Old English Apple Chutney


I had no idea what to write about my recipe for Old English Apple Chutney – the one thing I would go back to the UK for is chutney and I’ve tried too many to count. I remember reading something recently that said chutney should be bright and clear, not brown and murky…mine’s a bit brown, but as long as it tastes good! Hope you like it!

Spiced apple chutney

Spiced apple chutney

This apple chutney pairs well with cheeses like cheddar, cheshire, or white stilton because of its acidic, sweet flavor. Share Include in favorites

Preparation time: less than 30 mins

Cooking time: 1 to 2 hours

Serves: Makes 4-6 jars


  • 225g/8oz onions, chopped
  • 900g/2lb apples, cored and chopped
  • 110g/4oz sultanas, raisins or chopped dates
  • 15g/½oz ground coriander
  • 15g/½oz paprika
  • 15g/½oz mixed spice
  • 15g/½oz salt
  • 340g/12oz granulated sugar
  • 425ml/¾ pints malt vinegar


  1. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
  2. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
  3. The chutney is done when it is quite thick and you can draw a wooden spoon across the bottom of the pan without it instantly filling up with liquid.
  4. Place in sterilized jars, then cool and seal.
  5. Before eating, keep in a cool, dark cabinet for two to three months.

Apple Chutney

Easy-to-make, delicious apple chutney with chopped apples, onion, vinegar, brown sugar, orange peel, ginger and cinnamon.

Apple Chutney

Apple chutney is a perfect accompaniment to roast chicken or pork! The chutney includes a combination of fresh apples, onion, ginger, orange peel, apple cider vinegar and brown sugar, giving it a tangy, spicy, sweet and sour flavor.

With our abundant apple harvest, I decided to try my hand at making some chutney from scratch as we often buy it. It’s actually a lot simpler than I anticipated!

Simply combine all the ingredients in a pot, bring to a simmer, and cook for however long it takes for the flavors to come together and everything to be thoroughly cooked.

Apple Chutney

PREP TIME10 mins

COOK TIME45 mins


SERVINGS16 servings

YIELD2 cups


  • 2 large tart cooking apples, peeled, cored, and chopped
  • 1/2 cup chopped onion
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon orange peel
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon ground cinnamon


  1. Ingredients are combined and simmered The following ingredients should be combined in a medium saucepan: chopped apples, onion, apple cider vinegar, brown sugar, orange zest, grated ginger, cinnamon. To boil, turn the heat to high. Simmer, covered, for about 40 minutes on low heat.
  2. Remove the top and boil any excess liquid
  3. To cook out any extra liquid, uncover the pot and boil it for a few more minutes on low heat. Turn off the heat and allow to cool. Up to two weeks, cover and store in the fridge.

Spiced Apple Chutney

spiced apple chutney

Chutneys have amazing flavor. Although they are sweet, they are not as sweet as typical jam. Chutney also contains savory ingredients, which give it a sense of balance, increase its adaptability, and enhance its flavor. The texture of chutney differs from that of its cousin in that it is chunkier than jam, adding some texture to the palate celebration.

Chutney is a popular condiment that is loved by people all over the world. It has its roots in Indian and African cuisine, and historians believe that it first appeared around 500 AD. (Google informs me of this.) Chutneys were first served on European tables during that time period by the Romans, which is when I first developed a taste for chutney. (English rural setting. a 17-year-old. a barbecue with my uncle and aunt. Chutney with cheddar. It’s over.)

Chutneys are frequently eaten with vegetables, meats, and fish in many countries around the world, but not in India, the Caribbean, Africa, or other such regions. It’s done a little differently in Europe and is frequently found on cheese and charcuterie platters. Folks, there is the good life right there: cheese and chutney.

The Chutney recipe is a fantastic one and extremely easy to make. I found it in Ina Garten’s cookbook to accompany one of the best pork recipes in the world. (yes, you read that right- I said best pork recipe in the world.)

The flavors were flawless in every way. savory, hot, and sweet The quality of this chutney is astounding. The recipe below produced approximately 2.5 pint-size mason jars, so you would probably get 5–6 jelly jars out of it, which would make a wonderful edible present for friends and neighbors.

No question, the pork and apple chutney is superb. But what I really like to do with this chutney is serve it with a really great quality English cheddar. Mmmm….it’s just so good.  You will simply be amazed at how the flavors come together and elevate each other. Your taste buds will thank you after this bite.

Spiced Apple Chutney

Sweet, Savory and Spicy! This chutney is perfect to serve with a sharp cheddar cheese or your favorite pork chop recipe.

PREP TIME15 mins


TOTAL TIME1 hr 15 mins

COURSESide Dish, Snack



  • 6 Granny Smith apples peeled, cored and half-inch diced
  • 1 cup chopped yellow onion
  • 2 tablespoons minced fresh ginger
  • 1 cup freshly squeezed orange juice 2 oranges
  • 3/4 cup good cider vinegar
  • 1 cup light brown sugar lightly packed
  • 1 teaspoon whole dried mustard seeds
  • 1/4 teaspoon hot red pepper flakes
  • 1 1/2 teaspoons kosher salt


  • In a sizable saucepan, combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes, and salt. Over medium-high heat, bring the mixture to a boil while occasionally stirring. Cook at a simmer for 50 to an hour, stirring regularly, or until the majority of the liquid has evaporated.
  • Place somewhere to cool and keep covered in the fridge for up to two weeks.

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