wonder whether that might have contributed to my problem. The mixture still needs a couple of hours on simmer though to go dark and pulpy.

grumpyoldgit's picture

Surprisingly, I'm having a bit of a difficulty with this recipe. 700ml is a lot of liquid and 30-40 minutes is a very short time for the mixture to go thick and pulpy. Most recipes suggest 2 hours or so. After 2 1/2 hours the mixture is darkening and softening but there is still too much liquid. I'm not sure where I have gone wrong. I made your spiced courgette chutney a couple of weeks ago and the consistency was fine.


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