Apple Chutney Recipe
Ingredients:
- 2 lb (900 g) cooking apples
- 8 oz (225 g) onion
- 1½ pints (900 ml) vinegar
- 1 lb (450 g) brown sugar
- 2 oz (56 g) mixed pickling spice
- 8 oz (225 g) raisins or sultanas
- ½ oz (14 g) salt
- 2 teaspoonsful ground ginger
Method:
- Peel, core and slice the apples. Peel and chop the onion.
- Put the onions, apples, raisins and salt into a pan with the vinegar. Tie the pickling spice in a muslin bag and add to the pan. Stew until tender. Remove the spice and add the ginger.
- Add the sugar, stir until it has dissolved. Bring to the boil. Boil until the chutney is thick.
- Pot into hot, clean, sterilized jars immediately and seal.
- Label with contents once fully cooled.
Makes about 4 lbs (1.8 kg) of Apple Chutney.
Making Your Own Chutneys Help
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Making Your Own Chutney?
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Comments on Apple Chutney Recipe
Anne Russell @ 9:59 am
When a recipe calls for 2lb of apples, is that the weight before or after peeling and coring?
Val @ 1:37 pm
Generally the weight before peeling and coring. You don't have to be exact though – more apples, thicker chutney.
Angela @ 4:27 pm
How soon after making Apple Chutney is it ok to eat? Do you really have to leave it three months ?
Val @ 4:54 pm
Chutney improves with age. You can eat it earlier if you want, but the vinegar will be the prevalent taste.
sue mortimer @ 6:11 pm
Chutney REALLY does improve with time. I am currently finishing off some made in, are you ready? in 1994. The damson jam was made in 1987. Both were/are magnificient. Who needs sell by dates when we have noses, eyes & commonsense!
Val @ 2:08 pm
I'd like to know how you managed to keep it that long? Must have made tons! Jams certainly get eaten well before that. Chutneys – well we are still munching through 2003 ones.
Jan Annan @ 9:21 am
Is is OK to use eating apples, as I have a tree load and I am looking for lots of ideas for preserving
Val @ 1:55 pm
Yes though it may come out a bit sweeter and need more time for it to thicken.
jacob @ 7:05 pm
dose is matter what type of vinegar? can i use malt vinegar?
Val @ 8:37 pm
Yes you can use malt vinegar. Just make certain that it has an acidity level over 5 per cent.
richard @ 10:16 am
when I make apple chutney, do I need to use pickling spice if the vinegar is already spiced? I will be using sarsons ready spiced vinegar,
Sally @ 2:42 pm
Hi, I make quite a bit of green tomato chutney (microwave recipe). This only needs 6 tbsp vinegar but i always use the pre spiced one you mentioned, tastes good!!!
norma swan @ 2:49 pm
I have just made apple chutney, all the family can't get enough of it. I wanted to leave it for xmas, it's all gone so on with some more thank.
bex @ 4:15 pm
I have a bottle of distilled barley malt vinegar {clear}. Can i use it for chutney?
Val @ 6:26 pm
Yes.
Mich @ 10:44 am
Do I have to use brown sugar when making apple chutney?
Mich @ 1:16 pm
No worries just done it hopefully it will turn out ok
Emma @ 4:57 pm
Is there a specialist ingredient in the mixed pickling spice? Or can I use a combination of individual to make up the equivalent? I've got everything else in by chance….!
Rachel @ 11:48 am
Hi, where can i get some mixed pickling spice?
marybakers @ 9:38 pm
Wish I lived near you Jan, I bake and I certainly could make lots of things with your apples.
@Jan Annan:
Jenny @ 1:46 pm
I've followed this recipe and it's still bubbling on the hob over 1.5hrs later – what have I done (or is this usual?)? It tastes quite spicy too – is that right? Thanks.
jessie @ 3:58 pm
Can I use dried fruit istead of dates in a recipe for apple chutney?
LP @ 7:49 pm
19/2/12
just tried this one with cider vinegar (to match the apples?), 1 extra apple to make up for the waste weight & 50g extra sugar as I like things sweet. One thing that has hit all through cooking is the very pungent vinegar smell. Also the recipe should give a guide on how long to "stew" the main part for. I did mine for 1hr before adding ginger & sugar.