Recipe for Apple Chutney

Chutney is great for preserving any gluts of summer produce. It originated in India and was usually a relish made from fresh fruits and spices. During the colonial era the British took it home and we’ve been making ever since.

This recipe for Apple Chutney is a delicious way of using up any excess windfall apples. It tastes particularly good with cheese or cold meats.

Ingredients:

    - 1½ kg cooking apples, peeled and diced
    - 750g light muscovado sugar
    - 500g raisins
    - 2 medium onions, finely chopped
    - 2 tsp mustard seeds
    - 2 tsp ground ginger
    - 1 tsp salt
    - 700ml cider vinegar


Method:

Mix all the ingredients together 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.

Apple Chutney
Apple Chutney

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