Name: Apple & grape chutney
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Makes about 1.5kg/3lb 5oz
Cuisine: British
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

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Apple & grape chutney

Apple & grape chutney

Mary Cadogan

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Makes about 1.5kg/3lb 5oz

Easy

Prep: 30 mins

Cook: 30 mins - 40 mins

A star rating of 4.9 out of 5.10 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per tbsp

kcal40
fat0g
saturates0g
carbs11g
sugars11g
fibre1g
protein0g
salt0.1g

low

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.

Recipe from Good Food magazine, November 2012

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A star rating of 4.9 out of 5.10 ratings

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