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Cucumber and Apple Chutney Recipe

cucumber and apple chutney

A lightly spiced cucumber and apply chutney recipe. Simple and easy to make.

Ingredients for Cucumber and Apple Chutney:

  • 2 lb (1 kg) cucumber
  • 2 lb (1 kg) cooking apples
  • 1lb 8 oz (650 g) onions)
  • 1 pint (600ml) malt vinegar
  • 1 lb (500 g) demerara sugar
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper

Method for Cucumber and Apple Chutney:

  1. Peel, core and chop the apples. Peel and finely chop the onions.
  2. Cut the cucumber in half lengthways and scoop out the seeds (if a ridge variety with spiky skin peel as well). Chop finely.
  3. Place the apples, onions and cucumber into a pan with the vinegar and bring to the boil and simmer until soft.
  4. Add the sugar, salt and cayenne and stir until the sugar is dissolved.
  5. Continue simmering until the chutney thickens, stirring occasionally.
  6. Pour into hot sterilized jars and seal.

Uses up some of those surplus cucumbers that you get at times when growing your own. Do allow a few weeks to a month for the chutney to mature and the flavours fully develop.

Makes about 5 lbs (2.5 kg) of chutney.

This Cucumber and Apple chutney, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.

General Chutney Making Information

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Chutneys - How to Make Chutney

Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t...

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Preserving Jars, Labels and Covers

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Jam and Preserve Making Equipment

Jam and Preserve Making Equipment

All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.

Posted in All Recipes, Apples, Chutneys, Cucumber, Val's Preserves, Vegetarian Recipes
26 comments on “Cucumber and Apple Chutney Recipe
  1. susan kent says:

    hi, is there a book available of these recipes?

  2. John says:

    Hi Susan

    Nice of you to ask – we hadn’t thought about a book but now you mention it… good idea!

  3. julie says:

    How long must i keep the chutneys and relishes before use? also how long will they keep before spoiling? should they be in the fridge?

  4. Val says:

    A big advantage to both fruit and vegetable chutneys is that they improve with age and, if properly stored, will remain in good condition for years. Usually it’s best to give them at least 3 months to mature before eating. It’s the storage that really matters and making certain that the covers have no metal in them as the vinegar will corrode it. Use plastic screw or snap-on type or plastic preserving skin. I’ve still got a jar of sweet marrow chutney going back to 2003 and it’s still OK. The fridge isn’t ideal. It’s better to store them in a cool, dark space. A garage shelf, a kitchen cupboard that’s away from the cooker, the top shelf in a wardrobe are better for storing the jars. Relishes, in general, have a shorter life span and should be used within 12 months.

  5. Liz says:

    Just found your site- I only have a small veggie plot in the garden but I do have access to other local produce. These recipes are just the sort of thing I’ve been lookin for, especially at this tme of year. well done!
    liz

  6. Jacqui says:

    Wow – what a site, which I’d found it this time last year. My veggie plot is overflowing and I was not sure what to do with everything but now I have endless suggestions from this site. Many thanks for all the hard work put into this.

  7. john paylor says:

    just found your site.1st. year with poly tunnel cucumbers gone mad.looks like they wont be wasted now. also pickled onions my dad used to put them in a bowl of water when he was peeling them.he never cried once

  8. Marilyn says:

    Looks like a great site so have saved it for future reference. Today will make the cucumber chutney as I have a few small ones from the garden that I didnt want to eat raw. Thanks

  9. Pat says:

    I made the chutney but needed 3lbs of sugar-with one it was like water! With the extra sugar its fine though. I put in 2 sps of chilli as I had no cayenne. Nice and spicy! Made approx 6 lb.

  10. islandpeople says:

    THANKS FOR THE CUCUMBER AND APPLE CHUTNEY, AS WE LIVE IN BULGARIA WE DO HAVE A LOT OF CUCUMBERS. I ACTUALLY ADDED A GOOD HANDFUL OF CHOPPED MINT AND LEFT THE CAYENNE OUT BUT ADDED MUSTARD SEEDS, I COULDNT WAIT FOR A MONTH I SERVED IT LAST NIGHT WITH PORK! SUPER WELL DONE, DOES ANY ONE KNOW THE RECIPE FOR THE ENGLISH (BRANSTON PICKLE)PLEASE ONLY HIM INDOORS LOVES HIS SAUCY PICKLE! THANKS ALOT

  11. islandpeople says:

    FORGOT TO SAY ITS A WONDERFUL SIGHT WELL DONE ALL, IM A LITTLE ENTHUSIASTIC AS WE HAVE ONLY BEEN ON LINE A COUPLE OF WEEKS, ALTHOUGH WE HAVE BEEN HERE IN BULGARIA 4 YEARS, ANY OTHER EX PATS LIVING IN BULGARIA ON LINE? TOMORROW I WILL BE MAKING MORE CUCUMBER CHUTNEY AS IVE JUST PICKED 3PND THIS EVENING. BYE FOR NOW

  12. Jeanette says:

    Just found your site brilliant for recipes, I have got an excess of marrow and beetroot going to try the recipes for our allotment open day. Wish me luck.

  13. Tracy Abraham says:

    I just made the cucumber and apple chutney, added some paprika and a few chilli flakes as I didn’t have any cayenne, tastes good can’t wait for it to mature!

  14. Kay Jones says:

    I’ve just made this recipe. I added some raisins to it and it turned out beautifully. I did notice that you need to simmer it very slowly for a long time to get the right thickness but it is well worthwhile

  15. Gill says:

    Made this chutney at the weekend. It tastes great, so it will be even better in a few months. Going to have a go at the apple chutney and pear chutney at the weekend. I’m ging to have sooo much CHUTNEY and JAM. This is the best site ever!! Thank you so much Val and John. Regards Gill

  16. wendy says:

    Fantastic tasty chuntey
    i also put a very small amount of chilli powder instead of the cayenne pepper
    Sweet & sour with a kick

  17. June Davies says:

    Hi
    I used your site last year as I had a glut of courgettes and runner beans.
    What a find am back this year to do it all again!!!
    Thank you.
    June

  18. Jess says:

    Hi, thanks for the great site… I was just wondering if it’s essential to deseed the cucumber… the centre of the cucumber is my favourite bit! Thanks again. Jess

  19. Barbie says:

    @Val:
    Hi Val will jam jars + lids be ok to use?
    Babs

  20. Val says:

    As long as the lids have a plastic lining, yes.

  21. Olivia says:

    Here in East Gippsland, Victoria, Australia, my cucumbers are breeding like rabbits. I have large cucumbers, medium, small and babies. All of which are robust and vermin-free. They are a cucumber cultavator’s dream of a crop. It is the vine which keeps on giving. I cannot donate them to friends and family as everyone else has equally generous vines.

    Our cooking apple tree is also very enthusiastic this season.

    Thank you, thank you, thank you for this brilliant recipe. I have just had a marathon peeling, chopping and stirring session because I doubled up on everything. It has made 12 bottles of the chutney. It tastes beautiful.

    It is going to be hard to force ourselves to let it mature in the jars, but I’m guessing a marathon curry-making session is going to be on the cards in a few weeks’ time.

  22. Bridget says:

    Hi – not sure if this has been answered but need to exchange malt to white or apple cider vinegar for gluten free requirements, which would be best in this case?
    Love the range of reciepes you have.

  23. John A. says:

    Here in Spain we get lots of surplus fruit from our “garden” and things like cucumbers and tomatoes from our farmer, next door. So we are always making chutney.

    Just been given a bag of “pepinos” (small cues) and will be trying this recipe, maybe with pears rather than apples which are not very nice here. And will be using wine vinegar which is fine for chunteys, by the way.

    Also, can’t see us scraping the seeds out. Why do we need to?

    With regard to the jar tops, we always slip a wax disc on top of the chutney (or jam etc) and this helps stop the lid rusting. Friends bring them out from the UK for us.

  24. rob says:

    The mint is an idea I’ve never heard of in chutney. I’ve got a big pan chuntering away at the moment made with your recipe. It smells good already.

  25. jobo123 says:

    @islandpeople: Hi islandpeople. I’ve no idea when your comment was posted but…….I’ve been living in Bulgaria and have become a chutney nut! I’ve just found this site and it’s great. I was thrilled to find this recipe as I’m sick of pickling cucumbers, ice cube cucumbers, cucumber face facks! Never thought to make chutney till I saw this – got a big pot on the go now. How did yours turn out???

  26. chutney girl says:

    I got loads of half cucumbers from supermarket – knocked down to 3p each the other night so decided to make this chutney; have spent a sunny frosty Saturday chopping and chutneying – looking forward to tasting the results but it smells gorgeous, thanks very much for this recipe!

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