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)

tess2605's picture

After reading such varied comments about the success of this recipe I was a bit worried how it would turn out. I had 1.3kg of apples once they were peeled and chopped, to that I added 400g of sugar, 550ml cider vinegar and the other ingredients as stated. I did add 1tsp of coriander and tsp of paprika, for a bit of heat. There was so much mixture that I couldn't fit it into one pot, so divided it between two. One heavy caste iron and one regular metal pot. The caste iron pot cooked the chutney better, allowing the apples to stay in chunks and everything reduced in under an hour. The chutney in the metal pot started to become pulpy before the liquid was all gone. I would recommend using a caste iron pot for best results. In the end I added the two together and it looks fine. I'm looking forward to trying it in a few weeks.

kateboing's picture

I have eating apples (cox and russet) to use and, from the other comments, it seems I should halve the sugar for this. If I start with Legsy's adaptation and then halve it, it takes me to 225g of sugar for 2kg of apples. Will this still preserve the apples and make a lasting chutney? And should I reduce the vinegar at all to compensate? I want to end up with a chunky chutney, not all broken down and smooth and am an amature so advice would be appreciated.

pieshop's picture

I took the advice of others re sweetness. I used 1200 kg apples, 400g raisins, 330g sugar, 1 onion and 450ml (half red wine vinegar and half cider vinegar as I ran out of cider vinegar). I put in 2tsp mixed spice, 2 tsp cinnamon, 1 tsp ground ginger. Didn't have any mustard seeds. I simmered this for 1 hr 20 mins. Absolutely delicious. Will definitely be making again.

dibriers's picture

Nice simple recipe. Having read some of the previous comments, didn't put the sugar in until 3/4 the way through cooking and only put 3/4 of sugar in to stop burning. I also added at that time a bit of a teaspoon of paprika, ground corriander and mixed spice.

Jessbob100's picture

i made this recipe the other day for some Christmas presents! i halved the recipe as i was only making 5 small jars. It tasted beautiful in the pan, just waiting to open ours now, got my fingers crossed that it will be all ok!! does anyone know how long it will last in the jars... un-opened? many thanks. x

keithybaby57's picture

Am afraid I had similar experience to jeg's (14 Nov 13). Just given up after several hours! Still slightly runny and what's left is basically just very sweet sultanas (substituted these for the raisins, but otherwise followed legsy's adaptation) in gloup. Little sign of any apple in what is supposed to be apple chutney; it just carameIised away. Either I made a huge error in the preparation or there's something seriously wrong in the quantities given!

skyelyselle's picture

Made this yesterday and following the advice changed ingredients quantities as follows: Apples: 1250g (final peeled & chopped weight), 320g light muscovado sugar, 350g raisins and 450ml cider vinegar. Kept spices quantities the same. Left to simmer for 4-5 hours, stirring frequently until sticky and soft. Tastes completely delicious and so simple to make. I'll be making this again.

Food blogger's picture

I have just made this chutney with these same modifications (roughly). I cooked it for a bit more than an hour as I septillion wanted to be able to see the apple rather than purée. Tastes and looks great

CurlysCooking's picture

This was the first chutney I made and I was very pleased with how simple it was and how great it tasted. It is quite sweet, but it goes perfectly with pork and cheese. I will definitely be making this again. It can be found on my blog

DionneC's picture

My first and not my last attempt at chutney, really pleased with the results. Thank you legsy, followed your recipe but only put in 400g of sugar. However put half the mixture in jars then added one chilli and a couple of pinches of cayenne pepper to the other half. Mix tasted good cant wait to try the rest in a couple of months.

jeg's picture

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's picture

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's picture

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's picture

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's picture

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's picture

How long do you leave it in the jars to mature?.

legsy's picture

A couple of month's should be fine.

beckster606's picture

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's picture

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's picture

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 :)


Questions (6)

Busy muffin's picture

Am just about to make this. Can I assume that 700ml of vinegar is too much? Would half the amount be better?

goodfoodteam's picture

Hi Busy muffin, these are the correct quantities. It may sound like a lot but the chutney turns out beautifully. Enjoy!

Jessbob100's picture

Hello, how long will this last in the jars? many thanks x

goodfoodteam's picture
Hi there, thanks for your question. In sterilised jars it will keep well for about a year - store in a cool, dark place.
Alexandra-k9's picture

When it comes to sealing jars, is it necessary to go through thermal treatment for any length of time (ie submerging the filled jars into a pot of boiling), or is the chutney acidic enough that you can safely skip that step?
Thank you!

Sarahccw's picture


I'd steralise them. When I missed that step once before with a jam, it went mouldy.

Tips (1)

anneinoxon's picture

Made this chutney a few weeks ago, its lovely. Mind you I modified the recipe a little as I used rather unripe eating apples (scrumped off an unused apple tree) and half a bottle of Amontillado sherry left over from Christmas rather than the full quantity of vinegar. It needed cooking a little longer but the result was a lovely chunky chutney. The apples are now ripe so I am going to make some more (but without the sherry).