Apple and Mustard Chutney

Preparation info
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This is a combination of flavours that goes particularly well with slices of good ham or cold roast pork; apples are the classic accompaniment to pork, and mustard puts fire in the combination.


  • 10 green apples
  • 4 tablespoons yellow or black mustard seeds
  • 250


Peel, core and dice the apples. Place all the ingredients together in a pan and cook until the apples have become tender, about an hour. The liquor can now be drained and reduced to a syrupy consistency and then poured over the apple mixture and transferred to air-tight jars. This will give you a chunky chutney. Or just continue to cook to a more ‘mashed’ texture, cooking all the ingredients to