Apple Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 5lb/2.5 kg apples
  • 1 pint/500 ml vinegar
  • 1lb/450g Demerara sugar
  • 1 tablespoon salt
  • 1 tablespoon ground ginger
  • 6 chillies
  • 8 oz/225g onions
  • 8 oz/225g stoned dates
  • 8 oz/225g sultanas


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 be omitted.

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