This tasty quick cook apple chutney is the perfect accompaniment to almost anything savoury, but we love ours with cheese and crackers. This recipe takes hardly any time compared to most chutneys, meaning less time preparing and stood over the hob, and more time enjoying it!
This deliciously tart apple chutney will keep refrigerated for up to 2 months. Make in small jars so that the rest of the batch can be kept unopened and unspoiled in the back of the fridge, making them perfect to gift to friends and family too.
9 ingredients3 steps
Vegetarian
Ingredients
MetricImperial
300gApple(s) (such as braeburn, cored and finely sliced)
100gOnion(s) (finely chopped)
2Tomato(es) (chopped)
75mlCider vinegar
25mlBalsamic vinegar
100gBillington's unrefined golden granulated sugar
1 tbspYellow mustard seeds
1 pinchCayenne pepper
1 tspSalt
Utensils
Saucepan
Empty jars with lids
Nutritional information per 20g serving
Energy 24cal
Fat 0g
of which Saturates 0g
Carbohydrates 5.1g
of which Sugars 4.9g
Protein 0g
Salt 0.18g
Method
Step 1
Put all of the ingredients in a large pan and mix all together well.
Ingredients for this step
300gApple(s) (such as braeburn, cored and finely sliced)
100gOnion(s) (finely chopped)
2Tomato(es) (chopped)
75mlCider vinegar
25mlBalsamic vinegar
100gBillington's unrefined golden granulated sugar
1 tbspYellow mustard seeds
1 tspSalt
1 pinchCayenne pepper
Step 2
Set over medium heat and simmer for 15 minutes, or until the apple has softened. Check the seasoning.
Step 3
Allow to cool in the pan. Spoon into prepared jars. Label with the date and store in a refrigerator for up to 2 months.
