Spiced Apple Chutney
- Total Time: 1 hour
- Yield: 2 jars 1x
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
Scale
- 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?
The recipe calls for 1 1/2 kg of cooking apples — a tart, firm variety that breaks down well. The instructions specifically say to 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?
The excerpt says that if you sterilize your jars well in the oven or with boiling water, this chutney can keep indefinitely. The recipe makes 2 jars and is transferred to sterilized jars after cooling in the pan.
