Norwich Apple Chutney

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • lb apples
  • ½lb onions
  • ½lb light soft brown sugar
  • ¼lb sultanas
  • ½oz salt
  • ¾ pint vinegar
  • 1 tablespoon pickling spice
  • ½ tablespoon dry mustard powder
  • 1 teaspoon coriander seeds
  • 2 pieces root ginger


    Peel the apples and onions. Mince or chop them finely. Simmer with half the quantity of vinegar until tender. Add sugar, sultanas, salt, pickling spice, mustard, coriander seeds, ginger and remainder of the vinegar. Simmer for about twenty minutes until thick. Remove the ginger and turn into heated jars while hot and put on glass lids, if used, firmly. If ordinary jars are used, a cover should be put on to stop the vinegar evaporating, i.e. good corks or a layer of thick, waxed, vinegar-proof paper, then a metal lid and clip; the clip can be removed when the chutney is cold.