English Apple Chutney

YIELD: 7 jars




  • Before preparing the apples put everything else into a medium size pan and bring to the boil, stir well then lower heat to simmer.
  • Grate apples onto a plate in order to catch juice (no need to peel) and place into a large pan, discarding the apple cores.
  • Once finished add everything that’s on the boil in the medium pan to the large pan with the apples in it.
  • Bring to the boil, lower heat and simmer until thick and dark brown, approx 30 minutes to 1 hour, stirring from time to time and making sure it doesn’t stick especially towards the end. Chutney is ready when it has reduced by approx 1/3.
  • Remove bay leaf, star anise and chilli(s) if using and jar immediately whilst still hot.
  • Will keep for 1 month in the fridge or can be processed and canned for over 1 year (see home page and look for the canning link).
  • Try adding a spoonful to stews and gravies or blend equal parts tomato puree with chutney in a food processor and put into squeezy bottles for a fruity ketchup the kids will love. Cheese on toast never tasted better so try mixing with grated cheese and grill until the cheese bubbles.