Apple chutney Recipe

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2.25kg (41/2lb); 3 - 4 jars




30 min


2 hr 15 min

Nutrition per portion

Calories 19 kCal 1%

First featured in an 1957 issue of Woman’s Weekly, this apple chutney recipe has stood the test of time. Now made using a food processor, this tangy sauce is worth the effort


  • 1.5kg (3lb) cooking apples, weighed after peeling and coring
  • 1 large onion, peeled and cut into wedges
  • 60g (2oz) piece fresh root ginger, peeled and grated
  • 3 red chillies
  • 1 level tbsp salt
  • ¾ litre (1¼ pints) malt vinegar
  • 250g (8oz) raisins
  • 250g (8oz) demerara sugar


  • Put the apples and onion into a food processor, in batches, and whizz to chop them roughly. Put into a preserving pan or large pan. Add the ginger and put the halved chillies in a muslin bag in the pot, for taking out later, or deseed and chop them to keep in the chutney, if you prefer. Add raisins. Stir in the salt and vinegar.

  • Put the pan on a low heat and simmer for about 1 hour until thickened and reduced.

  • Stir in the sugar and when it has dissolved, turn up the heat and bring the chutney to the boil for 30-45 mins, until it’s really thick and the liquid has evaporated. Remove the chillies if you didn’t chop them.

  • Leave the chutney for 20-30 mins, then pot into warm, sterilised jars, almost up to the top. Cover closely with a round of greaseproof or waxed paper and then with polythene for storing. It’s best kept a few months for the flavour to develop.

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Top Tip

We didn't bother to clean and stone the raisins, as suggested in the original recipe