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 onions, 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, questions and tips

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11th Oct, 2016
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.
2nd Nov, 2015
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.
31st Aug, 2015
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.
14th Aug, 2015
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. Thanks
22nd Nov, 2014
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
26th Oct, 2014
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!
19th Oct, 2014
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
20th Dec, 2014
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
11th Sep, 2014
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
5th Apr, 2014
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.


Busy muffin
12th Sep, 2016
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
13th Sep, 2016
Hi Busy muffin, these are the correct quantities. It may sound like a lot but the chutney turns out beautifully. Enjoy!
17th Nov, 2014
Hello, how long will this last in the jars? many thanks x
goodfoodteam's picture
5th Dec, 2014
Hi there, thanks for your question. In sterilised jars it will keep well for about a year - store in a cool, dark place.
15th Sep, 2013
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!
13th Oct, 2013
Hi I'd steralise them. When I missed that step once before with a jam, it went mouldy.
25th Aug, 2015
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).