Meat Free Monday – Spiced Apple Cider Chutney


It takes 6-8 weeks for chutney to fully mature in flavour so make it now ready for Christmas.

Screen Shot 2015-10-12 at 20.13.42

Roughly yields 12 jars

You’ll need:
  • wpid-2015-10-11-09.29.32-1.jpg.jpeg1L of cider vinegar
  • 1.5kg of apples (freshly picked or(peeled, roughly chop and save about 2 handfuls for a later stage)
  • 350g fairtrade dark brown soft sugar
  • 450g seedless raisins
  • ½ cup of organic honey
  • 2 tsp salt
  • 500g red onion (finely chopped)
  • 3 tbsp of mustard seeds
  • 2 ½ cloves of minced garlic
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • 1½ tsp mixed spice
  • 1x thumb sized piece of ginger (grated, add more if you fancy more of a kick to your chutney)
The how to:
  1. Throw everything in a large saucepan (apart from your 2 handfuls of apples) and bring to the boil on medium/high heat. Make sure you stir the mixture occasionally to prevent sticking.
  2. Turn the temperature down and allow for your chutney to simmer for about 45 minutes.



  3. While your chutney is cooking sterilise your jars.
  4. Once your 45 minutes is up pop your remaining apple chunks into the chutney. Cook for a further 15 minutes. In order to tell that your chutney is done is it should ooze and not gush. Simple way to test this would be to pull your wooden spoon through the chutney and if the liquid gushes into the little well it needs more time to thicken.
  5. Once cooked remove from the heat and spoon into your warm, sterilised jars. Seal the with cling film and screw the lids on.

Leave to mature for AT LEAST 6 weeks. Store in a cool, dark place for up to a year. Once opened keep in your fridge and consume within 2 weeks.

– Santa Pegs from TIGER

– Hemp string from some garden centre

– Pinecones were foraged

– Labels were made HERE

  – I found the material in a cupboard

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