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Apple & grape chutney

Apple & grape chutney

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes about 1.5kg/3lb 5oz

Spice a garden glut of fruit with coriander, cumin and mustard seeds for this pickle that's perfect for hampers

Nutrition: per tbsp
HighlightNutrientUnit
kcal40
fat0g
saturates0g
carbs11g
sugars11g
fibre1g
protein0g
low insalt0.1g
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Ingredients

  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 1 tsp mustard seed
  • 2 green chillies , deseeded and finely chopped
  • 3 onions , finely chopped
  • 2 tsp powdered ginger
  • 400ml cider vinegar
  • 1kg apple , peeled, cored and chopped
  • 300g seedless white grape
  • 450g granulated sugar

Method

  • STEP 1

    Toast the cumin and coriander seeds in a dry frying pan until aromatic. Tip into a mortar and coarsely grind with the pestle. Toast the mustard seeds in the same pan until they start to pop, then add to the other spices. Tip the spices into a large pan with the chillies, onions, ginger and vinegar. Bring to the boil, then simmer for 10 mins until the onions are softened.

  • STEP 2

    Add the chopped apples, grapes, sugar and 1 tsp salt, and bring to the boil, stirring. Boil hard, stirring from time to time, for about 15-25 mins until the mixture is thick and pulpy.

  • STEP 3

    Pot into warm sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.

RECIPE TIPS
STERILISING YOUR JARS

Wash in hot soapy water, rinse, then drain and set upright in a roasting tin in one layer. Put in the oven at 180C/ 160C fan/gas 4 for 10 mins. If your jars have a rubber seal, remove before putting the jars in the oven. To sterilise the seals, simply boil in water.

Goes well with

Recipe from Good Food magazine, November 2012

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A star rating of 5 out of 5.4 ratings
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