Apple Chutney

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 5lb/2.5 kg apples
  • 1 pint/500 ml


Peel, core and chop the apples. Put the vinegar into a pan with the sugar, salt, ginger and chopped chillies and bring to the boil. Add the apples, chopped onions, dates and sultanas, and simmer for at least 1 hour until golden brown and thick. The apples make a lot of juice, and the chutney should not be runny. Put into hot jars, cover and seal. The chillies make the chutney very hot, and may