Apple Chutney Recipe
Preparation time
Cooking time
Total time
This is my go-to chutney recipe. You can add apples, pears marrows or a combination of them all. This is a make-ahead recipe as the chutney needs to mellow for a minimum of 2-3 months before you can enjoy it.
Marissa: www.marissa.co
Recipe type: Chutney
Cuisine: British
Servings: 4 250 ml jars
Ingredients
- 225g onions, chopped (about 3 medium onions)
- 900g cored and chopped apples, pears, or *marrow *See note
- 110g sultanas, raisins, or chopped dates
- 15g ground coriander
- 15g mixed spice
- 15g salt
- 340g granulated sugar
- 425ml malt vinegar
Method
- Add all the ingredients to your pot and stir over a low heat until the sugar has dissolved.
- Once the sugar has dissolved, turn the heat up a little and allow the chutney to gently simmer.
- Stir often to ensure the chutney does not stick, always stirring with a wooden spoon.
- Allow the chutney to simmer for about 1½–2 hours, depending on the size of the marrows, apples or pears.
- The consistency that you are looking for is one when you run a wooden spoon into the centre of the pot, the mixture can stay on either side and then slowly fill.
- When the chutney is ready, sterilise a spoon by leaving it in boiling water for a few minutes, fill the sterilised jars you have chosen, seal with a piece of wax or greaseproof paper, and once cooled, store in a cool dark cupboard or room for at leas 2–3 months, before serving.
Tips
*Marrow Preparation Method:
The night before cube the marrow, skin on but trimmed of any impurities and place it into a glass bowl.
Sprinkle the salt over the marrow and stir through.
Cover and leave at room temperature overnight.
The next day rinse the marrow and add it to a heavy-based pot.
Discard the marrow juice.
By doing this you will draw out the excess water and have a thicker chutney.
Sterilising jars:
My preferred method of sterilising cleaned jars is to heat them in a 100 degree Celsius oven for 10 minutes. The chutney can then be added to the jar straight from the oven and sealed.
The night before cube the marrow, skin on but trimmed of any impurities and place it into a glass bowl.
Sprinkle the salt over the marrow and stir through.
Cover and leave at room temperature overnight.
The next day rinse the marrow and add it to a heavy-based pot.
Discard the marrow juice.
By doing this you will draw out the excess water and have a thicker chutney.
Sterilising jars:
My preferred method of sterilising cleaned jars is to heat them in a 100 degree Celsius oven for 10 minutes. The chutney can then be added to the jar straight from the oven and sealed.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/apple-chutney-recipe/