By: Sarah    Date: 10/12/16


By: Sarah Date: 10/12/16 Category: Recipes

Makes roughly 3  500ml jars

2 kg cooking apples (this the weight before they are peeled & cored)
1 red pepper
1 large onion
2 to 4 red chillies
2 tbsp fresh root ginger
2 cloves of garlic
300ml apple cider vinegar
200g light brown soft sugar
100g caster sugar
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Peel, core and chop the apples into chunks and put them into a very large pan. Finely chop the pepper, onion, chillies and ginger and add them to the pan. Crush the garlic and add it together with the rest of the ingredients.

Stir well over a high heat until it starts to boil, then turn the heat low and leave it to bubble gently for about 1 1/2 hours, stirring every few minutes. By the end of its cooking time the chutney should be fairly thick.

Spoon the hot chutney into some sterilised jars, seal them straight away and leave them to cool. They can be stored in the cupboard until opened, when you should pop them in the fridge. The flavour of the chutney will improve over a couple of weeks, so try to resist if you can!

[Recipe taken from]