Cucumber and Apple Chutney Recipe
Ingredients:
- 2 lb (1 kg) cucumber
- 2 lb (1 kg) cooking apples
- 1lb 8 oz (650 g) onions)
- 1 pint (600ml) malt vinegar
- 1 lb (500 g) demerara sugar
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
Method:
Peel, core and chop the apples. Peel and finely chop the onions.
Cut the cucumber in half lengthways and scoop out the seeds (if a ridge variety peel as well). Chop finely.
Place the apples, onions and cucumber into a pan with the vinegar and bring to the boil and simmer until soft.
Add the sugar, salt and cayenne and stir until the sugar is dissolved.
Continue simmering until the chutney thickens, stirring occasionally.
Pour into hot sterilized jars and seal.
Makes about 5 lbs (2.5 kg) of chutney.
Making Your Own Chutneys Help
This article will get you started and explain the finer ponts of making your own chutney:
Making Your Own Chutney?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
Filed under All Recipes, Apples, Chutneys, Cucumber, Val's Preserves, Vegetarian Recipes by 
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Comments on Cucumber and Apple Chutney Recipe
susan kent @ 7:54 pm
hi, is there a book available of these recipes?
John @ 8:03 pm
Hi Susan
Nice of you to ask – we hadn't thought about a book but now you mention it… good idea!
julie @ 7:24 pm
How long must i keep the chutneys and relishes before use? also how long will they keep before spoiling? should they be in the fridge?
Val @ 5:36 pm
A big advantage to both fruit and vegetable chutneys is that they improve with age and, if properly stored, will remain in good condition for years. Usually it's best to give them at least 3 months to mature before eating. It's the storage that really matters and making certain that the covers have no metal in them as the vinegar will corrode it. Use plastic screw or snap-on type or plastic preserving skin. I've still got a jar of sweet marrow chutney going back to 2003 and it's still OK. The fridge isn't ideal. It's better to store them in a cool, dark space. A garage shelf, a kitchen cupboard that's away from the cooker, the top shelf in a wardrobe are better for storing the jars. Relishes, in general, have a shorter life span and should be used within 12 months.
Liz @ 3:20 pm
Just found your site- I only have a small veggie plot in the garden but I do have access to other local produce. These recipes are just the sort of thing I've been lookin for, especially at this tme of year. well done!
liz
Jacqui @ 1:00 pm
Wow – what a site, which I'd found it this time last year. My veggie plot is overflowing and I was not sure what to do with everything but now I have endless suggestions from this site. Many thanks for all the hard work put into this.
john paylor @ 12:07 pm
just found your site.1st. year with poly tunnel cucumbers gone mad.looks like they wont be wasted now. also pickled onions my dad used to put them in a bowl of water when he was peeling them.he never cried once
Marilyn @ 1:19 am
Looks like a great site so have saved it for future reference. Today will make the cucumber chutney as I have a few small ones from the garden that I didnt want to eat raw. Thanks
Pat @ 11:34 am
I made the chutney but needed 3lbs of sugar-with one it was like water! With the extra sugar its fine though. I put in 2 sps of chilli as I had no cayenne. Nice and spicy! Made approx 6 lb.
islandpeople @ 5:26 pm
THANKS FOR THE CUCUMBER AND APPLE CHUTNEY, AS WE LIVE IN BULGARIA WE DO HAVE A LOT OF CUCUMBERS. I ACTUALLY ADDED A GOOD HANDFUL OF CHOPPED MINT AND LEFT THE CAYENNE OUT BUT ADDED MUSTARD SEEDS, I COULDNT WAIT FOR A MONTH I SERVED IT LAST NIGHT WITH PORK! SUPER WELL DONE, DOES ANY ONE KNOW THE RECIPE FOR THE ENGLISH (BRANSTON PICKLE)PLEASE ONLY HIM INDOORS LOVES HIS SAUCY PICKLE! THANKS ALOT
islandpeople @ 5:31 pm
FORGOT TO SAY ITS A WONDERFUL SIGHT WELL DONE ALL, IM A LITTLE ENTHUSIASTIC AS WE HAVE ONLY BEEN ON LINE A COUPLE OF WEEKS, ALTHOUGH WE HAVE BEEN HERE IN BULGARIA 4 YEARS, ANY OTHER EX PATS LIVING IN BULGARIA ON LINE? TOMORROW I WILL BE MAKING MORE CUCUMBER CHUTNEY AS IVE JUST PICKED 3PND THIS EVENING. BYE FOR NOW
Jeanette @ 3:08 pm
Just found your site brilliant for recipes, I have got an excess of marrow and beetroot going to try the recipes for our allotment open day. Wish me luck.
Tracy Abraham @ 7:42 am
I just made the cucumber and apple chutney, added some paprika and a few chilli flakes as I didn't have any cayenne, tastes good can't wait for it to mature!
Kay Jones @ 10:05 pm
I've just made this recipe. I added some raisins to it and it turned out beautifully. I did notice that you need to simmer it very slowly for a long time to get the right thickness but it is well worthwhile
Gill @ 9:06 pm
Made this chutney at the weekend. It tastes great, so it will be even better in a few months. Going to have a go at the apple chutney and pear chutney at the weekend. I'm ging to have sooo much CHUTNEY and JAM. This is the best site ever!! Thank you so much Val and John. Regards Gill
wendy @ 10:49 am
Fantastic tasty chuntey
i also put a very small amount of chilli powder instead of the cayenne pepper
Sweet & sour with a kick
June Davies @ 5:51 pm
Hi
I used your site last year as I had a glut of courgettes and runner beans.
What a find am back this year to do it all again!!!
Thank you.
June
Jess @ 11:03 pm
Hi, thanks for the great site… I was just wondering if it's essential to deseed the cucumber… the centre of the cucumber is my favourite bit! Thanks again. Jess
Barbie @ 1:56 am
@Val:
Hi Val will jam jars + lids be ok to use?
Babs
Val @ 11:52 am
As long as the lids have a plastic lining, yes.
Olivia @ 5:17 am
Here in East Gippsland, Victoria, Australia, my cucumbers are breeding like rabbits. I have large cucumbers, medium, small and babies. All of which are robust and vermin-free. They are a cucumber cultavator's dream of a crop. It is the vine which keeps on giving. I cannot donate them to friends and family as everyone else has equally generous vines.
Our cooking apple tree is also very enthusiastic this season.
Thank you, thank you, thank you for this brilliant recipe. I have just had a marathon peeling, chopping and stirring session because I doubled up on everything. It has made 12 bottles of the chutney. It tastes beautiful.
It is going to be hard to force ourselves to let it mature in the jars, but I'm guessing a marathon curry-making session is going to be on the cards in a few weeks' time.
Bridget @ 3:05 am
Hi – not sure if this has been answered but need to exchange malt to white or apple cider vinegar for gluten free requirements, which would be best in this case?
Love the range of reciepes you have.