Harvest Apple Chutney

This recipe was donated after our first autumn ‘pickle party’ to celebrate the many different ways to preserve seasonal gluts. Recipe kindly donated by Sarah Fitzpatrick of the Preston Village Womens Institute.


  • 225 grams cooking apples
  • 225 grams soft brown sugar
  • 225 grams onions
  • 225 grams raisins
  • 225 grams dates, chopped
  • 300 mL m,alt or pickling vinegar
  • 1 dash(es) salt and pepper, to taste
  • 0.5 teaspoon(s) ground ginger
  • 1 pinch(es) cinnamon
  • 1 finely chopped chilli

  1. Core, peel and dice apples and onions and put in a large pan.
  2. Add all the other ingredients and mix well.
  3. Bring to the boil, turn down the heat, and allow to simmer on very low heat for 2-3 hours until thick, stirring occasionally to stop it sticking.
  4. The mixture is ready if you can run a wooden spoon through it and the spoon’s path remains visible for a few seconds, without liquid flowing back in.
  5. When ready, pour into warm, sterilised jars and seal immediately. (Sterilise jars and lids by boiling and/or heating in a low oven for 10-20 minutes).
  6. Store for at least 4-6 weeks before eating. Unopened jars should store for several months in a cool place. Once opened, keep refrigerated.

Method

  1. Core, peel and dice apples and onions and put in a large pan.
  2. Add all the other ingredients and mix well.
  3. Bring to the boil, turn down the heat, and allow to simmer on very low heat for 2-3 hours until thick, stirring occasionally to stop it sticking.
  4. The mixture is ready if you can run a wooden spoon through it and the spoon’s path remains visible for a few seconds, without liquid flowing back in.
  5. When ready, pour into warm, sterilised jars and seal immediately. (Sterilise jars and lids by boiling and/or heating in a low oven for 10-20 minutes).
  6. Store for at least 4-6 weeks before eating. Unopened jars should store for several months in a cool place. Once opened, keep refrigerated.

Ingredients

  • 225 grams cooking apples
  • 225 grams soft brown sugar
  • 225 grams onions
  • 225 grams raisins
  • 225 grams dates, chopped
  • 300 mL m,alt or pickling vinegar
  • 1 dash(es) salt and pepper, to taste
  • 0.5 teaspoon(s) ground ginger
  • 1 pinch(es) cinnamon
  • 1 finely chopped chilli
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