This apple chutney is a great way to preserve apples - and if you like things hot, you can add chilli to give this chutney some kick.
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- 3 kg peeled, cored and diced cooking apples
- 1.5 kg peeled and diced brown onions
- 1 litre apple cider vinegar (or white wine vinegar)
- 350g sultanas, raisins or currants
- 1 teaspoon ground coriander
- 1 teaspoon ground cloves
- 1 teaspoon yellow or black mustard seeds
- 1 teaspoon ground black or white pepper
- 2 bay leaves
- 1 teaspoon salt
- 1.2 kg soft brown sugar (or white sugar)
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- Place all ingredients except the sugar in an 8-12 litre heavy-based stock pot and bring to boil very slowly.
- Simmer for around 20-30 minutes until the onions are soft. Remove and discard the bay leaves.
- Add the sugar and stir in until it has fully dissolved, continue to simmer and stir regularly until it reaches the consistency is that of a jam, around 60-80 minutes.
- Sterilise the jars ready for the chutney. To sterilised the jars, place clean jars into a pre-heated oven at 100 degrees celsius for 10 minutes before use.
- Remove chutney from the heat, decant into the hot jars and seal with clean metal lids with rubber seals. The jars will cool and the lids will depress in creating an excellent seal.
- The chutney will be ready to use once cooled but will improve with age.
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Commonly wasted ingredients