Apple Chutney Recipe – Deliciously sweet & tangy

A traditional classic apple chutney with tender cooking apples, plump raisins, and warm spices, cooked down to a thick, sweet, and tangy relish. Perfect alongside roast pork, cheese, or cold meats, it adds comforting depth and homemade flavour.

Ingredients

• 1.5 kg cooking apples, peeled, cored, and diced
• 750 g light muscovado sugar
• 500 g raisins
• 2 medium onions, finely chopped
• 2 tsp mustard seeds
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 300 ml cider vinegar
• 1 tsp salt

Method

1. Prepare the apples and onions

   Peel, core, and dice the cooking apples. Finely chop the onions. Set aside.

2. Combine ingredients

   In a large heavy saucepan, mix the diced apples, onions, raisins, sugar, mustard seeds, ground ginger, cinnamon, cloves, cider vinegar, and salt.

3. Cook the chutney

   Bring the mixture to a boil over medium heat, stirring regularly to dissolve sugar. Reduce heat and simmer uncovered for 30–40 minutes, stirring frequently, until thick and pulpy.

4. Jar and store

   Remove from heat and allow to cool slightly. Transfer to sterilised glass jars, seal, and label. Store in a cool, dark place. For best flavour, allow to mature for at least two weeks before use. Refrigerate once opened.

What can you serve with this

1. Roast pork – the classic pairing, richness balanced by the apple chutney’s sweet and spicy notes.
2. Cheese board – complements hard and blue cheeses with its fruity tang and spice.
3. Cold meats – boosts flavour in sandwiches or charcuterie boards.
4. Sunday roast – adds a warming condiment around family meals.
5. Crackers and pâté – an elegant appetizer pairing.

FAQs for classic apple chutney

• How long will the chutney keep? Up to one year unopened. Refrigerate and consume within one month once opened.
• Can I freeze apple chutney? Yes, for up to six months. Thaw in the fridge before use.
• Do I need to sterilise jars? Yes, sterilisation prevents spoilage. Oven heat or boiling water methods work well.
• What type of apples should I use? Use firm cooking apples like Bramley for the best texture and flavour.
• Can I make this applr chutney spicier? Add a pinch of chilli flakes or extra ginger for heat.
• How long before serving? Allow 2 weeks to mature for best flavour development.

Nutri-score Health Check

Rating: B
This traditionla apple chutney scores a Nutri-Score B due to its high fibre and vitamin content from apples and raisins, balanced sugar levels, and moderate salt content, making it a tasty but reasonably healthy condiment.

Positive Factors

• Apples: Rich in dietary fibre and vitamin C.
• Raisins: Provide natural sugars and iron.
• Spices: Add antioxidants and flavour without calories.

Negative Factors

• Sugar: Added in quantity for preservation and sweetness.
• Salt: Present for seasoning and preservation.

This Nutri-Score is calculated from ingredients and serves as a guide only.