How to make it

  • place the apples in a heavy based saucepan ( i use enamel cast iron) stir in all other ingredients, cover and bring to the boil.
  • reduce heat to low and stir chutney, be sure it doesnt stick.
  • cook uncovered for about 1 hr to 90 mins, depending on size of cubes, cooking apples will fall apart, crab apples wont. stir regularly, it will reduce and thicken.
  • leave to cool completly then pour into sterilised jars and label.
  • will give approx 12 220ml jars. keeps for up to 6 months, tastes at its best after first month.

People Who Like This Dish 2
Reviews & Comments 4

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  • barbford 9 years ago
    This is really good,I served it with a french Canadian meat pie.
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  • rocketron 9 years ago
    Im in the Uk. Usual bad summer.Plenty of Green tomatos, and a garden full of BIG crab apples, because they seem to love a rubbish summer. Green toms, red toms, crab apples, courgettes(zuccini), sweet peppers, lethal chillies (all easily grown with a small greenhouse and a lousy summer)
    ground corriander, ground cumin, turmeric. A chutney to make Indians and Bangladeshies go wild.
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    " It was excellent "
    uti ate it and said...
    it even tast great fresh thank you
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    " It was excellent "
    uti ate it and said...
    Thank you for the recipe I am looking forward to see how it will tastes in a month.
    Was this review helpful? Yes Flag

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