Autumn in a Jar: Easy Homemade Apple Chutney Recipe

There’s something magical about the smell of apples, onions, and warm spices bubbling away on the hob, it’s the scent of autumn settling into your kitchen. This classic apple chutney recipe captures that cosy, golden feeling in every spoonful. Whether you’ve got a basket of Bramley apples, a few eating apples past their best, or a mix of both, this homemade apple chutney is the perfect way to preserve autumn’s bounty.

Ingredients:

• 1.5kg apples (a mix of Bramley and tart apples works beautifully)
  
• 2 onions, finely chopped
  
• 150g raisins
  
• 300g brown sugar
  
• 300ml apple cider vinegar or balsamic vinegar for extra depth
  
• 1 tbsp mustard seeds
  
• 1 tbsp fresh ginger, grated
  
• ½ tsp garam masala
  
• ¼ tsp ground cloves
  
• 1 tsp black pepper
  
• Juice of 1 lemon
  
• A pinch of salt

Method:

1. Peel, core, and finely chop your apples. If they’re on the tart side, you’re on the right track, they’ll balance the sweetness of the sugar perfectly.
2. In a large preserving pan or heavy pot, add all the ingredients. Heat gently on low heat, stirring occasionally with a wooden spoon, until the sugar dissolves.
3. Turn the heat to medium heat and simmer uncovered for about an hour. The mixture should thicken and darken as the vinegar reduces and the flavours meld. Stir now and again to stop it catching on the bottom.
4. Once the chutney is thick enough to hold its shape when you run a spoon through it, it’s done. Taste and adjust, add more lemon juice if you want brightness, or a touch more sugar for sweetness.
5. Spoon your chutney into warm, sterilised jars, seal tightly, and let it cool completely. Store the jars in a dark cupboard.

Serving suggestions:

Try it:

• Melted into a grilled cheese sandwich
  
• With crackers and cream cheese
  
• Or spooned onto a Ploughman’s sandwich for that traditional British flair