Easy Apple Chutney Recipe – Delicious Autumn Flavor
Dear readers, let me take you on a culinary journey to the picturesque English countryside with my latest recipe of the decadent and mouth-watering English Apple Chutney. As the weather becomes cooler, nothing warms the heart and soul better than a jar of chutney, relishing in the comfort of your home. This velvety combination of crisp green apples, caramelized onions and tangy spices creates a blend that will tantalize your taste buds and leave them longing for more.
The roots of chutney date back to the 17th century when it was first introduced by the British trade merchants. Nowadays, this classic side dish has evolved and taken on many variations but my recipe stands out from the rest due to its perfect balance of sweet, savory and spicy flavors.
The preparation may be lengthy but trust me, your patience will pay off as we make small batches that will last through the winter months. So take out your apron and get ready to create this traditional delicious spread that became a British delicacy.
Without further ado, let’s dive into my English Apple Chutney Recipe!
Why You’ll Love This Recipe
Allow me to share with you why I believe that this English Apple Chutney recipe is a must-try, as I’m certain that it will take your taste buds on a memorable journey. First of all, the ingredients used in this recipe are a perfect blend of spices that will leave an incredible aroma and flavor that will make your dish unique and appetizing. From the mixed herbs, ground ginger, cinnamon, black pepper, mustard, star anise, bay leaves and mixed spice, each ingredient plays a vital role in creating the perfect chutney.
Furthermore, this apple chutney recipe is full of texture with its finely-chopped onions and apples, raisins and dates cut into small chunks. Not only that, but it also has just the right amount of malt vinegar to give it that tangy taste.
One aspect I adore about this recipe is how simple and easy it is to make. It does not require any fancy cooking equipment or intricate techniques. All you need are fresh ingredients mentioned in the list to make a delicious concoction.
This apple chutney can be consumed with various dishes like pork chops, grilled cheese sandwiches or even alongside curries. It also works perfectly paired with cheeses and crackers for a quick snack or as an addition to a charcuterie board.
In conclusion, if you crave something homemade, easy-to-make with a rich taste and flavor profile that is versatile enough to pair with many dishes – then this apple chutney recipe is for you!
Ingredient List
- 2 lbs. cooking apples (about 4 cups), peeled, cored and roughly chopped
- 2 medium yellow onions, finely chopped
- 1 cup apple cider vinegar
- 1 lb. light muscovado sugar
- 1 cup raisins
- 2 tsp. mustard seeds
- 1 tbsp. yellow mustard (English Mustard)
- 2 star anise pods
- 3 bay leaves
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. mixed spice
- Pinch of ground black pepper and salt
Note: You can replace light muscovado sugar with brown sugar or golden caster sugar in case you don’t find it available. Make sure to use a firm type of apples like Granny Smith, Pink Lady or Norwich apples to maintain the texture of the chutney.
This recipe requires a blend of sweet and sour flavors that come from the combination of easily found ingredients like onions, vinegar, raisins and Muscovado sugar. Don’t worry if you cannot find all the spices listed above, as many of them can be found in your kitchen already such as a pinch of salt or star anise pod.
The Recipe How-To
Preparing the apples
- Step 1: Peel, core and chop the apples – For this recipe, I recommend using cooking apples like Granny Smith or Norwich apple. Peel, core and chop roughly 2 large cooking apples that weigh around 2 lbs. The chunks shouldn’t be too small or too large. Set aside.
Cooking the chutney
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Step 2: Cook onions and celery – Peel and dice 1 medium yellow onion and finely chop 1 celery stalk. Heat a large saucepan over medium heat and melt unsalted butter in it. Once melted, add the diced onions and chopped celery, stir for 3 minutes.
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Step 3: Add in spices and sugar – In the same saucepan, add 2 tsp of mustard seeds (optional), 1 tsp of mixed herbs, 1 tsp of ground ginger, 1 tsp of ground cinnamon, 1 tsp of mixed spice, a pinch of salt, ground black pepper to taste, and stir to release the aromas. Then add dark brown sugar and white sugar (in total about 1/2 lb) to the pan with a quarter cup of tomato puree, stir until everything is combined
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Step 4: Cook the remaining ingredients – Add apple cider vinegar (about a cup) to the pan with onions and spices. Stir to combine before adding in chopped cooking apples. After stirring for a minute, mix in golden raisins, chopped dates (or figs), bay leaves (two leaves), two star anise pods, then bring everything to a boil over high heat.
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Step 5: Reduce heat then simmer – Once boiling, reduce heat to low so that it can simmer for about an hour. Keep stirring from time-to-time until you have achieved your desired consistency.
Finishing
- Step 6: Bottle the chutney – Remove the edges before pouring the hot chutney into sterilized jars, seal them tight and let cool completely. You may choose to store it in either room temperature or refrigerated up to a month.
This recipe yields about 2 lbs of English apple chutney that would make your taste buds do a little dance with every bite. It has a perfect balance of sweetness, tanginess, and spiciness that is perfect with cheese, crackers or even sandwiches.
Substitutions and Variations
One of the joys of cooking is experimentation, and this apple chutney recipe allows for some variations depending on your tastes and available ingredients. Here are some substitutions and variations to consider:
– Apples: While Granny Smith apples are recommended for this recipe, you can also use other tart varieties or a mix of sweet and tart apples such as Pink Lady or Norwich apples.
– Onions: Yellow onions work well in this recipe, but red or white onions can also be used. You can also adjust the amount of onions based on your preference.
– Vinegar: Malt vinegar is traditional for this recipe, but you can use apple cider vinegar or another type if that’s what you have on hand.
– Mustard: English mustard gives a nice tang to the chutney, but you can also use Dijon mustard or leave it out altogether if you prefer.
– Sugar: Light muscovado sugar adds a lovely caramel taste to the chutney, but you can substitute with brown sugar or granulated sugar if you don’t have it.
– Raisins: The raisins add a touch of sweetness to balance out the tartness of the apples, but chopped dates, golden raisins or other dried fruits such as cranberries or apricots can also be used.
By adjusting the ingredients slightly, you can make variations on this recipe such as tomato chutney, onion chutney, spiced apple chutney, or even fruit chutney with pears or peaches. Ina Garten suggests adding some ginger for a little extra zing. Give these variations a try and discover your favorite version!
Serving and Pairing
When it comes to serving your delicious English apple chutney, there are endless pairing options! This chutney pairs wonderfully with sharp, tangy cheeses like cheddar or goat cheese. You could even create a unique cheeseboard with a variety of cheeses and crackers, served alongside a small dish of your homemade apple chutney.
If you’re hosting a dinner party or holiday gathering, consider serving your chutney as a condiment for roast pork or chicken. Not only will the sweet and tangy flavors complement the savory notes of the meat, but this chutney will elevate any traditional roast dish with a burst of delicious flavor.
For vegetarians or those seeking a lighter meal, serve a dollop of chutney atop roasted vegetables like sweet potatoes or Brussels sprouts. The hints of ginger and cinnamon in this recipe beautifully complement the natural sweetness of the roasted vegetables.
Alternatively, if you’re feeling adventurous in the kitchen, try incorporating your apple chutney into new recipes! Add a scoop to your morning oats for an unexpected burst of flavor or spread it onto toast for a unique spin on avocado toast.
No matter how you choose to serve it, this English apple chutney is sure to take any dish from ordinary to extraordinary.
Make-Ahead, Storing and Reheating
Of course, no chutney recipe would be complete without discussing the ins and outs of storing and reheating! To start with, once you’ve cooked up a batch of this luscious apple chutney, you’ll need to cool it to room temperature before transferring it into clean jars. You’ll want to store the jars in a cool, dark place for at least a week to let the flavors meld together.
If you’re planning on making this chutney well in advance of any upcoming events or meals, fear not! This recipe lends itself excellently to make-ahead preparation. You can whip up a batch or two of apple chutney several weeks ahead of time, and it will actually taste better with a bit of time to mature.
When it comes time to serve your apple chutney, you have some options for reheating. If you’d like to keep things simple, you can simply spoon it straight from the jar at room temperature alongside your meal. However, if you’re looking for that piping hot pourable sauce consistency, set out as much chutney as you’ll need in a saucepan over medium-low heat on the stove.
Stir in just enough water (or apple juice!) until the desired consistency is reached. Keep stirring occasionally to prevent burning and continue heating until your chutney is nice and hot all the way through. And there you have it – delicious homemade apple chutney, ready to elevate any dish or snack!
Tips for Perfect Results
When preparing English Apple Chutney, there are several tips to keep in mind to achieve the perfect flavor and texture. Here are some tips to make sure your chutney turns out just right.
First, be sure to cook your chutney until it has thickened and the apples have softened. This may take about 45 minutes to an hour for the apples to completely break down and become tender. Keep a close eye on the mixture as it cooks, stirring occasionally to prevent sticking.
Another important tip is to adjust the spices to your personal preference. If spiciness is something you enjoy, feel free to add more mustard or black pepper. On the other hand, if you prefer a milder taste, consider reducing the amount of ground ginger or cinnamon.
It’s also crucial to use crisp and tart cooking apples, such as Granny Smith or Norwich Apple, for the best flavor and texture. These types of apples hold their shape well during cooking which gives the chutney a pleasant texture.
When adding sugar, do so gradually to avoid making the chutney too sweet. Adjusting the amount of sugar based on how tart the apples are is also recommended.
Lastly, be sure to let your chutney sit for a few days before serving. This allows all of the flavors to meld together and leads to a better overall taste. Store in an airtight container in a cool, dark place for up to six months.
By following these simple tips, you can ensure your homemade English Apple Chutney will turn out delicious every time!
FAQ
Let us take some time to answer some of your frequently asked questions about this recipe. Some of the common doubts that crop up when attempting to make an apple chutney include ingredient substitutions, the right choice of apples, and what to do when the chutney does not set. In the following section, I will answer these questions in detail, hopefully addressing any uncertainties you may have about this recipe.
What is British chutney?
The OED describes chutney as a piquant seasoning made with ripe fruits or sour herbs, mixed with spices, chillies, and acids. It is used as a cold condiment with meats, cheese, and other dishes. Nowadays, it is commonly prepared by cooking fruits or vegetables with spices to create a flavor-packed sauce.
How long can you keep homemade apple chutney?
For optimal flavor, it is recommended to let the Sweet and Spicy Apple Chutney rest for a minimum of 14 days before consumption. Properly stored in a cool, dry area, this chutney can maintain its quality for up to 12 months. However, once opened, it is best to finish the jar within four weeks.
What vinegar is best for chutney?
When preparing chutney, one must ensure that the vinegar used is of high quality and contains a minimum of 5% acetic acid. Any trustworthy white, malt, wine or cider vinegar brand should have the desirable attributes. To achieve a darker hue, the recipe calls for brown sugar. However, in order to create a lighter shade, granulated sugar is preferred.
What is the thickener for apple chutney?
When it comes to thickening your chutney or any other sauce, cornflour mixed with vinegar is the way to go. This trick not only ensures a gluten-free option but also helps solve the problem of a runny consistency. It is important to mix the cornflour and vinegar towards the end of the process to prevent burning, as a thickened chutney can catch and burn easily.
Bottom Line
In conclusion, this English Apple Chutney recipe is the perfect addition to any dish that needs a little bit of tanginess and sweetness. The combination of the tartness of the cooking apples with the savory spices and herbs such as mixed herbs, star anise, ground ginger, ground black pepper, and more creates a flavor that is out of this world. This recipe is easy to follow and produces amazing results every time.
So why not try making this apple chutney at home today? With its versatile nature, you can pair it with cheeses, meats, sandwiches, or just have it as a spread on your toast in the morning. Not only will you impress your friends and family with your culinary skills but you’ll also have a homemade condiment that you can be proud of. Trust me, once you start making this chutney at home, you’ll never go back to buying store-bought again!
If you want to try something new in the kitchen while enjoying the taste of traditional British cuisine, then give this English Apple Chutney recipe a chance – we promise it won’t disappoint!
English Apple Chutney Recipe
Ingredients
- 15 sour cooking apples
- 3 medium onions, grated
- 3 sticks celery, washed and diced very small
- 3 cups date syrup
- 1 1/4 cups malt vinegar
- 1 tablespoon tomato puree
- 1 1/4 cups white sugar
- 4 bay leaves
- 3 small dried red chilies, optional (for flavour not heat)
- 1 star anise
- 4 teaspoons mixed spice
- 4 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons mixed herbs
- 1/2 teaspoon prepared English mustard
- 1/2 teaspoon salt
Instructions
- Before preparing the apples put everything else into a medium size pan and bring to the boil, stir well then lower heat to simmer.
- Grate apples onto a plate in order to catch juice (no need to peel) and place into a large pan, discarding the apple cores.
- Once finished add everything that’s on the boil in the medium pan to the large pan with the apples in it.
- Bring to the boil, lower heat and simmer until thick and dark brown, approx 30 minutes to 1 hour, stirring from time to time and making sure it doesn’t stick especially towards the end. Chutney is ready when it has reduced by approx 1/3.
- Remove bay leaf, star anise and chilli(s) if using and jar immediately whilst still hot.
- Will keep for 1 month in the fridge or can be processed and canned for over 1 year (see home page and look for the canning link).
- Try adding a spoonful to stews and gravies or blend equal parts tomato puree with chutney in a food processor and put into squeezy bottles for a fruity ketchup the kids will love. Cheese on toast never tasted better so try mixing with grated cheese and grill until the cheese bubbles.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.