Apple and onion chutney
Homemade apple chutney simmered with ginger, garlic, chilli, and vinegar for a sweet and tangy preserve - perfect for gifting, serving with cheese, or enjoying with cold meats.
Updated : 29 December, 2025
Easy
About 20 min.
Ingredients
1 kilograms
Apple
500 grams
Onion
2
Garlic
5 centimeter
Ginger
100 grams
Raisins
pinch
Chilli flakes
500 milliliters
Vinegar
250 grams
Brown sugar
1.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Peel, core, and roughly chop the apples. Roughly chop the onions, finely chop the garlic, and peel and finely chop the ginger.
Step 2
Add the apple, onion, garlic, ginger, chilli flakes, and fruit to a large, wide saucepan. Pour in the vinegar, sugar, and salt, and stir over medium heat until the sugar has fully dissolved.
Step 3
Once dissolved, bring the mixture to a boil, then lower the heat and let it gently simmer for about one hour, stirring occasionally. As the chutney thickens, stir more often to prevent the sugar from catching on the bottom of the pan. It is ready when you can drag a wooden spoon across the bottom and the chutney does not immediately fill the space.
Step 4
While the chutney simmers, sterilise your jars. Preheat the oven to 140C. Wash the jars in warm, soapy water, rinse well, then place jars and lids upside down in the oven to dry. (Alternatively, run them through a hot dishwasher cycle.)
Step 5
Spoon the hot chutney into the sterilised jars and seal immediately. Store in a cool, dark cupboard for about a month before opening to allow the flavours to mellow and develop. Enjoy in sandwiches, with cheese, or alongside roast meats.
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