Apple Chutney

This is the first chutney I’ve tried from the book and probably the most straightforward. Generally most chutneys are really easy to make but this has really basic ingredients.


3lb cooking apples, peeled, cored and diced
3lb onions, peeled and chopped
1lb sultanas
2 lemons
1.5lb Demerara sugar
1 pint malt vinegar

Put apples, onions and sultanas in pan. Grate the lemon rind, strain the juice and add to the pan, with the sugar and vinegar. Bring to the boil, reduce the heat and simmer until the mixture is of a thick consistency with no free liquid. Pot and cover.

I thirded this recipe, only because I only had 1lb of apples. I would’ve made more if I could’ve. These kind of chutneys will keep for months, it doesn’t give you that kind of information in the book but I’ve made a few chutneys over the years and any involving vinegar as the preserving agent will keep a while. Also if you sterilise the jars they helps with the shelf life. I sterilise mine by washing in hot soapy water and then putting in a low oven to dry, you can also use the dishwasher. Have to excuse my jars, I just use what’s been left empty, would be nice to have fancy labelling things, I just have to try remember what I’ve made as do have a selection of chutney in my cupboards!

I really enjoy making chutneys, there something quite simple yet satisfying about it. You basically chop, mix and simmer. The ingredients are really basic, yet it creates a wonderful mix of flavours, and they go great with a multitude of things. I often have my sandwiches with one of my chutneys, or good with cheese and biscuits, this recipe suggests this would be good with pork or poultry.

I quite often made chutneys or marmalades as presents at Christmas, and I have actually made one similar to this in the past. I was tempted to start with something different but thought I should tick off the simpler ones first.

I left this simmering for about 20 minutes before it reached the thick stage and the liquid was pretty much gone. I tried it warm and was delicious, but decided to leave till later in the day so that it had cooled down. To be honest these are best if left a while before eating, even a few weeks and that will allow the flavours to develop, but I don’t have the patience for that! Later in the day we had this with some cheese and was amazing, lovely and appley with a sweet and sour background. Is a brilliant basic chutney that could be built on with some spices and other flavours.

Would I make this again? Yes, also really looking forward to making some of the other chutneys.