Apple Chutney

Preparation info
  • Makes about

    1.5—2 kg

    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

This is an easy chutney to make and you can modify it to suit your own taste. Any variety of dessert apple will do, as the strong flavouring ingredients will take over the nuance of the apple. They will, however, need to be firm and very fresh. Serve with cheese, cold ham or tongue, or cold pork pies.


  • 2 kg firm, ripe dessert apples
  • 550 ml cider vinegar


Peel, core and chop the apples roughly into 1 cm chunks. Put into a heavy-based saucepan with all of the other ingredients and bring slowly to the boil, stirring occasionally to encourage the sugar to dissolve.

Simmer for about 30-40 minutes until the apples are disintegrating, then remove