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Sweet and Spicy Apple Chutney

A delightful blend of sweet and spicy flavors, perfect for enhancing meals and preserving the essence of autumn.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16 servings
Course: Condiment, Snack
Cuisine: American, British
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 kg dessert apples, peeled and diced (Braeburn recommended) Provides a juicy and sweet base for the chutney.
  • 250 g onions, diced (about 2 medium onions) Adds depth of flavor with aromatic sweetness.
  • 100 g sultanas Plump raisins that infuse rich sweetness.
  • 15 g grated ginger Provides a zesty kick for complexity.
  • 2 tsp pink peppercorns Adds a unique mild spiciness and color.
  • 1 tsp chilli flakes Contributes heat to complement the sweetness.
  • 1 tsp turmeric Adds warmth and a beautiful hue.
  • 1 piece star anise Elevates chutney with a hint of licorice.
  • 1 small stick cinnamon Brings warmth and nostalgia.
  • ½ tsp sea salt Enhances the flavors.
  • 300 ml cider apple vinegar Balances sweetness and thickens chutney.
  • 300 g caster sugar Carmelizes slightly to enhance complexity.

Method
 

Preparation
  1. In a large preserving pan, combine diced onions and dessert apples with sultanas, grated ginger, pink peppercorns, chilli flakes, turmeric, star anise, cinnamon stick, and sea salt.
Cooking
  1. Pour in the cider apple vinegar, stir well, and slowly bring to a boil.
  2. Once boiling, reduce heat to simmer, cover with a lid, and let simmer for about 30 minutes.
  3. After simmering, stir in caster sugar until it completely dissolves.
  4. Return to low heat without the lid and let simmer for at least 1 ½ to 2 hours, stirring occasionally.
  5. Check doneness by ensuring the liquid has reduced significantly and can part for a spatula.
  6. Remove star anise and cinnamon stick before potting your chutney.
Alternative Method
  1. For slow cooker, transfer mixture after the vinegar step. Cover and cook on High for 1 hour, stir in sugar, then cook on High for 5-6 hours.
Jarring
  1. Once chutney reaches desired consistency, ladle it into sterilized jars and label once cooled.

Notes

Use a variety of apples for a complex flavor. Adjust sugar to taste, and consider adding additional spices like cardamom for variation.