Three Traditional Fall Apple Chutney Recipes

by KathleenDuffy

Nothing is quite so satisfying as making your own apple chutney to see you through the long winter months. Here are three traditional recipes to use up the autumn glut.

Sometimes, if you are lucky, there's a Fall glut of apples. I say 'lucky' because apples are so very versatile that they can be used for any number of cooking or pickling projects. and they store well too.

Here are three traditional chutney recipes to adorn your shelves. Bear in mind, the Kentish chutney takes six weeks to mature, the Shropshire chutney takes three months, but the Apple and Raisin Chutney can be eaten straight away.

These chutneys make great Christmas gifts, especially if presented in nice jars with pretty ribbons and labels.

Kentish Apple Chutney

Makes approximately 1.8kg/4lbs

  

First is an apple chutney recipe from Kent, the Garden of England. It’s usually made from stored apples late in Winter. A lovely, mild chutney, quick to make!

 

  • 900g/2lbs apples
  • 600ml/1 pint spiced pickling vinegar (make your own or available from supermarkets)
  • 450g/1 lb sugar
  • 1½ teaspoons salt
  • 1 teaspoon ground allspice
  • 125g/4oz preserved ginger
  • 325g/12 oz sultanas

Directions:

  1. First prepare jars. Jars with vinegar-proof lids are needed, i.e. coffee jars with plastic lids are ideal. Wash the lids and jars. Plastic lids can be sterilised by placing in store-bought sterilising fluid. Jars can also be sterilised using sterilising fluid. Read product instructions. If using the oven sterilising technique, metal lids can be put in the oven with the jars. Lay the clean jars and metal lids to warm in very cool oven, Gas ¼, 225°F, 110°C. Whilst they are sterilising:
  2. Peel, core and dice apples
  3. Put vinegar, sugar, salt, allspice into large saucepan and bring to the boil, stirring until sugar is dissolved
  4. Add pieces of diced apple, simmer for ten minutes
  5. Chop ginger into very small pieces and add to pan with sultanas.
  6. Simmer until chutney thickens, stirring occasionally to prevent burning. (It is thick enough when you draw a spoon through mixture, it leaves a trail and does not immediately fill up with liquid. )
  7. Let the chutney cool, remove jars from oven and fill them with chutney.
  8. Cover with waxed paper discs (waxed side down)
  9. Allow to cool completely
  10. Screw on lids, then label with name and date
  11. Store in a cool dark place.

Give it six weeks to mature before eating. So good eating your own home made product!

The beauty of making chutney is that you don’t have to reach a ‘setting point’, unlike jam!

Shropshire Apple Chutney

Makes 2.2 to 2.7 kg/5 to 6 lbs

 

A little bit spicier than the Kent version and absolutely gorgeous!

 

  • 2 kg/4 ½ lbs apples peeled and cored
  • 900g/2 lb solft brown sugar
  • 675g/1½ lbs onions, chopped
  • 1.2litres/2 pints malt vinegar
  • 675g/1½ lb sultanas or raisins
  • 25g/1 oz ground ginger
  • 15g/½ oz garlic crushed
  • 25g/1 oz mustard seed
  • 7g/quarter ounce cayenne pepper

Directions:

  1. Prepare jars as for Kent Apple Chutney recipe.
  2. Cut apples into small pieces and put in a large pan with sugar, onions and vinegar
  3. Bring to boiling point and simmer until pulpy
  4. Add all the other ingredients and simmer for 10 minutes (or until thick - testing for thickness as in the Kent Apple Chutney recipe)
  5. Bottle and cover with waxed paper discs (waxed side down). Leave until cold.
  6. Cover with vinegar-proof lids.
  7. Label and store in cool, dark place.

Leave to mature for three months before using.

Apple and Raisin Chutney

Makes approx. 2.7kg/6 lbs

 

This variation on the chutney theme doesn't keep as well as the other two as the vinegar content is lower. But that's ok because it's so delicious that it'll be gone before you can say, "Pass the cheese"!

 

  • 2.25 kg/5 lbs apples
  • Juice and finely chopped rind of 2 oranges
  • 125g/4 oz chopped walnuts or almonds
  • 900g/2 lbs granulated sugar
  • 275g/10 oz raisins
  • One third teaspoon ground cloves
  • 100 ml/4 fl oz distilled vinegar

Directions:

  1. Prepare jars as for Kentish Apple Chutney
  2. Peel and core apples, cut into small pieces
  3. Prepare oranges and nuts
  4. Combine ingredients in a pan, stir well and simmer with lid on until tender
  5. Remove lid and simmer, stirring often until chutney is thick. (Test for thickness using method for Kentish Apple Chutney)
  6. Fill warm jars nearly to brim with hot chutney.
  7. Put lids on immediately
  8. Label and date the chutney, mentioning nut content in case anyone has allergy.
  9. Store in a cool, dark place.

Pretty Jars For Your Chutneys

Add A Bit of Style! Lots of Different Sizes
Bormioli Rocco Quattro Stagioni 8 1/2 Ounce Canning Jar, Set of 12

The fine tradition of the Bormioli Rocco Group coincides with the very history of glass: the first glassworks was established in Parma in 1825. The company has always demonstrat...

View on Amazon

Leifheit Canning Supplies 3-1/4 Cup Glass Preserving Jars, Set of 6

Marquis shaped canning jars are designed for optimal use of space in pots and in the cupboard. Elegantly ornamented with fruits and vegetables on the glass add a touch of class ...

View on Amazon

MASON PRESERVING ESSENTIAL JARS

MASON PRESERVING ESSENTIAL JARS

View on Amazon

More Seasonal Recipes

Pickled Runner Beans, Green Tomatoes, Courgettes or Zucchini are an excellent way to use up the Fall vegetable glut. These simple pickle recipes ensure nothing is wasted.
Here are three recipes for traditional English toffees for Halloween and Bonfire Night. Cinder Toffee, Treacle Toffee and Toffee Apples are easy-to-make old favourites.
The sooner you make your Christmas cake, the better it will taste on the great day! Here is a traditional Christmas Cake recipe for baking as early as September.
Forget huge batches of produce bubbling on the stove. Sonia Allison's book demonstrates how small pots of classy preserves can easily be made in the microwave.
Updated: 09/30/2013, KathleenDuffy
 
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KathleenDuffy on 10/08/2013

Hello Kimbesa - You are welcome!

kimbesa on 10/02/2013

I've learned that chutney is really good, and have to try these recipes. Thanks!

KathleenDuffy on 09/23/2013

O, thanks so much! :)

JohnnyKnox on 09/23/2013

Wonderful and delicious recipes!

KathleenDuffy on 09/18/2013

They are! :)

jptanabe on 09/18/2013

Oh my, all three of these look absolutely delicious!

KathleenDuffy on 09/17/2013

A woman of taste! :)

ologsinquito on 09/17/2013

My mother-in-law, of British descent, loves Chutney.

KathleenDuffy on 09/17/2013

It's that time of year, isn't it! :)

younghopes on 09/17/2013

Awesome and i am pretty sure these would be delicious too,

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