Quick and Easy Apple Chutney

This delicious chunky fruity apple chutney is the perfect accompaniment to cheese and crackers or cold meats and is so easy to make!

Small Batch Apple Chutney.

The Britsh brought their love for chutney back from India like many of our food loves. This little apple number 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. Even I only have one other on my site, a wonderful tomato and chilli jam.

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

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

Possibly the defining feature of this recipe is that it is small batch.

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 tells me different!

Recipe Hints and Tips.

This recipe really is a simple case of throwing things in a pan and allowing it to simmer so on the cooking front you should have no difficulties.

When it comes to ingredients I like to use a small sharp and firm apple like a Cox, although a Granny Smith is a good alternative.

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

We are creating a chutney to be used in a savoury sense and the raisins add more sweetness so we need to keep on top of it.

As I mentioned above this is a small batch chutney. It will last in a jar refrigerated for 2-3 weeks.

Although it is definitely best after allowing the flavours to mature for a few days.

If you preserve it properly in a jar it will last for over a year, although once opened you need to use it up in 10 days or so.

Like all chutney recipes, this is great with cheese and crackers, but it is also wonderful with a slice of pork pie, and it is heavenly on my pork and apple burger!