How to Make Apple Chutney

Written by Demetrius Vouyiouklis

apple chutneyThe apples on the trees growing close to some of our regular walks are almost ready, so I’ll soon be picking them to prepare some chutney. I like to use local wild fruit, as it’s fresh and free. Below is my apple chutney recipe.

  • 2kg cooking-style wild apples
  • 1/2kg dried mixed fruit
  • 2kg onions
  • 1lt malt vinegar
  • 1/4kg sugar
  • 4 tablespoons medium hot curry powder
  • 2 tablespoons salt
  • 2 soupspoonfuls butter

I peel and slice the apples and onions thickly, then combine all the ingredients and bring them to the boil in a large plastic dish in the microwave oven. I then simmer, at least over 40min with occasional stirring, until a consistency I like has been reached, checking by means of removing some with a wooden spoon and letting it cool on a plate.  When ready, I spoon immediately into microwave pre-warmed glass jars and seal. Beware not to get scalded! The presence of salt, vinegar and sugar and the immediate sealing while hot, mean the chutney should last for years (if it’s not gobbled up quickly).