South East Apple Chutney
Rich, spiced orchard apple chutney simmered with sultanas, onions, and warming spices. A tangy, sweet British classic perfect alongside mature farmhouse Cheddar.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 125 kcal
Equipment
- •Large heavy-based saucepan
- •Wooden spoon
- •Chopping board
- •Chef's knife
- •Sterilised glass jars with lids
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 125 kcal
- fat
- 0.3 g
- carbs
- 29 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 125 kcal
Instructions
- 1
Peel, core, and chop the apples into rough one-centimetre chunks.
- 2
Finely dice the brown onions and grate the peeled fresh ginger.
- 3
Place the chopped apples, diced onions, and sultanas into a large, heavy-based saucepan.
- 4
Pour in the cider vinegar, then add the brown sugar, ginger, mustard seeds, allspice, cayenne pepper, and salt.
- 5
Place the saucepan over a low heat on the hob and stir until the sugar dissolves completely.
- 6
Turn the heat up to medium and bring the mixture to a gentle boil.
- 7
Reduce the heat to low and simmer uncovered for forty-five to fifty minutes, stirring regularly.
- 8
Cook until the chutney is thick, glossy, and a spoon drawn across the pan base leaves a clear trail.
- 9
Remove the pan from the heat and ladle the hot chutney carefully into warm, sterilised glass jars.
- 10
Seal the jars tightly with vinegar-proof lids and leave them to cool completely on the worktop.
Chef's tips
Use a mixture of Bramley cooking apples for tartness and windfall dessert apples for chunky texture. For the best flavour, let the sealed jars mature in a cool, dark cupboard for at least two weeks before eating.
Ingredient substitutions
- cider vinegar → malt vinegar or white wine vinegar
- sultanas → raisins or dried chopped dates
- soft light brown sugar → dark brown muscovado sugar for a deeper molasses flavour
Storage
Store unopened sterilised jars in a cool, dark cupboard for up to one year, and refrigerate after opening for up to six weeks.
Reheating
Serve cold or at room temperature; chutney should not be reheated.
Common mistakes to avoid
- •Boiling too fast on high heat, which scorches the sugars on the bottom of the pan
- •Potting the chutney while still watery instead of waiting for the liquid to reduce down thick
- •Using non-sterilised jars, which will cause the chutney to spoil quickly in storage
Serving suggestions
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