Classic apple chutney

Classic apple chutney

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(39 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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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 :)
15th Oct, 2012
Smelled great, got rid of some cooking apples, and my husband loved it! I'll be making it again come Christmas.
7th Oct, 2012
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.
5th Jun, 2012
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!
17th Feb, 2012
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.
22nd Dec, 2011
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.
18th Dec, 2011
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.
16th Oct, 2013
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.
11th Oct, 2013
I am going to copy this idea - bought some dried cranberries today. Thanks
25th Nov, 2011
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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