Armagh Apple Chutney
A rich, tangy spiced relish made with tart Armagh Bramley apples, sultanas, and warming spices, cooked down slowly for the winter larder.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 185 kcal
Equipment
- •Heavy-based preserving pan or large saucepan
- •Wooden spoon
- •Sterilised glass jars with vinegar-proof lids
- •Sharp chef knife
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 185 kcal
- fat
- 0.5 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 1 g
- calories
- 185 kcal
Instructions
- 1
Place the chopped apples, onions, sultanas, grated ginger, and crushed garlic into a large heavy-based saucepan.
- 2
Pour in the cider vinegar and bring the mixture to a gentle boil over medium heat on the hob.
- 3
Reduce the heat and simmer uncovered for 10 minutes until the apples begin to soften.
- 4
Stir in the brown sugar, mustard seeds, ground allspice, cayenne pepper, and sea salt.
- 5
Cook over low heat, stirring constantly, until the sugar crystals have completely dissolved.
- 6
Simmer gently uncovered for 35 to 40 minutes, stirring frequently to prevent sticking on the base.
- 7
Remove from the heat when the chutney is thick and a wooden spoon drawn across the base leaves a clear trail.
- 8
Ladle the hot chutney into warm, sterilised glass jars and seal tightly with clean vinegar-proof lids.
Chef's tips
Allow the sealed chutney to mature in a cool, dark cupboard for at least three to four weeks before opening so the vinegar acidity mellows. Always use non-reactive pans such as stainless steel or enameled cast iron, as the acid in vinegar can react with aluminium.
Ingredient substitutions
- cider vinegar → malt vinegar or white wine vinegar
- sultanas → dark raisins or dried chopped dates
- light soft brown sugar → dark soft brown sugar for a deeper molasses flavour
Storage
Store unopened sterilised jars in a cool, dark pantry for up to twelve months, and refrigerate after opening for up to six weeks.
Reheating
This chutney is traditionally served cold or at room temperature and does not require reheating.
Common mistakes to avoid
- •Boiling the chutney too vigorously, which scorches the bottom of the pan and hardens the dried fruit.
- •Using non-acid-resistant metal lids which can corrode over months in storage.
- •Eating the chutney immediately without allowing the vinegar flavour to mellow over a few weeks.
Serving suggestions
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