• 900g (2lb) cooking apples
  • 450g (1lb) dessert apples
  • 225g (8oz) onions, diced
  • 225g (8oz) sultanas
  • 225g (8oz) light brown sugar
  • 225ml (8fl oz) cider vinegar
  • 1 tsp sea salt
  • 1 tsp ground mixed spice
  • 1 tsp ground cloves
  • 1 tsp freshly grated root ginger


  • Peel, core and chop the apples and place into a large preserving pan.
  • Add the onions, sultanas, brown sugar, cider vinegar, salt, mixed spice, cloves and ginger.
  • Bring to the boil, then reduce the heat and simmer gently for 1 hour, stirring occasionally, until the chutney has nicely reduced and all of the fruit is completely tender.
  • Remove the chutney from the heat and leave to cool a little, then pack into warm, sterilised jars.
  • Cover with a wax disc and seal when hot.
  • Once opened, keep it in the fridge and use as required within a couple of weeks.
  • Cook Ahead: This chutney can be kept in a cool dark place for up to 1 year as long as the jars have been correctly sterilised.