This apple chutney was inspired by a recipe from The Cranks Recipe Book, but we changed it a bit to our liking! It’s great for using up windfall apples in the autumn. The combination of flavours here make for a delectable chutney, completely delicious, and better than any you could buy.
Sometimes old railway lines have apple trees with fruit for the taking due to people throwing their apple cores out the train windows in the past. Parks and other public grounds often have the trees too. Look out for them in your area!
Apple Chutney Ingredients
These quantities fill about 3 medium jars. We doubled up and made 6 this year!
- 750 ml. cider vinegar
- 675g. molasses cane sugar (or any very dark sugar)
- 3 bay leaves (make little tears in them)
- 1 kg. cooking apples, peeled and chopped
- 100g onions, chopped quite finely
- 100g of raisins or sultanas
- 100g of fresh root ginger, peeled and finely chopped
- 6 cloves of garlic, finely chopped or crushed
- a little seasalt
Slowly dissolve the sugar in the vinegar in a large pan. Add the bay leaves. Prepare the apples, onions, garlic and ginger and add these also with the salt and raisins. Bring to the boil, then turn down to a simmer for about 2 hours, stirring frequently, until the excess liquid is gone.
Cool and jar. Gorgeous in a cheeze and pickle sarny, as part of a ploughman’s lunch or just with some crackers as shown above.
If you liked this apple chutney, try some of our other frugal recipes