Apple & Sultana Chutney

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I made this chutney for two reasons – I had cider wine vinegar in the cupboard that I had bought but couldn’t remember why and Rien’s Nan gave me some cooking apples. This was my first time making chutney and I was surprised with how simple it was. After you’ve peeled and chopped the onions and apples (this does take a while), you can chuck it all in a big pan and let it bubble away.

The original recipe I used said to let is simmer for 30 minutes or so. I let mine cook for over an hour because I wanted a thick, syrupy texture with soft apples. Personally I think this chutney goes really well with pork; I’ve had it with sausage rolls, ham and the pulled pork I made in the previous post.

The chutney is quite sweet which isn’t to everyone’s taste so you can always add less sugar if you would prefer. I adapted the original recipe slightly but it can be found at

For the chutney:
1 ½ kg cooking apples, peeled and diced
750g light muscovado sugar
500g sultanas
2 medium onions, finely chopped
1 tsp salt
700ml cider vinegar

  1. Combine all of the ingredients in a large pan and bring it to a boil over a medium heat

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  1. Simmer uncovered for 1 – 1½ hours or until it is thick and syrupy
  2. Remove from the heat and allow to cool. Once cooled transfer to steralised jars and seal
  3. Once opened store in the fridge and consume within 4 weeks. You can leave it in a dark cupboard for 2-3 months

Get the jars as clean as you can and then steralise them. Place the jars on a baking tray in an oven set at 180ºC for 10 mins. For the lids, put them in a pan of boiling water for 10 mins. leave to try on a clean tea towel.

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