A very easy warm-spiced apple & chilli chutney recipe

August 03, 2016 2 Comments

A very easy warm-spiced apple & chilli chutney recipe

Warm Spiced Apple & Chilli Chutney

As our apple tree begins to ripen and look more and more likely to shed its fruit any day thoughts turned to making the most of the crop. I am loathe to see so much fruit go to waste and there is a limit to the amount of pie I can reasonably sneak into the dinner plans. I find myself at the call of preserves once more, this time I intend to make the apples last by producing a warm-spiced apple and chili chutney.

Some people are intimidated by chutney making but there really is no need to be fearful. The key is to get the vinegar to sugar ratio roughly correct and then you are free to make a little error or improvise your way through. Best of all, you pretty much chuck all the ingredients together and let them do their thing, nothing elaborate about this at all.

This chutney is a perfect accompaniment to Indian and Middle Eastern dishes and is at home on festive cold meat platters and cheeseboards. 

Ingredients for approx. 1.8 litres or 5 average jam jars

3 cloves
10cm cinnamon stick
2 bay leaves
2kg Cox apples (or similar), peeled, cored and roughly chopped
400g onions, chopped
4 large chillies, chopped
3 cloves garlic, finely chopped
3 teaspoons ground ginger
1 teaspoon ground allspice
750ml cider vinegar
500g brown sugar
250g white sugar
1 tablespoon salt

Put all of the ingredients together in a large pan and warm gently. It is important that you allow the sugar to dissolve before the chutney begins to boil so take this stage slowly. Once it is boiling turn the heat down as low as possible and allow to simmer for between 1.5 and 2 hours, until the chutney begins to thicken.

Remove the cinnamon stick, bay leaves and cloves if you can find them (I tie them together with cooking string). Transfer the hot chutney directly into sterilised jars. Pop the lids over but do not tighten, and leave to cool completely. Tighten the lids and leave in a cool dark place for at least a few months before eating. It will keep for years in a cool, dark place. 

TIP: your chutney will last a long, long time if you have correctly sterilised your jars - see our tips for doing that by clicking here




2 Responses

Ben Ford
Ben Ford

August 05, 2016

No problem Louise :) Let me know how you get on with it!

Louise Innocent
Louise Innocent

August 05, 2016

Sounds yummy thanks for sharing. Cant wait to trt.

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