Quick and Easy Apple Chutney

Apple chutney is a wonderfully fruity and easy recipe with raisins and onions that's perfect with everything from pork to cheese and crackers.

This recipe will go from your store cupboard to your table in under an hour and a half and will last in the fridge for up to a month if stored correctly.

Small Batch Chutney

The British brought their love for chutney back from India, along with many of our foodie favourites.

This delicious apple chutney recipe is simple to make and is loaded with golden raisins and ginger.

The "art" of making chutneys and jams at home seems to have diminished, and that is a sad thing.

They are really simple to make, and if you like them chunky, then they are relatively quick too!

This takes just an hour to simmer rather than the 2 or 3 hours often associated with chutney making.

One of the defining features of this apple chutney recipe is that it is a small-batch recipe.

We are a small family of two, and whilst having a store cupboard full of jars may seem like fun. Years of experience of finding them in odd places tell me differently!

Frequently Asked Questions

What sort of apples should I use?

I like to use a small, sharp and firm apple like a Cox or a Granny Smith for this chutney.

These will retain their shape when cooked, leaving a good crunchy chutney, but also not be too sweet.

Do I have to use golden raisins?

The dried fruit adds a great deal to this recipe, but you can swap them with regular raisins or sultanas without an issue.

How long will this store for?

This should be fine in the fridge for 2-3 weeks, so long as it is stored in an airtight jar. You could "can" this properly, and it should last for a year or longer, so long as you do it properly.

However, it is designed to be a small batch apple chutney recipe, and it rarely lasts longer than a week in our fridge before it disappears!

Serving Suggestions

Chutneys are wonderful things to have knocking around. They work so well on everything from salads to burgers and even stirred through soups and stews.

This apple chutney is pictured here with my pork and apple burger and cider-glazed bacon chops.

It would be absolutely stunning as part of a ploughman's lunch, on my ploughmans sandwich or pushed through a cheese and onion sandwich.

I've stirred it through both my sausage and apple casserole and even my mulligatawny soup!

Of course, you can just bust open the jar and gorge on cheese and biscuits with apple chutney or slap a big dollop on alongside my pork and apple sausage rolls.

Equipment Used

I only recommend specific brands of equipment if I think that it will make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 15-17cm (6-7") saucepan.
• Sharp kitchen knife.
• Chopping board.
• A combination of weighing scales, a measuring jug, measuring cups and or spoons.
• Apple corer and vegetable peeler, you can do this with a sharp paring knife if you wish.
• Jar for storage.