Spicy Apple Chutney

Chutney 1.jpg


(Makes 2.5 litres)

3 kg/6½ lbs cooking apples, peel, quartered and cored 

3 onions, finely chopped

600g/2¾ cups brown sugar

20 cloves

5 inches fresh ginger, peeled and grated

600ml/2½ cups cider vinegar

2 tbsp chili powder

2 tbsp turmeric

80g/5 tbsp butter

salt and pepper


1. Chop the apples into small chunks and dice the onions. 

2. Place a large saucepan over a low heat and melt the butter. Then stir in the apples and onion followed by the brown sugar, cloves, chili powder, turmeric, fresh ginger, cider vinegar, and season with salt and pepper. Mix well. Cover the saucepan, increase the heat and bring to the boil. Then reduce the heat leave to simmer over a medium heat for 20 minutes, stirring every 5 minutes. 

3. Take the lid off, turn down the heat and leave to cook for 30 minutes until the apple has broken down and the chutney has turned a rich, golden brown colour. Use the back of a wooden spoon to crush up the apples. Take it off the heat and allow to cool, the chutney will thicken more as it cools. 

4. Once the chutney has cooled, spoon into 12 sterilised jars.