Apple Chutney

How to Make Apple Chutney

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1. Heat the oven to 140°C / 275°F. Wash four 400 ml jars and their lids in hot soapy water, rinse, and dry them upside down in the oven for 15 minutes.

   Mark done Start 15 min timer

2. Put the apples, onions, sultanas, sugar, vinegar, ginger, allspice, mustard seeds, salt and chilli flakes in a large, heavy pan.

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3. Heat gently, stirring, until the sugar dissolves, then bring to the boil.

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4. Reduce the heat and simmer uncovered for 55 to 60 minutes, stirring often towards the end, until thick and jammy and a spoon drawn across the base leaves a clear channel for a second or two.

   Mark done Start 55 min timer

5. Spoon the hot chutney into the hot jars, filling them to within 5 mm of the top, and tap to release air bubbles.

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6. Seal at once with vinegar-proof lids, let the jars cool, then label and store.

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Tips for Making Apple Chutney

• Use cooking apples such as Bramley. They collapse into a pulp that thickens the chutney, and eating apples stay in lumps and taste flat.
• Stir often in the last 20 minutes. As the chutney thickens it catches on the base of the pan, and a burnt taste spoils the whole batch.
• Sterilise the jars and fill them while everything is hot. It keeps the chutney safe, and the hot jars will not crack when the hot chutney goes in.

What to Serve with Apple Chutney

• Mature cheddar
• A ploughman's lunch
• Cold roast pork or ham

Storing & Reheating Apple Chutney

Unopened jars keep in a cool, dark cupboard for up to 3 months and improve after a few weeks. Once opened, keep in the fridge and use within 4 weeks.

Apple Chutney FAQ: Common Questions

Apple Chutney Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.