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Apple pie chutney

Apple pie chutney in a jar

Apple pie chutney

Name: Apple pie chutney
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: Makes 2 x 324ml jars
Ingredients: 300g medium Bramley apples peeled, cored and roughly chopped (prepared weight, about 3 apples); 300g medium Braeburn apples peeled, cored and finely chopped (prepared weight, about 4 apples); 80g raisins; ½ tsp ground nutmeg; 1 tsp ground cinnamon; 250g golden caster sugar; 1 tsp fine sea salt; 400ml apple cider vinegar

Cate Dixon

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Makes 2 x 324ml jars

Easy

Prep: 15 mins

Cook: 1 hr and 40 mins

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Try this apple pie chutney with leftover sandwiches or alongside cold cuts. It's ideal for a Christmas buffet and will keep for up to three months

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g medium Bramley apples

peeled, cored and roughly chopped (prepared weight, about 3 apples)
300g medium Braeburn apples

peeled, cored and finely chopped (prepared weight, about 4 apples)
80g raisins
½ tsp ground nutmeg
1 tsp ground cinnamon
250g golden caster sugar
1 tsp fine sea salt
400ml apple cider vinegar

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Nutrition: Per tbsp

kcal22
fat0g
saturates0g
carbs5g
sugars5g
fibre0.2g
protein0.1g
salt0.07g

Method

step 1

Tip all the ingredients into a large pan and cook over a low-medium heat, stirring frequently until the sugar has dissolved and the mixture is a syrupy consistency.
step 2

Reduce the heat to low and continue to cook for 1 hr 30 mins, stirring occasionally to prevent it sticking to the pan, until the mixture has thickened and holds its shape when stirred with a wooden spoon.
step 3

Spoon into two 324ml sterilised jars (see tip, below), seal and cool. Will keep for up to three months in a cool, dark place. Use within two weeks of opening.

Recipe tip

To sterilise the jars, first wash them in hot, soapy water, then rinse clean and dry upside-down in the oven at 160C/140C fan/gas 3 for 12 mins.

Recipe from Good Food magazine, Homemade Christmas 2021

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