Margaret River Apple Chutney
A rich, tangy-sweet orchard preserve made with crisp local apples, sultanas, warming spices, and brown sugar.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 65 kcal
Equipment
- •large heavy-based saucepan
- •wooden spoon
- •measuring spoons
- •sterilised glass jars
- •chopping board
- •chef's knife
Nutrition
Per serving, approximate
- Calories
- 65 kcal
- fat
- 0.2 g
- carbs
- 16 g
- fibre
- 1.5 g
- protein
- 0.5 g
- calories
- 65 kcal
Instructions
- 1
Sterilise glass jars and lids by washing in hot soapy water and drying in a 110°C oven for 20 minutes.
- 2
Place diced apples, chopped onions, and sultanas into a large heavy-based saucepan.
- 3
Add grated ginger, crushed garlic, mustard seeds, allspice, cinnamon, salt, and cayenne pepper.
- 4
Pour in apple cider vinegar and brown sugar, stirring over low heat until the sugar dissolves.
- 5
Bring the mixture to a gentle boil, stirring occasionally with a wooden spoon.
- 6
Reduce heat to low and simmer uncovered for 45 to 50 minutes.
- 7
Stir regularly towards the end of cooking to prevent the chutney sticking to the pan.
- 8
Cook until the apples are tender, glossy, and the mixture reaches a thick consistency.
- 9
Ladle the hot chutney into warm sterilised jars, leaving a 1 cm headspace at the top.
- 10
Seal immediately with clean lids and allow to cool completely at room temperature.
Chef's tips
Use firm, tart cooking apples like Granny Smith so the chunks retain pleasant texture. Let the sealed jars sit in a dark cupboard for two weeks before opening so flavours mellow. Always use a clean spoon to serve to prevent spoilage.
Ingredient substitutions
- Granny Smith apples → Pink Lady apples (reduce brown sugar by 30 g)
- apple cider vinegar → white wine vinegar
Storage
Store unopened jars in a cool, dark place for up to 6 months, and keep refrigerated for up to 4 weeks once opened.
Reheating
Serve at room temperature or chilled straight from the fridge; do not reheat.
Common mistakes to avoid
- •Boiling too rapidly on high heat, which scorches the sugars before the apples soften.
- •Using floury, overripe apples that collapse completely into puree during simmering.
- •Pouring boiling hot chutney into cold glass jars, which can cause the glass to crack.
Serving suggestions
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