Spiced apple chutney


  • 225g onions chopped
  • 900g apples cored and chopped
  • 100g raisins
  • 1 tbs ground coriander
  • 1 tbs paprika
  • 1 tbs mixed spice
  • 1 tbs salt
  • 350g granulated sugar
  • 425ml malt vinegar


Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready. Turn into sterilised jars, seal and cool. Store in a cool, dark cupboard for two to three months before eating.

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