Okanagan Apple Chutney
Apples cooked slowly with onion, raisins, ginger and cider vinegar into a dark chutney.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 40
- Difficulty
- Easy
- Calories
- 40 kcal
Equipment
- •Preserving pan
- •Sterilised jars
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 0 g
- carbs
- 10 g
- protein
- 0 g
- calories
- 40
Instructions
- 1
Put everything in a preserving pan and bring slowly to the boil.
- 2
Simmer uncovered for about 1 hour 20 minutes, stirring more often as it thickens.
- 3
Cook until a spoon drawn across the base leaves a clear channel.
- 4
Adjust the balance with a splash more vinegar if it tastes too sweet.
- 5
Pot into hot sterilised jars and seal.
- 6
Mature at least one month before opening.
Chef's tips
Chutney needs time in the jar — a fresh batch tastes sharp and unfinished.
Ingredient substitutions
- raisins → chopped dried apricots or dates
Storage
Sealed jars keep 12 months.
Common mistakes to avoid
- •Under-reducing
- •Scorching in the final half hour
Serving suggestions
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