Orchard Apple and Sage Chutney
Tart Bramley apples and fragrant garden sage simmered with cider vinegar and spices to create a rich, glossy East Midlands preserve.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 135 kcal
Equipment
- •Large heavy-based saucepan
- •Wooden spoon
- •Sterilised glass jars with lids
- •Measuring jug
- •Chopping board
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 135 kcal
- fat
- 0.4 g
- carbs
- 33 g
- fibre
- 1.8 g
- protein
- 1 g
- calories
- 135 kcal
Instructions
- 1
Add the diced onions and cider vinegar to a large, heavy-based saucepan.
- 2
Simmer over medium heat on the hob for 10 minutes until the onions soften.
- 3
Stir in the diced Bramley apples, sultanas, and shredded fresh sage.
- 4
Add the brown sugar, mustard seeds, ground ginger, allspice, and sea salt.
- 5
Cook gently over low heat, stirring constantly until the sugar completely dissolves.
- 6
Bring the liquid to a gentle boil, then lower the heat to a steady simmer.
- 7
Simmer uncovered for 40 to 45 minutes, stirring frequently to prevent sticking.
- 8
Cook until the chutney is thick, glossy, and no excess liquid pools around the fruit.
- 9
Draw a wooden spoon across the pan bottom; a clear channel should remain visible.
- 10
Remove from the heat and ladle hot chutney into warm, sterilised glass jars.
- 11
Seal tightly with vinegar-proof lids and wipe the jars clean.
Chef's tips
For the best flavour, mature the sealed chutney in a cool, dark place for at least four weeks before opening. Bramley apples break down into a luscious pulp, so keep some apple pieces slightly larger if you prefer extra texture. Always use non-reactive stainless steel pans and vinegar-proof coated lids to prevent metallic off-flavours.
Ingredient substitutions
- Bramley cooking apples → Granny Smith apples (reduce sugar by 50 g)
- cider vinegar → white wine vinegar
- light brown soft sugar → dark brown soft sugar
Storage
Store unopened jars in a cool, dark cupboard for up to one year, and keep refrigerated for up to six weeks once opened.
Reheating
Serve at room temperature; do not reheat.
Common mistakes to avoid
- •Boiling too rapidly, which can scorch the sugars on the bottom of the pan.
- •Potting the chutney while still runny, which prevents it from setting properly in the jar.
- •Eating immediately instead of allowing the harsh vinegar flavour to mellow over a few weeks.
Serving suggestions
Cooked Orchard Apple and Sage Chutney?
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