Classic apple chutney

Classic apple chutney

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(34 ratings)

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Cooking time

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

Skill level

Easy

Servings

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 info

Nutrition per rounded tbsp

kcalories
123
protein
1g
carbs
32g
fat
1g
saturates
0g
fibre
1g
sugar
19g
salt
0.17g

Ingredients

  • 1½ kg cooking apples, peeled and diced
  • 750g light muscovado sugar
  • 500g raisins
  • 2 medium onions, finely chopped
  • 2 tsp mustard seeds
  • 2 tsp ground ginger
  • 1 tsp salt
  • 700ml cider vinegar

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Method

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.

Recipe from Good Food magazine, October 2005

Comments, questions and tips

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Comments

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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
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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 :)

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

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

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