Old Fashioned Scottish Apple and Ginger Chutney

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.

Ingredients Nutrition

Directions

  1. Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
  2. Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
  3. Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
  4. Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
  5. (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
  6. Spoon the hot chutney into hot and sterile jars and seal immediately.
  7. Makes about 4 lbs chutney.
  8. Store in a dark and cool place and leave to mature for at least 2 weeks.
  9. Will keep in ideal storage conditions for up to 2 years+.
Most Helpful

This is the first chutney I've ever made and it turned out great!!! What a lovely way to use up fruit, and so easy to make! Can't wait for my cheese and chutney toastie for breakfast!

yummy mummy79 November 07, 2007

Lovely recipe and very simple to make. Preparation tip - have a bowl of lemon infused water to place your apple slices as you do them to prevent browning this will also help preserve the chutney. Space it up a notch with a tsp or 2 of chilli flakes or powder. Brown sugar provides a rich dark coloured chutney. This is excellent chutney after keeping a couple of months. Made this recipe twice now and will continue to use it !

alison.mckenna December 24, 2015