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Recipe for Apple Chutney.

Recipe adapted from Good Food magazine, October 2005,


For this recipe you will need:

1 1/2Kg Cooking Apples, peeled and diced.

750gms Light Muscovado Sugar.

500gms Raisins.

2 medium Onions, finely chopped.

2 teaspoons of Mustard seeds.

2 teaspoons of Ground Ginger.

1 teaspoon of Salt.

700ml of Cider Apple Vinegar.


Keep the apples in water whilst chopping them otherwise they will all go brown in the air!

Prepare your jars: you will need a minimum of six empty jars (depending on their size) with lids. Ensure they are clean and sterilised. Warm in an oven on about 100 degrees C or keep in very hot water until needed.


Drain the apples from the water. Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal. (See below)

Remove a jar at a time from the hot water and dry with a clean tea towel and immediately fill up with the cooled chutney (use a large spoon to fill the jars). Just place the lid on top of the jar but do not screw on or tighten yet - this stops any dust etc from going into the chutney whilst cooling.

Leave the jars for a few hours to cool down.  Later, whilst still a little warm screw down the tops, no too tightly but airtight! Whilst now leaving to cool down completely there will be a vacuum formed inside the jar and this help to preserve the chutney for a very long time!!

Label the jars and store in a cool place ready for use.




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