WebReady in: 1 hour 30 minutes (30 minutes to prepare) Recipe by: GreedyGourmet. Bonus: easy, healthy, and versatile. This runner bean chutney is …
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Prepare your jars While your apple chutney is cooking you can prepare your storage jars. Wash your glass jars and lids in hot soapy water and rinse well. Allow to air dry upside down on a clean tea towel. Position jars upright on a baking tray (not touching each other) and pop into a preheated oven (180°C/350°F) for 10 minutes.
Now from economic necessity and interesting in ‘greener’ practices, making chutney is on the increase again. Put the apples and onions in a large saucepan (or divide between 2 saucepans) Bring to the boil then lower the temperature and simmer until apples and onion are soft
I used cider vinegar in this Apple chutney recipe, but it is fine to use malt vinegar or wine vinegar. They will all produce slightly different flavours and it just a matter of personal preference and what you happen to already have in your cupboard. The vinegar should be a minimum of 5% acetic content. Either white or brown sugar can be used.
This apple chutney recipe is easy to prepare and a wonderful way to enjoy fall’s bounty. It’s sweet, spicy, and slightly sour. I love serving this simple condiment alongside chicken or pork! This homemade apple chutney is a great condiment to keep on hand when you want a quick way to jazz up dinner.