West Country Apple and Cider Chutney
A rich, spiced preserve blending tart South West orchard apples with dry West Country cider and warm spices. Perfectly balanced with a tangy sweetness for cheese and cold meats.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 115 kcal
Equipment
- •large preserving pan
- •wooden spoon
- •sterilised glass jars
- •jam funnel
- •sharp kitchen knife
Nutrition
Per serving, approximate
- Calories
- 115 kcal
- fat
- 0 g
- carbs
- 27 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 115 kcal
Instructions
- 1
Place the diced Bramley apples and chopped eating apples into a large preserving pan.
- 2
Add the chopped onions, sultanas, and finely grated fresh ginger to the pan.
- 3
Pour in the dry West Country cider and cider vinegar.
- 4
Stir in the soft light brown sugar, mustard seeds, ground allspice, and sea salt.
- 5
Heat the pan gently over a medium hob, stirring until the sugar dissolves completely.
- 6
Bring the mixture to a gentle boil, then lower the heat to a steady simmer.
- 7
Simmer uncovered for 45 to 50 minutes, stirring occasionally to prevent sticking.
- 8
Cook until the chutney is thick, glossy, and a wooden spoon drawn across the base leaves a clear trail.
- 9
Ladle the hot chutney into warm, sterilised glass jars using a jam funnel.
- 10
Seal the jars immediately with vinegar-proof lids and leave them to cool completely.
Chef's tips
Use a mix of Bramley apples for a melting texture and dessert apples for chunky definition. For the best flavour, mature the chutney in a cool, dark cupboard for at least four weeks before opening.
Ingredient substitutions
- dry West Country cider → cloudy apple juice
- sultanas → raisins
Storage
Store unopened jars in a cool, dark cupboard for up to one year, and refrigerate after opening for up to one month.
Reheating
Serve at room temperature; do not reheat.
Common mistakes to avoid
- •Boiling too rapidly on high heat, which scorches the sugars on the pan base.
- •Under-reducing the mixture, resulting in watery chutney that spoils quickly.
- •Using unsterilised jars, which drastically shortens shelf life.
Serving suggestions
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