Apple Chilli Chutney
Calories: 10.6kcal|Fat: 0.3g|Carbohydrates: 1.8g|Protein: 0.2g
| 3 hours 10 minutes
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Prepare a batch of this no-sugar old fashioned Apple Chilli Chutney Recipe—perfect with meats or as an appetizer alongside goat cheese, crackers, figs, and nuts
In Anglo-Indian cuisine and the UK, it typically refers to sweet and tangy spiced fruit preserves. Though often credited to a British Army officer in the 19th century, its origins are uncertain. Chutneys likely reached England and Scotland by the early 18th century, with recipes appearing in cookbooks later. Chutney gained popularity in Great Britain, accompanying meats, cheese, and Anglo-Indian dishes. Indian cuisine, or its semblance, has been enjoyed in Scotland since the Raj era. This chutney is inspired by a recipe from The Edinburgh Book of Plain Cookery Recipes.
Making Chutney Tips
- Sterilizing jars is crucial to ensure your chutney is safe to eat and has a long shelf life. The safest method is a boiling water bath, which kills bacteria, yeasts, and moulds at 100°C (212°F).
- Boil jars for at least 10 minutes; add extra time for higher altitudes.
- Boil lids separately for 5 minutes.
- Use sterilized tongs or gloves to avoid contamination.
- Fill hot jars with hot chutney immediately and seal tightly.
- Ensure lids do not flex after cooling for proper sealing.
What You Need
- Onion – White onions tend to have a milder flavor though I find that red onions are slightly sweeter and love the deep colour they add to the chutney.
- Almonds – I have never tried this chutney with another nut besides almonds. If you have a nut allergy omit or add some seeds.
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Spices – Salt, cayenne pepper, and ground ginger provide the necessary spice for this recipe. Since serrano chilies are used, you can omit the cayenne pepper entirely. White peppercorns and coriander seeds are tied in cheesecloth to infuse their flavors, which should be discarded afterward. If cheesecloth isn’t available, it’s best to omit these spices rather than leaving them in the chutney, as they can significantly alter its taste.
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Apple cider vinegar – This ingredient is essential and challenging to substitute, as it provides the chutney with its perfect finishing touch.
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Red serrano chilies – Substitute with up to 4 cayenne or other types of chili peppers if desired
Storing the Chutney
To store chutney properly and ensure it stays fresh:
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Sterilize the jars and transfer the chutney into clean, sterilized jars while it’s still hot. Allow the chutney to cool completely before sealing the jars tightly.
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Refrigerate: Store the sealed jars in the refrigerator for up to 1 year.
Goes Well With
Ham and Pease Pudding Stottie
Discover the comforting tradition of Ham and Pease Pudding Stottie, a versatile dish from northern England. Perfect with meats or spread on bread. Taste the warmth!
Check out this recipe
Health Info
The nutritional information is calculated based on a serving size of 1 tablespoon. Two jars of 475ml chutney would provide approximately 63 servings.
- Calories: 10.6kcal
- Sugar: 1.3g
- Sodium: 74.5mg
- Fat: 0.3g
- Carbohydrates: 1.8g
- Fiber: 0.2g
- Protein: 0.2g
Old Fashioned Apple Chutney Recipe
Servings 63 tablespoons
Calories 10.6kcal
Description
Prepare a batch of this no-sugar old fashioned Apple Chilli Chutney Recipe—perfect with meats or as an appetizer alongside goat cheese, crackers, figs, and nuts
Equipment
- 1 Medium Saucepan with Lid
- 1 cheesecloth
- 2 (475ml) jars
- 1 Knife and Cutting Board:
- 1 Measuring Spoons
- 1 Measuring Cup
- 1 Funnel
- 1 Jar Lifter
- 1 Oven Mitts .
Ingredients
- 2 small apples peeled, cored, and chopped
- ½ cup (75 g) sultanas or golden raisins
- ½ small onion chopped
- ¼ cup (35 g) raw almonds chopped
- 2 tsp salt
- 1 tsp ground ginger
- 1 tsp cayenne
- 1 tsp whole white peppercorns tied securely in cheesecloth
- ½ tsp coriander seeds tied securely in cheesecloth
- 1½ cups (360 ml )apple cider vinegar
- 2 red serrano (cayenne, or other chiles up to 4 chiles)
Instructions
- Combine the apples, sultanas, onion, almonds, salt, ginger, cayenne, peppercorns, coriander seeds, and vinegar in a medium saucepan with a lid.
- Bring the vinegar just to a boil over medium-high heat, then reduce the heat to low, cover the pan, and cook for 2 hours.
- Remove and discard the cheesecloth bundle.
- Pour the mixture into 2 sterilized 1-pint (475-ml) jars, still hot from the oven, filling them to within ½ inch (1.25 cm) of the top.
- Push 1 or 2 chiles down into each jar.
- Seal the jars and let them cool before refrigerating.
Recipe Notes:
- Sterilize Tips: Use a boiling water bath for at least 10 minutes; add time for higher altitudes. Boil lids for 5 minutes. Use sterilized tongs or gloves. Fill jars with hot chutney and seal tightly. Check lids for a proper seal.
- Storing the Chutney: Transfer hot chutney to sterilized jars. Cool before sealing. Refrigerate for up to 1 year.
- Onion: Use white for a milder flavour or red for sweetness and colour.
- Nuts: Almonds are best; omit or add seeds for nut allergies.
- Spices: Salt, cayenne pepper, ground ginger, and optional white peppercorns and coriander seeds in cheesecloth. Use up to 4 serrano or other chilies instead of cayenne.
- Apple Cider Vinegar: Essential for the perfect finish.
- Nutritional Info: Based on 1 tablespoon serving, two 475ml jars yield approximately 63 servings.
Goes Well With
Ham and Pease Pudding Stottie
Discover the comforting tradition of Ham and Pease Pudding Stottie, a versatile dish from northern England. Perfect with meats or spread on bread. Taste the warmth!
Check out this recipe
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