Apple & grape chutney
Spice a garden glut of fruit with coriander, cumin and mustard seeds for this pickle that's perfect for hampers
Apple pie chutney
Makes 2 x 324ml jars
Easy
Prep:
Cook:
Try this apple pie chutney with leftover sandwiches or alongside cold cuts. It's ideal for a Christmas buffet and will keep for up to three months
Skip to ingredients
- 300g medium Bramley applespeeled, cored and roughly chopped (prepared weight, about 3 apples)
- 300g medium Braeburn applespeeled, cored and finely chopped (prepared weight, about 4 apples)
- 80g raisins
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- 250g golden caster sugar
- 1 tsp fine sea salt
- 400ml apple cider vinegar
Nutrition: Per tbsp
- kcal22
- fat0g
- saturates0g
- carbs5g
- sugars5g
- fibre0.2g
- protein0.1g
- salt0.07g
Method
step 1
Tip all the ingredients into a large pan and cook over a low-medium heat, stirring frequently until the sugar has dissolved and the mixture is a syrupy consistency.
step 2
Reduce the heat to low and continue to cook for 1 hr 30 mins, stirring occasionally to prevent it sticking to the pan, until the mixture has thickened and holds its shape when stirred with a wooden spoon.
step 3
Spoon into two 324ml sterilised jars (see tip, below), seal and cool. Will keep for up to three months in a cool, dark place. Use within two weeks of opening.
