Apple Chutney
Transform autumn's bounty into golden apple chutney! Sweet, tangy & spiced preserve perfection that brightens many a plate for many months to come.
Servings: 4 jars
Calories: 592kcal
Equipment
- preserving pan or a heavy based large pan
- 4 sterilised jam jars
Ingredients
- 225 g onions
- 900 g Bramley apples
- 100 g sultanas
- 15 g ground coriander
- 15 g paprika
- 10 g mixed spice
- 10 g sea salt
- 340 g caster sugar
- 400 ml malt vinegar
Instructions
- Chop your onions, core and chop your apples to around 1cm cubes, and add both to your pan.
- Stir in all the spices, salt, sugar and vinegar.
- Set over a medium high heat, stirring to dissolve the sugar, until boiling and then turn down to a simmer. Simmer for 90 minutes, stirring every 15 minutes or so to ensure it doesn’t stick on the bottom.
- The finished apple chutney should be a thick consistency – it’s ready when you drag the wooden spoon over the surface and it leaves a trail for a few seconds.
- When it’s ready, simply add to the sterilised jars and seal tightly.
Notes
- I have used Bramley apples. You ideally want a tart apple to make chutney, not a sweet eating apple.
- This apple chutney will keep for over 12 months, stored in well sealed sterilised jars in a cool dark place.
- To sterilise jam jars, ensure they are completely clean, and place in an oven at 160° C for 15 minutes.
Nutrition
Calories: 592kcal | Carbohydrates: 147g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 985mg | Potassium: 663mg | Fiber: 11g | Sugar: 126g | Vitamin A: 1976IU | Vitamin C: 17mg | Calcium: 100mg | Iron: 3mg