My 5 year apple chutney

Have I told you that I love Autumn?  It is 100% my favourite season, the colours, the crisp air, fires, how hearty food tastes amazing, and… apples!

Do not fear, this chutney does not take 5 years to make.  However it is my 5th year of making it so I think I can officially call it a family-tradition, and I love it, especially because for the last 3 years it has been made with the apples from our garden (I can’t think of anything more wholesome – lush!). This recipe is adapted from Nigella Lawson’s Spiced Apple Chutney, found in her eponymous book, How to be a Domestic Goddess:Spiced Apple Chutney:


-750g apples, peeled and chopped roughly (you can use cooking apples but I use a variety similar to Braeburn)
-1 medium onion, finely chopped
-2 bird’s eye red chillies, seeded and chopped finely
-250g Demerara sugar
-1 tsp ground allspice
-1 tsp ground cloves
-1tsp turmeric
-½ tsp sea salt
-black pepper
-1 tsp chopped fresh ginger
-350 ml cider vinegar

Method (this bit I love):

Put everything into a pan and bring to a boil. Cook over a medium heat for 30-40 mins until the mixture thickens. Spoon into the clean jars and leave to cool. Could it be any easier?!  Enjoy.

For a printable version of this recipe, click here.

-Mo. x


Comments (10)

Courtney in London
September 30, 2010

I wish I lived in a Mill House so I could label my jars like that! It’s so cool. And I love the green gingham fabric.
I think I’ll give this one a go — it sounds easy!
xo C

Esther in Amsterdam
October 1, 2010

This looks beautiful! My husband LOVES chutney, I should make it for him!!

October 1, 2010

YUMMM!!! I am also a BIG LOVER of autumn!!!! I miss the autumns in Michigan but the Belgian ones aren’t too bad. This recipe looks FAB! Haven’t ever made a chutney before. What do you put in on? Baked chicken? Potatoes? I shall give it a go! Thanks for the recipe!

October 1, 2010

sounds yummy… but what do you use chutney for exactly? is it really spicy?

October 2, 2010

Chutney goes with everything and anything – no rules. It is not really spicy (certainly not hot spicy, more the ‘flavoursome’ end of the spicy spectrum). I personally love chutney with cheese and bread and it goes well with any cheese – brie, goats and particularly hard cheeses like a good cheddar. My husband’s favourite is cheddar melted on toast under the grill and served with chutney – a really nice casual Saturday lunch. Oh look at that, it’s Saturday – we might just have that for lunch!

Courtney in London
October 5, 2010

It’s DELICIOUS!! Mo gave me a jar yesterday and I am currently on my third piece of toast with cheese and chutney. So yummy…

February 4, 2011

Can I use ground ginger instead of fresh ginger for the chutney?

Mo in London
February 4, 2011

I’m sure you can Karen – give it a go but maybe don’t go too heavy on it fo rth efirst batch. Good luck. Mo. x

September 21, 2011

Hi, I want to make this apple chutney, it sounds delicious, but I have a question, how long does it last for?

Can it be preserved using water bath or is it not necessary?

Thank you


September 22, 2011

Hi Miriam
It lasts ages – we are just about to start making this year’s batch but we are still happily eating up the last jars from last year. There is so much vinegar and sugar in it it seems to last very very well (and gets better as it ages!). I don’t even know what a preserving water-bath is (I’m rather amateur!) but suffice to say I’ve never used one.
In fact I’m going in to my kid’s kindergarten next week to make it with the children from the apples in the garden there (maybe removing the chilli). It is a great recipe.
Have fun. Mo. x

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