This apple chutney has a tangy, sweet flavour which is perfect with a vintage cheddar or firm blue cheese. We make this regularly for the Complete Urban Farmer and it’s always a winner!
- 500g onions, chopped
- 2kg apples, cored and chopped
- 250g sultanas, raisins or chopped dates
- 1 tbsp. ground coriander
- 1 tbsp. paprika
- 1 tbsp. mixed spice
- 1 tbsp. salt
- 650g white or raw sugar
- 425ml malt vinegar
- 425ml apple cider vinegar
Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
Simmer for 1½-2 hours, stirring occasionally to stop the chutney sticking to the pan.
It’s ready when thick and glossy, rich in colour and well reduced.
Another sign the chutney is ready is when you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it for a few seconds.
Turn into sterilised jars with vinegar proof lids, seal and cool.
Store in a cool, dark cupboard for two to three months to let the vinegars mellow before eating. But it’s still pretty good eaten straight away too!
Download TUP Spiced apple chutney