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Spiced Apple Chutney

Unique approach, secret ingredient or original cooking method that makes your recipe special

Makes over 1 litre


1 tablespoon olive oil
500g red onions - peeled and chopped
500g apples - peeled, cored and chopped
300ml red wine vinegar
100g granulated sugar
200g dark brown soft sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper or chilli powder
1 pinch salt


1. In a large saucepan, heat the olive oil gently and add the onion. Cook over a low heat till soft and nearly caramelised, stirring occasionally. Do not let the onion brown; instead, cook till soft and translucent.
2. Add all remaining ingredients. Bring to the boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender.
3. Immediately spoon the chutney into hot, sterlised jars and seal. Once cooled, store in a cool, dark place. After opening, chutney should easily keep 3 to 4 weeks in the fridge.

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