Thursday, 14 October 2010


Although this is not a Caribbean Recipe, it is the one I have used for three Octobers in a row, when the apples are ripe, falling, and I feel, really, it is criminal to waste food.

This chutney has been extremely popular with family and friends who have had the delicious opportunity of tasting it. I say opportunity, because there have been times it is like gold dust. My son and his girlfriend have been known to fight over it. So when it comes to the end of stocks, I keep the last jar for them....even the last half jar!

It can be eaten with almost anything! Anything... even with a curry, as a replacement for mango chutney. It is also an accompanyment for anything cold - chicken, turkey, ham, meat pies, quiche, salads, cheese...etc.

My stepson has replaced his need for Branst... Pickle with Spiced Apple Chutney. Apparently this one is much better. It is a must have at Christmas too.

I have to admit now, that this recipe is more or less taken from Nigella Lawson ...who is not adverse to taking recipes from somebody I'm passing this one on, tweeked here and there by me.

ALSO. It is a crime to waste apples. So here it is. Go make!


600g cooking apples
1 large onion
2 bird's eye red chillies
250g demerara sugar
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon sea salt
1 heaped tablespoon chopped or grated fresh ginger
1 teaspoon tumeric
350 mls cider vinegar

4 x 250 ml jars

Peel and roughly chop the apples.
Finely chop the onion.
Seed the chillies,, and chop them finely.
*(Use gloves, or be careful to wash hands properly before touching eyes)

Use a large heavy stainless steel pan, and place all the ingredients in.
Bring to the boil.
Lower the heat, cover and simmer for 40-60 mins, or until the mixture thickens to required thickness. If you want it not so runny, keep simmering could take another hour, but do NOT allow it to stick in the pan.

Taste. If you prefer more salt, add up to another half teaspoon.

Sterilize jars. The easiest way is to wash them and place them in a tray in the oven at 180C for about 15 mins.

Allow the mixture to cool very slightly, and spoon into the jars. Close with lids, and tighten again when almost cool.

Label with date. This can be stored in a cool place, and will last for many months.
Only refridgerate when opened.

NB. Vinegar - Cider vinegar gives a more mellow flavour. But you can use Malt vinegar which gives a sharper flavour. I do a batch of each, and I have found that many people prefer the one made with Malt vinegar.

This is a very satisfying process. Enjoy.....and make another batch. Remember Christmas!



  1. Can I use ground ginger instead of fresh ginger?

  2. Hi! I think it is better to use fresh ginger for this recipe. But if you really don't have access to fresh, ground will do. I would double the quantity though. Best of luck.