Apple & fruit chutney...

Chutneys (or jams and marmalades) are perfect way of dealing with abundance of specific fruit or vegetable. This time round, it was way too much apples - which were on sale in our local supermarket and I just couldn't stop myself! 

This chutney turned out great: very fruity and chunky, which is a direct result of me not chopping my fruit too small, as I didn't want to have a complete "mush". I hope you'll try to make it yourself - experiment with different fruits too! The below list of ingredients is what I actually had in my kitchen cupboard at a time, so feel free to play around with not only different fruit, but spices too.

How to make it...

- 1 kg cooking apples, peeled, cored and diced
- 450 g onions, peeled and chopped
- 450 g ripe prunes, stones discarded and prunes chopped
- zest and juice from 1 orange
- 225 g sultanas
- 350 g light muscavado sugar
- 175 g mixed peel
- 400 ml spiced vinegar (recipe below)
- 150 ml water
- 2 tablespoons balsamic vinegar


- Take a big, non stick pot and put all your apples, onions, plums, orange zest and juice in. 
- Simmer gently for about 15 minutes, stirring with a wooden spoon to prevent sticking at the bottom and burning. 
- Add all the remaining ingredients and stir. 
- Heat gently and keep stirring until the sugar has dissolved. 
- Bring to the boil, then simmer for about 1 hour or until thick consistency has been reached. 
- Remember to stir from time to time, so it won't catch to the bottom and burn. 
- Take off the heat and transfer into sterilized jars, cover and label in your usual way (I pour hot chutney straight into clean sterilized jars, put the lid on immediately, cool it down and store). 

✅ Leave for at least 1 month before opening and eating.

Spiced vinegar:
- 400 ml white wine vinegar
- 3 teaspoons peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon allspice
- 1 large cinnamon stick, bruised
- 2 bay leaves
- 1 teaspoon ginger
- 1 teaspoon salt

- Place everything into a pot and bring to a boil. 
- Simmer for about 5 minutes and take off the heat. 
- Cover and put aside to infuse for minimum 1 hour. 
- Strain the infused vinegar and use in your chutney.


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