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22 December 2016

Make the most of summer produce

Chutneys are a great way of preserving gluts of seasonal produce. Rather than letting windfalls go to waste, why not try our recipe for apple chutney.

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.


    - 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


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

If you’ve got any replies for chutney that you’d like to share, we’d love to hear from you!