Alison Niven

Sweet Apple Chutney

Preparation info
  • Makes

    5 x 350

    ml
    • Difficulty

      Easy

Appears in
Gloagburn: Recipes from a Scottish Farm
Gloagburn

By Alison Niven

Published 2025

  • About

I always make a double batch of this as it stores so well – it’s fine for at least 6 months – and makes a nice gift when you go to stay with friends.

Ingredients

  • 750 g cooking apples, peeled, cored and diced
  • 375 g light muscovado sugar
  • 350

Method

  1. Put all the ingredients in a large saucepan or jam pan.
  2. Bring to the boil, then simmer for 30 to 40 minutes, until the chutney is a good, thick consistency.
  3. Pour into your sterilised jars and seal immediately.