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Simple Apple and Chilli Chutney


  1. 1.5kg cooking apples or crab apples
  2. 750g golden granulated sugar
  3. 500g raisins or sultanas
  4. 500g onions
  5. 650ml cider vinegar
  6. 1 lemon zest and juice
  7. 3 red chillies (more if you like it hot!)
  8. 2 tsp mustard seeds
  9. 2 tsp ginger
  10. 1 tsp each of cinnamon, cumin and coriander powder
  11. Ground black pepper (1 tsp or to taste)
  12. Salt (1/2 tsp or to taste)


  1. Wash, peel, core and chop the apples into small chunks. Peel the onions and chop finely. Put all your ingredients into a saucepan and bring them slowly to boil, stirring frequently until all the sugar has dissolved.
  2. Keep your chutney at a simmer, stirring occasionally until it thickens- this should take around 2 hours (but keep an eye on it).
  3. Once your chutney has a nice consistency, pour it into sterilised jars (see the method above), seal them and leave them to cool.
  4. This recipe makes around eight jars, but it all depends on the size of your jars! Leave your chutney for at least a couple of months to mature before opening.

10 thoughts on “Simple Apple and Chilli Chutney

  1. Pingback: Adventures in Chutney | Suma Wholefoods
  2. I’d love it if you came up with some vegan sugar-free recipes! Preferably savory, so without sugar substitutes like honey, maple syrup, etc. I’m sure such would be welcome by those who cannot take sugar for various reasons.

    1. Hi Iris,
      Thanks for the suggestion, we’ll get our thinking caps on and come up with some sugar-free suggestions- watch this space!

  3. Hi,

    I’m in the UK and thought I’d give you a better idea of just how much a batch of this stuff is.

    I made some for friends and family.

    They all thought it was Fantastic.

    I put in less raisins (not that keen on them) and more chillies (Home grown Apache’s). I also used a cinnamon stick rather than ground only because I didn’t have any ground. I couldn’t get any cooking apples either, but used Granny Smith instead. I’m about to go get more ingredients as my chilli plants are now prepared for over-wintering and I’m going to use all the remaining chillies to make a super-hot batch 😉

    If you’re thinking of making some, I got 72 8oz. jars from eBay for £30 delivered.

    I got 15 jars out of a batch using 1.2kg chopped & peeled apples, 500g chopped red onion, 350g raisins and 750ml Cider Vinigar. all other ingredients were as per this recipe.

    Cost works out at around £1 per jar plus 42p for the Jar itself.

    1. Hi Dee
      Glad you are having a go at the chutney. I haven’t tried it myself, but like you I assume it’s the peeled weight.
      Please let us know how you got on with the recipe.
      All the best

  4. Hi, this looks perfect for using my homegrown crab apples and habanero chillis! I will be using a few more than three chillis per batch though! 😀

  5. I have just made a batch of this with extra chillis, I will let you know how it tastes in a couple of months!! 🙂

  6. Excellent using the pulp after making cranberry jelly. Just rub it through a not too fine sieve. Two for one and far less waste. I really do object to the wastage with those jelly recipes, and the cores of tiny hard crabapples NEVER go soft no matter how long you simmer. The resulting chutney is smooth and spreadable, and can double up as an alternative to BBQ relish/sweet’n’sour sauce etc. Yummy!!

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