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Easy apple chutney

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  • Chef: Sue
  • Time: 1-2 hours, including chopping
  • Cost: £1 per jar, if apples are foraged

At this time of year there are lots of apples on streets and in back gardens that do not get picked. Making chutney is a great way of using food that would otherwise be wasted, and a jar of something home-made makes a great Christmas present.


  • 1.5kg chopped apples
  • 500g sugar
  • 500g raisins or other dried fruit
  • 2 teaspoons raisins
  • 2 teaspoons mustard seeds
  • 700ml vinegar (cider vinegar is best)

Combine all the ingredients in a large saucepan. Bring to the boil and simmer for 30 minutes. Stir regularly to ensure it does not stick on the bottom.

Heat oven to 100 degrees. Wash and clean 6 jars and place them in the oven with their lids on a baking tray (lids off the jars). Leave the jars in the oven for 20 minutes while the chutney mixture is boiling.

The chutney mixture is ready as soon as everything is soft and brown. Take the tray out of the oven and spoon hot chutney into hot jars. Fill the jars to the top and push the chutney down so there is no air in the jars. Put lids on carefully so you do not burn yourself. Using oven gloves turn the jar upside down and leave to cool.

The chutney will be ready in about 6 weeks but leave it a bit longer if you can. It will last for a year. Serve on bread and cheese or a side with salad to add extra flavour.