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


  • In a large saucepan, bring the apple, onion, garlic, lemon juice and 200ml (1 cup) of the vinegar to the boil.
  • Add the raisins, ground ginger, salt, sugar and the remaining vinegar. Reduce the heat and simmer over a very low heat for 1 hour.
  • Check the consistency – you want the chutney to thicken up nicely. If required, simmer for a further
  • 30 minutes until thick.
  • Pour the chutney into clean, sterilized preserving or canning jars and seal immediately.
  • 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."

More by Kevin Dundon:

Find recipes by keyword:

kevin dundon's modern irish food