First featured in an 1957 issue of Woman’s Weekly, this apple chutney recipe has stood the test of time. Now made using a food processor, this tangy sauce is worth the effort
Makes: 2.25kg (41/2lb); 3-4 jars
Prep time: 30 mins
Cooking time: 2 hrs 15 mins
Total time: 2 hrs 45 mins
Skill level: Bit of effort
- 1.5kg (3lb) cooking apples, weighed after peeling and coring
- 1 large onion, peeled and cut into wedges
- 60g (2oz) piece fresh root ginger, peeled and grated
- 3 red chillies
- 1 level tbsp salt
- ¾ litre (1¼ pints) malt vinegar
- 250g (8oz) raisins
- 250g (8oz) demerara sugar
- Put the apples and onion into a food processor, in batches, and whizz to chop them roughly. Put into a preserving pan or large pan. Add the ginger and put the halved chillies in a muslin bag in the pot, for taking out later, or deseed and chop them to keep in the chutney, if you prefer. Add raisins. Stir in the salt and vinegar.
- Put the pan on a low heat and simmer for about 1 hour until thickened and reduced.
- Stir in the sugar and when it has dissolved, turn up the heat and bring the chutney to the boil for 30-45 mins, until it’s really thick and the liquid has evaporated. Remove the chillies if you didn’t chop them.
- Leave the chutney for 20-30 mins, then pot into warm, sterilised jars, almost up to the top. Cover closely with a round of greaseproof or waxed paper and then with polythene for storing. It’s best kept a few months for the flavour to develop.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.