Caramelized Apple Chutney

Best served with hot or cold meats or with a cheeseboard


  • 8 cooking apples, peeled, cored and chopped
  • 1 onion, finely chopped
  • 4 garlic cloves, peeled and crushed
  • juice of 1 lemon
  • 300 ml white wine vinegar (or use cider or malt vinegar)
  • 200g raisins
  • 1 tblsp ground ginger
  • 2 tsp salt
  • 400 g soft brown sugar


  1. In a large saucepan, bring the apple, onion, garlic, lemon juice and 200ml (1 cup) of the vinegar to the boil.
  2. Add the raisins, ground ginger, salt, sugar and the remaining vinegar. Reduce the heat and simmer over a very low heat for 1 hour.
  3. Check the consistency – you want the chutney to thicken up nicely. If required, simmer for a further
  4. 30 minutes until thick.
  5. Pour the chutney into clean, sterilized preserving or canning jars and seal immediately.
  6. Store in a cool, dark place for 6–8 weeks before use, to allow the flavours to develop. This chutney will keep for up to 9 months. Or if you live in a country that recommends processing preserves in a ‘water bath’ for long-term storage, refer to online sources for advice.


Makes 6–8 x 250g (8-oz) jars

Kevin says, "Making this chutney is a great way of storing these delicious fruits. This chutney is very tasty with either hot or cold meats or a cheeseboard."


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