This tasty quick cook apple chutney is the perfect accompaniment to the staple lunch of bread and cheese. This one needs no long cooking, is quick to prepare, and will keep refrigerated for up to 2 months. Make the chutney in small jars so that the rest of the batch can be kept unopened and unspoiled in the back of the fridge.
Put all of the ingredients in a large pan and mix all together well.
Apple(s) (such as braeburn, Cored and finely sliced)
Onion(s) (finely chopped)
Unrefined Golden Granulated Sugar (We use Billington's)
Yellow Mustard Seeds
Set over medium heat and simmer for 15 minutes, or until the apple has softened. Check the seasoning.
Allow to cool in the pan. Spoon into prepared jars. Label with the date and store in a refrigerator for up to 2 months.
The easiest way to follow a recipe
08 January 2019
I was looking for a quick chutney recipe on New Year's Eve when I found this recipe. I used malt vinegar instead of cider vinegar because I didn't have it on hand. It was still very tasty. I don't see myself buying chutney anymore.
04 November 2017
So easy to cook, so moorish with sausage rolls and cheese.
Didn’t have mustard seeds so used whole grain mustard. Went down a storm at friends bonfire party.
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