Grape and 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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  • 2lb/1 kg grapes
  • 2lb/1 kg apples
  • 8 oz/225g seedless raisins
  • lb/550g soft brown sugar
  • ½ pint/250 ml cider vinegar
  • ¼ pint/125 ml lemon juice
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • Pinch of ground cinnamon
  • Pinch of paprika
  • Grated rind of ½ lemon


Cut the grapes in half and discard the seeds. Peel, core and chop the apples. Put all the ingredients into a pan and bring to the boil. Simmer for 1 hour until soft, golden brown and thick, stirring occasionally to prevent sticking. Put into hot jars, cover and seal.

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