Spiced Apple Chutney



I made this a few months ago, and it is just simply delicious. It’s sweet and scrumptious, and a great to cheese, meats or cold pies – perfect for Christmas! Though chutneys are not big in Denmark, I fell absolutely in love with them, when I lived in England. It’s not only the perfect way to preserve fruit and veg, it is also just… amazing. I have a fond childhood memory of eating ‘cold food’ in front of the television. My mum worked in the city, and once in a while she would make a stop by the butchers and buy a crazy selection of cold, smoked and cured meats and salamis, cheeses, olives and pickles and amazing, crusty bread. We’d sit down at the sofa table, watch a classic movie and eat for hours. I’d feel sophisticated and adult for enjoying such a ‘fancy’ meal, and my mum didn’t have to cook; win-win. However, today I know… we were missing chutneys! I used boskoop apples for this batch, but really you can use any cooking apple that holds it shape well. This portion makes a huge batch, but if you make sure to sterilise your glasses well in the oven or with boiling water, it can keep forever. It is also a great gift! I managed to fill 4 big jars, and made 4 little mini-jars too. They are really cute to serve directly on the plate or board.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 7

kilo 1½ cooking apples

750 grams of muscovado sugar

500 grams of raisins

2 medium onions

2 teaspoons of mustard seeds

2 teaspoons of ground ginger

1 teaspoon of salt

700 ml cider vinegar

Nutrition Facts
Spiced Apple Chutney

Servings Per Recipe: 7

Amount per Serving

Calories: 741

  • Total Fat: 3.7 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 625.6 mg
  • Total Carbs: 173.7 g
  •     Dietary Fiber: 8.4 g
  •     Sugars: 130 g
  • Protein: 6.8 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Peel and roughly chop the apples.

2.  Chop the onions

3.  Combine all the ingredients in a large pan. Bring to a boil.

4.  Simmer over a medium heat uncovered, for about 40 minutes or until thick and pulpy.

5.  Taste during the cooking process – you might have to add a bit more sugar, depending on the apples.

6.  Leave to cool in the pan, and transfer to sterilised jars.

related recipes