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+ servings

Apple chutney

Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Antipasto
Cuisine British
Servings 4 jars


  • 225 g onions chopped
  • 900 g apples cored and chopped
  • 110 g sultanas raisins or chopped dates
  • 15 g ground coriander
  • 15 g paprika
  • 15 g mixed spice
  • 15 g salt
  • 340 g granulated sugar
  • 425 ml malt vinegar


  • Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
  • Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
  • When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
  • Turn the apple chutney into sterilised jars, seal and cool.
  • Store your jars of delicious apple chutney in a cool, dark cupboard for two to three months before eating.
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