- Dish type
- Apple chutney
- Spiced apple chutney
For those who like spicy chutney, this apple chutney is full of chilli for extra bite! You can add more or fewer chillies to taste.
Shetland, Scotland, UK
514 people made this
- 12 cooking apples - peeled, cored and finely chopped
- 1 red pepper, chopped
- 1 onion, chopped
- 2 to 4 fresh red chillies, finely chopped
- 2 tablespoons grated fresh root ginger
- 2 teaspoons minced garlic
- 300ml cider vinegar
- 200g dark brown soft sugar
- 100g caster sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Combine all ingredients in a saucepan. Bring to the boil, reduce heat, and cover. Simmer 1 hour, stirring frequently, until the apples are tender and chutney is thickened. Mix in some water if necessary to keep the ingredients moist. Ladle hot chutney into sterilised jars and seal, or allow to cool and store in the refrigerator until ready to serve.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
Easy to prep and make as it looks after itself whilst cooking. Added cayenne to mine as we like it with a bit of a kick. Keeping my eye out for jars and windfall apples to make more!-14 Oct 2013
Made this this afternoon, it was sooo easy to make, the hardest part was all the prep :D had a tiny taste off the spoon while putting it into jars and it was lovely, it made 5 jars worth-16 Oct 2013
I cooked a doubled recipe which made 10 x 400g jars. Added it to eggs on toast for breakfast this morning which was lovely. I followed the recipe exactly and didn't need to add water. The result is mild to medium Indian notes, and deliciously sweet, but with a kick!-16 Aug 2014
- 1kg/2lb 4oz Bramley apples
- 500g/1lb 2oz onions
- 2 garlic cloves
- 5cm/2in piece fresh root ginger
- 100g/3½oz sultanas (or other dried fruit such as dates and raisins)
- pinch dried chilli flakes
- 500ml/18fl oz distilled malt vinegar
- 250g/9oz light muscovado sugar
- 1½ tsp salt
Peel, core, then roughly chop the apples. Roughly chop the onions, finely chop the garlic and peel and finely chop the ginger.
Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large, wide saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved.
Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring every so often. As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.
Meanwhile, to clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow.
Green Tomato, Apple & Chilli Chutney
I hadn't planned to make chutney this year, but faced with nearly a kilo of green tomatoes that just refused to ripen and a sack of apples that our neighbours brought around from their tree, I had to do something. I hate wasting food, especially produce that I have grown.
And so I realised that chutney was inevitable, and . as I always do, I looked up various recipes, realised I didn't have quite what I needed, and improvised a bit.
The thing is, in this kind of cooking & preserving, you can get away with a bit of a riff on the original recipe. As long as you have a bit of an idea which ingredient works well with others, an understanding of the technique and the idea behind the recipe you can create all kinds of variations on a theme. In fact, as far as I'm concerned, that the outcome will be a bit different each time is one of the most charming things about this kind of cooking.
I'm fairly new to making chutney, despite my Maternal Grandmother teaching me how to make her legendary Tomato Relish, and passing me on the recipe. This isn't her recipe, hers requires a glut of almost overripe tomatoes which I didn't really have, although I'm sure at some point I will. Helping her make her famed Relish, and then recreating it later enabled me to understand a bit about how to make a good chutney. Which is.
The key to creating a good chutney, is layering different levels of spice and flavour, in order to preserve a glut of. whatever it is you have a glut of. I've eaten all kinds of sweet, tangy, and savoury spreads. the best always have a pleasing resemblance to their original main ingredient (s) , with a hint of sweetness, a tang of vinegar, and a layering of spices that intrigue the palette. I love to add chutney to a salad sandwich, or TLAT (Tofu, Lettuce, Avocado, Tomato sammie) or to layer onto a cracker with cream cheese (There are some really nice vegan ones out now! ) , or to give out as pressies at Christmas time.
Anyway, use this as an idea, something to inspire you to create your own version to use up that glut of tomatoes, or apples. carrots or chillis. Or a combo of all.
(I'm leaving this little image here from the original 2015 post-- as a little reminder to myself how far my photography has moved on.. ! )
Apple and Chilli Chutney
1 hour hour
1kg Green Cooking Apples, peeled, cored and chopped
2 Cloves Garlic, chopped
1 Onion, finely chopped
2 Red Chillies, seeds removed and chopped
60g Fresh Ginger, peeled and chopped
185g Chelsea Soft Brown Sugar
1 Tablespoon Mustard Seed
2 Teaspoons Salt
2 1/2 Cups Cider Vinegar
1 : Place ingredients in a large stainless steel or enamel saucepan and bring slowly to the boil, stirring to dissolve the Chelsea Soft Brown Sugar. Simmer gently, stirring from time to time until mixture is thick, about 1 1/2 hours.
2 : Pour into warm sterilised jars and seal.
Ingredients of Apple and Mint Chutney
- 4 medium chopped apple
- 1/2 cup chopped coriander leaves
- 2 teaspoon cumin seeds
- 1 teaspoon lemon juice
- 1/4 cup chopped mint leaves
- 5 green chilli
- 2 tablespoon dry mango powder
- salt as required
How to make Apple and Mint Chutney
To prepare this healthy chutney recipe, wash the apple, mint and coriander leaves. Combine all the ingredients in a blender and blend to a smooth paste.
Transfer in a bowl and refrigerate for 15 to 20 minutes. Garnish with mint leaves and serve chilled.
1. Chop all of the ingredients (not the bay leaves!) and add to a deep pan and bring to the boil.
2. Lower the heat and simmer for about 1 1/2 hours until all the ingredients are soft and the mixture is a thick texture
3. Place the chutney in clean steralized jars.
The longer you leave it in the jar before opening the greater the flavors become. Once opened store it in a fridge and consume within 6-8 weeks.
Sterilising the Jars
Sterilising jars is not as complicated or doesn’t have to be as precise as you think. Here’s my method:
1. Remove the lids and wash the jars & lids in hot soapy water. Rinse well.
2. Place the jars on a baking tray in the oven at 150 degrees celcius for 10 minutes or until completely dry.
3. Place the lids in a bowl. Boil the kettle and pour the boiling water over the lids in the bowl. This prevents damaging any rubber/plastic seals in the lids. Remove from the water and dry with a clean towel.
If you liked this chilli chutney recipe then you should definitely take a look at our famous chilli oil recipe.
Put the apples and onion into a food processor, in batches, and whizz to chop them roughly. Put into a preserving pan or large pan. Add the ginger and put the halved chillies in a muslin bag in the pot, for taking out later, or deseed and chop them to keep in the chutney, if you prefer. Add raisins. Stir in the salt and vinegar.
Put the pan on a low heat and simmer for about 1 hour until thickened and reduced.
Stir in the sugar and when it has dissolved, turn up the heat and bring the chutney to the boil for 30-45 mins, until it’s really thick and the liquid has evaporated. Remove the chillies if you didn’t chop them.
Leave the chutney for 20-30 mins, then pot into warm, sterilised jars, almost up to the top. Cover closely with a round of greaseproof or waxed paper and then with polythene for storing. It’s best kept a few months for the flavour to develop.
The Cottage Smallholder
My friend Margaret has a glut of apples. Mainly cooking apples. She has given me loads and the cottage has that sweet smell of ripe apples when I open the front door.
I have been simmering great vats of apples – 3 kilos fit just nicely into our marmite and makes about six pints/3.5litres of strained juice. Perfect for experimenting with apple jellies. This juice keeps well in the fridge for a week or so and also will live happily in the freezer until I feel in the mood for making jelly. I plan to try mint and apple, scented geranium and apple and sage and apple. Also we will be making sloe and apple jelly – a must for foodies everywhere.
We loved our crab apple chilli jelly so much we thought that we would try making a version with cooking apples. It worked well and produced this wonderful amber coloured jelly. Danny likes a piquant jelly, I prefer one with more of a kick. So I stirred 2 finely chopped bird’s eye chillies into 3 (pound) jars of the chilli jelly, about ten minutes after pouring the jelly into the hot jars. I put the lids on and kept on turning the jars. Five minutes upside down, five minutes right way up, until the chilli fragments hung evenly in the jelly.
November 17th update: We reckon that the version with the floating chillis is the one to make. It is not very hot but just right. The one without the chilli bits is fine but just a fizz on the tongue.
We have already given away a few jars of this jelly and everyone seems to love it. Having tested the market, we are making some more for Christmas presents as the jelly would be great with cold turkey.
Piquant Apple chilli Jelly Recipe
To begin making the Andhra Ripe Red Chilli Chutney Recipe/ Pandu Mirapakaya Pachadi, remove the stalks of the chillies and thoroughly wash and pat dry them.
Heat a little oil in a heavy bottomed pan. Add the fresh red chillies and fry them on medium heat for 2 minutes. Once done, remove and set them aside. Let the chillies cool down a bit.
Once the chillies come to room temperature, grind the chillies with tamarind paste into smooth texture or as per your required consistency.
Keep scraping the sides of the Pandu Mirapakaya Pachadi and do not add much water while grinding.
Heat 2 tablespoons oil in a pan. Add mustard seeds and once it crackles add asafoetida.
After 10 seconds, add in the red chilli tamarind paste and let it cook for about a minute. Turn off the flame, allow the Pandu Mirapakaya Pachadi to cool and store it in an airtight container in the refrigerator.
Serve Andhra Ripe Red Chilli Chutney/ Pandu Mirapakaya Pachadi along with Ghee Roast Dosa and Keerai Sambar for a weekday breakfast.
Pandu Mirapakaya Pachadi - Andhra Red Chilli Chutney Recipe is part of the Mother's Day Recipe Contest 2018
Apple and chilli jam
This here apple and chilli jam really lies somewhere between a chutney and a jam. It’s made from jam ingredients, but in my book jam should be sweet something you spread on toast of a morning. This is anything but that.
This chilli jam is hotter than hot, perfect for those of us who like our savoury items with an extra kick. Spread it on toasties, serve it at the side of a cheese board with a cautionary note, even add a little to a stew or tagine to lift it into a spicer climate. But don’t leave this apple and chilli jam out on the breakfast table. Well only if you’re not keen on your breakfast companions. Revenge is a dish best served cold after all.
Now for my public service announcement please, please, please wear gloves to de-seed the chillies. I did not and ended up with rather swollen hands (as the folks who follow my instagram stories will testify to). I also had a burning sensation every time I ran my hands under cold water for about 2 days. Not nice. My husband did warn me, but being an only child I can’t be told.
Also, I have a brownie update. Yes – sorry it’s been a bit silent about the brownie business. I have had so many people who follow the blog asking, so thank you for taking an interest. Well, here is where I am… I went into a bit of a mini depression about the whole thing because first off I have been very busy, then over the summer it came to light that my dear husband simply doesn’t have the time to do the packaging designs and then I felt like such a lone soldier, like I am doing this entirely alone and oh woe is me. You know the gig. When you try and blame everyone else for your inertia. Or maybe you don’t know the gig and this is just me. Anyway, I am over my ridiculousness now. I am having contract chats with an illustrator and am about to order the packaging to be made. (Gulp – minimum order is 5000 I think so goodness knows how I will store everything). And the website is being built. And the industrial mixer I bought from Bake Off’s Cat is sitting and looking at me, willing me to use it. I even have a new chocolate supplier who deals in am AMAZING brand of chocolate just perfect for brownies. So, we’re on the way. I am still not committing to a start date, mainly because I know what I am like in terms of stress. I don’t deal with it well at all. Spent years in advertising wondering why I always felt on the edge of something. It was only when I left I realised that was stress – and my body’s inability to cope with it. So I guess I will just update you when I know more. Eek!
Back to the apple and chilli jam. This is an excellent Christmas present if you buy some fancy unpasturised cheeses and nice crackers (or even made the crackers) and maybe a wooden board to go with it. I am obsessed with edible gifts. Lots more coming soon.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
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Danny doesn’t like things to be too hot but strangely the combination of sweet and heat in this jelly gets the thumbs up from him. Apple chilli jelly is brilliant with sausages, pork, lamb or any rich meat. Pork chops baked with a few tablespoons of this jelly are yummy. In fact it’s a very versatile preserve and well worth making. I’ve even added a little to winter salad dressings to give them a bit of a lift. The health benefits of eating chillies are amazing.
I thought that I’d written up this recipe and spent ages looking for it on the site. Basically it’s the same as hot crab apple jelly with the addition of a little lemon juice. I’m writing it up as the left over pulp is the main ingredient for my new recipe – hot spiced apple and cranberry sauce which I will post in a couple of days.
If you are lucky enough to own a fruit steamer like me. You can extract your juice and make the jelly immediately. If not then this is a two day recipe.
Hot apple and chilli jelly recipe
• 600g of cooking apples washed and chopped
• 35g of medium red chilli peppers, washed and chopped with seeds in
• 1 litre of water
• White granulated sugar 500g to each 500ml of juice
• 1 tablespoon of lemon juice
• 5 dried birds eye chillies chopped
Put the chopped apples and chillies in a large heavy bottomed saucepan.
Add 1 litre of water (they should just be floating). Bring to the boil and simmer until the apples soften and become pulpy (lid on). This took about 45 minutes.
Strain through a muslin square or jelly bag overnight. (Retain the pulp to make hot apple and chilli cheese)
Add the juice to a large heavy bottomed pan and add the sugar and the lemon juice. Bring slowly to the boil, stirring to dissolve the sugar. When the juice and sugar has come to the boil remove from the heat and skim well. Return to the heat and bring to a rolling boil until setting point is reached. This took 15 minutes.
Stir in the chopped dried chillies and pour into warm sterilised jars. Seal immediately.