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Sweet and Spicy Apple Chutney​

Sweet and Spicy Apple Chutney is studded with plump sultanas and packed with flavour.

A perfect partner for your cheeseboard and a great alternative to apple sauce when serving roast pork or gammon.
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4.93 from 106 votes

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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads
Cuisine: British

Prep Time: 15minutes minutes
Cook Time: 3hours hours

Servings: 90

Calories: 12kcal

Author: Sarah James

Equipment​

• 1 Slow cooker or Crock Pot optional
• 1 Preserving pan
• Large saucepan lid or similar big enough to cover preserving pan
• 1 Ladle
• 4 450g Sterilised jam jars You will need 4 or 5 jars
• 4 Adhesive jam or chutney labels.

Ingredients​

• 1 kg dessert apples peeled and diced - I used Braeburn
• 250 g onions diced about 2 medium onions
• 100 g sultanas
• 15 g grated ginger
• 2 tsp pink peppercorns
• 1 tsp chilli flakes
• 1 tsp turmeric
• 1 star anise
• 1 small stick of cinnamon
• ½ tsp sea salt
• 300 ml cider apple vinegar
• 300 g caster sugar

Instructions​

Stovetop method​

• Add diced onions and apples along with sultanas, grated ginger, spices and sea salt to a preserving pan.
• Pour in cider vinegar, stir well and slowly bring to the boil. Adjust heat to give a simmer.
• Cover with a lid and simmer for 30 minutes.
• Remove pan from the heat and stir in the sugar.
• Return the pan, without lid, to a low heat. Let the chutney mixture simmer for at least 1 1/2 to 2 hours. Stir every now and then to prevent sticking to the bottom of the pan.
• The chutney is ready when the liquid has reduced and is thick and glossy. Check for thickness by drawing a silicone spatula or wooden spoon through the chutney mixture. Your chutney is ready when it parts to reveal the base of the preserving pan for a few seconds.
• Remove the star anise and cinnamon stick before potting.
• Ladle into sterilised jars and label when cold.

Slow Cooker / Crockpot method​

• Follow Stovetop method steps 1 and 2 before carefully transferring pan contents to your slow cooker and covering with lid.
• Cook on High for 1 hour before stirring in the sugar.
• Replace slow cooker lid but this time prop it open a little with a wooden spoon or spatula. Cook on High for 5 to 6 hours.
• Check after 5 hours and if it’s not ready, replace the lid propped by the wooden spoon and leave for another hour or so.
• Check for thickness by drawing a silicone spatula or wooden spoon through the chutney mixture. Your chutney is ready when it parts to reveal the base of the slow cooker for a few seconds.
• Ladle into sterilised jars and label when cold.

Notes​

• You can use cooking apples to make the chutney but the flavour won't be quite as sweet.
• The recipe makes approximately enough to fill 4 x 450g jars.
• The recipe is easily doubled if you use a large enough preserving pan so the ingredients can reduce.You’ll need to cook for an extra half hour. Trebling or quadrupling the quantities is not recommended.
• Keep at least 2 weeks before eating.
• Sweet and Spicy Apple Chutney will keep for up to a year stored in a cool dry place.
• Once opened, use within four weeks.
• Nutrition information is approximate and meant as a guideline only.

Ways To Use Sweet and Spicy Apple Chutney​

• Serve with cheese, cold meats or your favourite burger.
• As a change from apple sauce, try serving with roast gammon or pork.
• Puree a couple of tablespoons, add a little water and use as a glaze for your Christmas ham or roast.
• Puree a few tablespoons, add a little water and mustard and use as a dipping sauce.
• Spread some on toast, layer with cheese and grill.

Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg