Apple Chutney

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“Good apple pies are a considerable part of our domestic happiness.”
Jane Austen, English Novelist, 1775 – 1817

This is the best recipe I have found for Apple Chutney, coming from Good Housekeeping Cookbook 1983. It is perfect with Pulled Pork with Barm Cakes or any ploughman’s lunch.

Apple Chutney

Makes 3 jars
1.35kg (3lb) apples, chopped * 910g (2lb) onions, finely chopped * 2 garlic cloves, crushed * 500ml (1 pint) distilled pickling vinegar * 455g (1lb) raisins * 710g (1lb 9oz) soft brown sugar * 2 tsp ground ginger * 2 tsp mixed spice * ½ tsp paprika * 1 tsp salt * 3 x 455g (1lb) jam jars

Wash and sterilise the jars in a moderate oven for 5 minutes. Put the apples, onion, garlic and vinegar into a saucepan and bring to the boil. Then turn down the heat and simmer for 1 hour, until the mixture is thick and pulpy. Add the raisins, sugar, spices and salt. Simmer for a further 20 minutes until the liquid is absorbed, but the chutney is moist. Stir and ladle into the jars. Cut a circle of greaseproof paper over the top of the jam and put on the lids. Store in the fridge once opened, for up to a month.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.

£15

Perfect with:

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