Classic apple chutney

Classic apple chutney

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(52 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


  • 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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16th Sep, 2019
Have put in 400 ml of vinegar so far and I don’t think I’ll need any more, certainly nowhere near 700. It’s difficult to account for such a discrepancy. There’s another chutney recipe on this site that also gives an exaggerated figure, so take care and add it gradually.
Julie Restall's picture
Julie Restall
29th Sep, 2018
My first ever chutney! I followed the recipe except I used 500g of sugar as the cooking apples I was given tasted quite sweet. I also only used about 400ml of cider vinegar before I run out so topped it up with about 100ml of red wine vinegar. I think it would have tasted fine with more vinegar. Took about 50 mins to fully cook down. Very tasty!
Mharis mum
1st Sep, 2018
I used a 23cm diameter saucepan and the ingredients only just fitted when put in initially. As it cooked the level went down in the pan. Use cooking apples for this - I used Bramleys and they are great. If you use sweet/eating apples you must half the amount of sugar. It took about 1 hr once at the simmering stage to get it to the right consistency but the time is worth it as this chutney is really lovely.
13th Nov, 2017
I did this exactly as in the recipe and it was delicious. Loved by everyone who's tried it.
10th Sep, 2017
Recipe is definitely generous on the vinegar - yikes! Definitely would stick to no more than 450ml next time or it is just too overpowering. I wish I'd read the comments before making a huge batch.... my house will stink for weeks
5th Sep, 2017
Just made several jars of this for Christmas. Followed other suggestions and only used 500g sugar, also used sultanas instead of raisins. Very happy with outcome!
17th Aug, 2017
Just made my first ever batch of chutney using the apples from our garden, and it's super delicious! Very easy too.
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.


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).
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