Spiced Apple Chutney
- Total Time: 1 hour
- Yield: 2 jars
Description
This portion makes a huge batch, but if you make sure to sterilise your glasses well in the oven or with boiling water, it can keep forever.
Ingredients
Units
- 1 1/2 kilo cooking apples
- 750 grams of muscovado sugar
- 500 grams of raisins
- 2 medium onions
- 2 tsp of mustard seeds
- 2 tsp of ground ginger
- 1 tsp of salt
- 700 ml cider vinegar
Instructions
- Peel and roughly chop the apples.
- Chop the onions
- Combine all the ingredients in a large pan. Bring to a boil.
- Simmer over a medium heat uncovered, for about 40 minutes or until thick and pulpy.
- Taste during the cooking process – you might have to add a bit more sugar, depending on the apples.
- Leave to cool in the pan, and transfer to sterilised jars.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Condiment
- Cuisine: British
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
Find it online: https://honestcooking.com/spiced-apple-chutney-recipe/
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Frequently Asked Questions
What type of apples should I use, and why might I need to adjust the sugar?
Use 1 1/2 kg of cooking apples — a tart, firm variety that breaks down well. Taste during the 40-minute simmer and add more sugar if needed, because the tartness varies between apple varieties and batches.
How should I sterilize the jars, and how long does the chutney keep?
Sterilize your jars well in the oven or with boiling water and this chutney can keep indefinitely. The recipe makes 2 jars — just transfer to the sterilized jars after it’s cooled in the pan.
