Easy 15 Minute Apple Chutney Recipe (2024)

FAQs

How do you know when your chutney is ready? ›

The best way to test if your chutney has cooked down enough is to put a little spoonful on a plate in the fridge and let it chill for 5 minutes or so. If the liquid runs across the plate, it needs more cooking. If the liquid is quite thick and set, the chutney is done.

The addition of vinegar, salt and spices helps to preserve these delicious condiments. They also usually have a relatively long storage life and should last very well and even improve with age until the following season's glut demands more preserving.

Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place. As it is only 2 weeks, the chutney will still be on the sharp side but this should soften by Christmas or early January.

It is similar to the tamarind chutney & has exceptionally great flavors. It is delicious & tastes sweet, tangy & slightly hot with bursting flavors of spices. Apple chutney goes well with breads, Parathas, Roti, Chapati, Snacks, Appetizers & even with grilled meat dishes.

It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth.

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally. This can take a while, so be patient and stir the chutney frequently to prevent it from sticking to the bottom of the pan.

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

Ginger also works very well. Cooks tip 2: 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.

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

Why does my chutney taste bitter? ›

Adjust the Herbs and Spices: Bitterness in chutney can sometimes be caused by an excessive amount of certain herbs or spices. Consider reducing the quantity of bitter ingredients such as fenugreek leaves (methi), mustard seeds, or certain greens like spinach.

- Add some sugar or honey to the dish. Sugar and honey can counteract the sourness of vinegar and add some sweetness to the dish. You can start with a small amount and adjust according to your taste.

Remove from the heat and ladle into a sterilised jar whilst hot, then seal and label. It will keep for up to 6 months if store in a cool, dry place away from direct sunlight. Once opened, use within 4 weeks and keep in the fridge.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary". The Christmas Chutney should be ready to eat after a month and once opened the jar should be kept in the fridge and used within one month.

To seal jars

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

Pour boiling hot chutney into hot jars, leaving a half-inch of headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two piece metal canning lids. Process pints for 10 minutes in a boiling water canner.

If it appears sufficiently cooked, and has not thickened on cooling, and tastes fine apart from being runny, you can remove the excess liquid. I have had to do this on occasions. I think it depends a lot on the moisture content of your veg. You can bottle the saved liquid to use in bbq sauces.

Allow the chutney to boil until the excess liquid has evaporated. Now you can re-pot and seal your jars and store.