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
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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, 2011
I'm going to try soaking the raisins in old english cider and see how that will taste as I have had something similar...then will label the jars as Apple and English Cider Chutney...mmm sounds good already... ;-)
8th Oct, 2011
I made this with eating apples from the garden that were too bitter to eat. I used 3kg (1.5kg once peeled and cored) which made 14 x 1lb jars! Others have said that it was still runny after 40 mins. I 'pounded' mine after 40 mins with potato pounder (could use rolling pin instead) and it got thick after another 2 minutes.
13th Sep, 2011
It wasn't until I came to add the ground ginger that I realised we had run out! So I ended up adding some fenugreek, cardamon pods and ground cumin instead. Result = DELICIOUS! It did take alot longer than the recipe stated to boil down but that is fine and I have to say I thought 30/40 mins was rather optimistic.
kirtony's picture
12th Sep, 2011
I also had some timing issues like those mentioned in other posts. From start to finish it took me 2 hours 45 minutes. I would really like to meet the person who can peel, core and dice 1.5 kg of cooking apples in 20-25 minutes! That said, the finished product was absolutely beautiful while still warm with a little ham on toast. I followed the quantities stated in the recipe and it made 12 x 8oz jars and 2 x 375ml Kilner jars (about 3L in all).
10th Sep, 2011
This was the first time that I had made chutney and the results were fantastic. Look forward to trying some other chutney recipes now
2nd Sep, 2011
Further to comment above. I've looked through previous comments and see that several posters have made a similar points. That the mixture is too runny and needs considerably more than the 40 minutes quoted. I did use sultanas rather than raisins and wonder whether that might have contributed to my problem. The mixture still needs a couple of hours on simmer though to go dark and pulpy.
2nd Sep, 2011
Surprisingly, I'm having a bit of a difficulty with this recipe. 700ml is a lot of liquid and 30-40 minutes is a very short time for the mixture to go thick and pulpy. Most recipes suggest 2 hours or so. After 2 1/2 hours the mixture is darkening and softening but there is still too much liquid. I'm not sure where I have gone wrong. I made your spiced courgette chutney a couple of weeks ago and the consistency was fine.
Rachel50ish's picture
22nd Aug, 2011
Just about to have ago. going to add some garlic and chilli. wish me luck. I have so many apples (windfalls) any other great ideas?
24th Jul, 2011
Hi How long will the apple chutney keep?
18th Jul, 2011
Love this recipe... makes a lovely gift... thanks guys for all your suggestions!!


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