Spiced Apple Chutney
A rich, tangy Tasmanian spiced apple chutney packed with Huon Valley apples, sultanas, warm spices, and cider vinegar.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 115 kcal
Equipment
- •heavy-based stainless steel saucepan
- •wooden spoon
- •chef's knife
- •measuring jug
- •sterilised glass jars with lids
- •canning funnel
Nutrition
Per serving, approximate
- Calories
- 115 kcal
- fat
- 0.3 g
- carbs
- 27 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 115 kcal
Instructions
- 1
Place the diced apples, onions, and sultanas into a large, heavy-based stainless steel saucepan.
- 2
Add the brown sugar, apple cider vinegar, grated ginger, mustard seeds, allspice, cinnamon, cloves, salt, and chilli flakes.
- 3
Stir the mixture thoroughly over medium heat until the sugar dissolves completely.
- 4
Bring the chutney to a gentle simmer, then reduce the heat to low.
- 5
Simmer uncovered for 45 to 50 minutes, stirring frequently so the base does not catch.
- 6
Cook until the apples soften, the liquid reduces, and the chutney turns thick and glossy.
- 7
Draw a wooden spoon across the pan base to check readiness; a clear channel should remain briefly.
- 8
Sterilise clean glass jars and metal lids in a low oven at 120 degrees C for 20 minutes.
- 9
Ladle the hot chutney directly into hot jars, leaving a 1 cm headspace at the top.
- 10
Wipe the jar rims with clean paper towel and seal tightly with hot lids immediately.
- 11
Leave the jars undisturbed on a wooden board to cool completely and seal.
Chef's tips
Use a heavy-based stainless steel pan rather than aluminium or cast iron, as the acid in the cider vinegar reacts with untreated metals. Allow the chutney to mature in sealed jars for at least two weeks before opening to let the sharp vinegar mellow and the flavours harmonise.
Ingredient substitutions
- apple cider vinegar → white wine vinegar or standard brown malt vinegar
- sultanas → dried currants or diced dried apricots
Storage
Store unopened sealed jars in a cool, dark pantry for up to 12 months, and keep in the fridge for up to 6 weeks once opened.
Reheating
Serve at room temperature or slightly chilled straight from the jar without reheating.
Common mistakes to avoid
- •Cooking over too high heat, which scorches the sugars on the bottom of the pan
- •Losing patience and jarring before the liquid has reduced to a rich, glossy spread
- •Pouring hot chutney into cold jars, which can crack the glass from thermal shock
Serving suggestions
Cooked Spiced Apple Chutney?
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