Equipment
* optional
Ingredients
Produce
- 1000 g tart apples, peeled, cored, and diced into 1cm cubes
- 300 g yellow onion, finely diced
- 25 g fresh ginger, peeled and finely grated
Pantry and Spices
- 400 g light brown sugar, packed
- 350 ml apple cider vinegar
- 150 g sultanas or raisins
- 10 g yellow mustard seeds
- 1 cinnamon stick
- 5 g fine sea salt
- 2 g ground cloves
- 1 g cayenne pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 684 kcal
- Protein
- 4 g
- Carbohydrates
- 173 g
- Fat
- 1 g
- Fiber
- 10 g
- Sugar
- 151 g
- Sodium
- 531 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 848 mg
- Calcium
- 156 mg
- Iron
- 2.1 mg
- Magnesium
- 35 mg
- Phosphorus
- 67 mg
- Zinc
- 0.4 mg
- Vitamin A
- 5 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.6 mg
- Folate
- 18 mcg
- Water
- 79 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Peel, core, and dice the apples into uniform 1-centimeter pieces to ensure they break down evenly. Finely dice the onions and grate the ginger.
In a large, heavy-bottomed pot, combine the diced apples, onions, grated ginger, brown sugar, apple cider vinegar, sultanas, mustard seeds, cinnamon stick, sea salt, ground cloves, and cayenne pepper if using. Stir well to coat all ingredients evenly.
Place the pot over medium-high heat. Stir frequently until the sugar has completely dissolved and the mixture reaches a rolling boil at approximately 100°C/212°F.
Reduce the heat to low so the mixture drops to a gentle simmer. Cook uncovered, stirring occasionally to prevent the sugars from scorching on the bottom. Simmer until the liquid has reduced to a thick, syrupy consistency and the apples are tender but still retain some shape.
Remove the pot from the heat and carefully extract the cinnamon stick. Using a jar funnel, ladle the hot chutney into warm, sterilized glass preserving jars. Ensure the mixture is at least 85°C/185°F when packing to maintain food safety. Leave about 1 centimeter of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Secure the lids firmly. Allow the jars to cool undisturbed at room temperature. The lids should pop, indicating a vacuum seal.
Chef's Notes
- For the most complex flavor profile, allow the sealed chutney to age in a cool, dark cupboard for at least 4 weeks before opening. This maturation process allows the sharp vinegar notes to mellow and the spices to fully integrate.
- Always sterilize your jars by washing them in hot soapy water, rinsing, and then placing them in an oven at 140°C/285°F for 15 minutes. The jars must be warm when adding the hot chutney to prevent the glass from cracking.
- The balance of sugar and vinegar acts as a dual preservative. Do not drastically reduce these quantities, or you risk spoiling the batch.
- Using a mix of apple varieties can add excellent dimension. Try pairing a tart cooking apple like Bramley or Granny Smith with a sweeter dessert apple like Cox or Honeycrisp.
Storage
Refrigerator: 3 months — Store in the refrigerator once the sealed jar is opened.
Troubleshooting
Chutney is too thin and watery.
Cause: The cooking process was too short, preventing the vinegar from reducing and the natural apple pectin from setting the mixture.
Fix: Return the chutney to the pot and simmer uncovered over low heat until the desired thickness is reached.
Prevention: Ensure you simmer the mixture long enough and verify consistency using the spoon test before removing from heat.
Chutney has a burnt or bitter taste.
Cause: The sugars caramelized too quickly and scorched on the bottom of the pot due to high heat or infrequent stirring.
Fix: Cannot be fixed. If scorching is noticed early, do not scrape the bottom; pour the unburnt top layer into a new pot and discard the burnt portion.
Prevention: Maintain a low simmer and stir more frequently during the final 20 minutes of cooking as the mixture thickens.
Cultural Context
Chutney traces its roots back to the Indian subcontinent, where fresh relishes were used to cool the palate alongside spicy dishes. During the colonial era, the British adapted these recipes to utilize local autumn harvests, adding vinegar and sugar to preserve the fruits through the long, damp winters. Today, spiced apple chutney is a cornerstone of the British ploughman's lunch and a classic accompaniment to sharp cheddar cheeses and roast pork.
