Apple Chutney

Preparation info

  • Makes

    3.5 kg

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Chutney enthusiasts will enjoy this apple chutney which uses golden syrup as part of the sugar in the recipe.


  • 2.75 kg/6 lb cooking apples
  • 900 g/2


Peel, core and chop the apples and peel and chop the onions. Place in a large stainless steel or aluminium saucepan with the water and simmer for 20 minutes. Because vinegar tends to toughen onion it is advisable to soften any quantity of onion in a chutney recipe by simmering in water before the remaining ingredients are added.

Add the salt, ginger, cinnamon and cayenne pepper and half