Apple Chutney Recipe

apple chutney

A simple chutney and easy to make but nobody will believe you when they taste it! Delicious.

Ingredients for Apple Chutney:

  • 2 lb (900 g) cooking apples
  • 8 oz (225 g) onion
  • 1½ pints (900 ml) vinegar
  • 1 lb (450 g) brown sugar
  • 2 oz (56 g) mixed pickling spice
  • 8 oz (225 g) raisins or sultanas
  • ½ oz (14 g) salt
  • 2 teaspoonfuls ground ginger

Method for Apple Chutney:

  1. Peel, core and slice the apples. Peel and chop the onion.
  2. Put the onions, apples, raisins and salt into a pan with the vinegar. Tie the pickling spice in a muslin bag and add to the pan. Stew until tender. Remove the spice and add the ginger.
  3. Add the sugar, stir until it has dissolved. Bring to the boil. Boil until the chutney is thick.
  4. Pot into hot, clean, sterilized jars immediately and seal.
  5. Label with contents once fully cooled.

Makes about 4 lbs (1.8 kg) of Apple Chutney.

For More Information on Making Chutneys & Preserves

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Posted in Val's Preserves, Apples, Fruit, Vegetarian Recipes, Chutneys, All Recipes
28 comments on “Apple Chutney Recipe
  1. Anne Russell says:

    When a recipe calls for 2lb of apples, is that the weight before or after peeling and coring?

  2. Val says:

    Generally the weight before peeling and coring. You don’t have to be exact though – more apples, thicker chutney.

  3. Angela says:

    How soon after making Apple Chutney is it ok to eat? Do you really have to leave it three months ?

  4. Val says:

    Chutney improves with age. You can eat it earlier if you want, but the vinegar will be the prevalent taste.

  5. sue mortimer says:

    Chutney REALLY does improve with time. I am currently finishing off some made in, are you ready? in 1994. The damson jam was made in 1987. Both were/are magnificient. Who needs sell by dates when we have noses, eyes & commonsense!

  6. Val says:

    I’d like to know how you managed to keep it that long? Must have made tons! Jams certainly get eaten well before that. Chutneys – well we are still munching through 2003 ones.

  7. Jan Annan says:

    Is is OK to use eating apples, as I have a tree load and I am looking for lots of ideas for preserving

  8. Val says:

    Yes though it may come out a bit sweeter and need more time for it to thicken.

  9. jacob says:

    dose is matter what type of vinegar? can i use malt vinegar?

  10. Val says:

    Yes you can use malt vinegar. Just make certain that it has an acidity level over 5 per cent.

  11. richard says:

    when I make apple chutney, do I need to use pickling spice if the vinegar is already spiced? I will be using sarsons ready spiced vinegar,

  12. Sally says:

    Hi, I make quite a bit of green tomato chutney (microwave recipe). This only needs 6 tbsp vinegar but i always use the pre spiced one you mentioned, tastes good!!!

  13. norma swan says:

    I have just made apple chutney, all the family can’t get enough of it. I wanted to leave it for xmas, it’s all gone so on with some more thank.

  14. bex says:

    I have a bottle of distilled barley malt vinegar {clear}. Can i use it for chutney?

  15. Mich says:

    Do I have to use brown sugar when making apple chutney?

  16. Mich says:

    No worries just done it hopefully it will turn out ok

  17. Emma says:

    Is there a specialist ingredient in the mixed pickling spice? Or can I use a combination of individual to make up the equivalent? I’ve got everything else in by chance….!

  18. Rachel says:

    Hi, where can i get some mixed pickling spice?

  19. marybakers says:

    Wish I lived near you Jan, I bake and I certainly could make lots of things with your apples.
    @Jan Annan:

  20. Jenny says:

    I’ve followed this recipe and it’s still bubbling on the hob over 1.5hrs later – what have I done (or is this usual?)? It tastes quite spicy too – is that right? Thanks.

  21. jessie says:

    Can I use dried fruit istead of dates in a recipe for apple chutney?

  22. LP says:

    just tried this one with cider vinegar (to match the apples?), 1 extra apple to make up for the waste weight & 50g extra sugar as I like things sweet. One thing that has hit all through cooking is the very pungent vinegar smell. Also the recipe should give a guide on how long to “stew” the main part for. I did mine for 1hr before adding ginger & sugar.

  23. Sw says:

    Made this last November ready for Christmas and it’s the best Apple chutney I have ever made and I have made loads in the past…

    Will definitely be doing double or triple the amount this year as eveybody that has tried it loved also have an order to fill….

    Thank you for a great recipe…

  24. JL says:

    Hi there, I have am in the process of making this chutney but I’m not sure if I’ve done it right – this is my first time making chutneys and all I can seem to smell is vinegar – what have I done wrong or is this normal (the contents are still boiling away on the stove)? Many thanks

  25. Val says:

    I’m afraid that this is always the case and the smell of vinegar lingers.

  26. S Goofellow says:


    Just wanted to let you know i won Northumberland County Show Chutney class with this recipe two years ago!

    Thank you.

    Looking for a carrot chutney to replicate the M & S Carrot Chutney and Wensleydale Cheese sandwiches now.

    Best wishes.

  27. GAIL BLACKBURN says:


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