Apple and Chilli chutney

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Sweet & Spicy Apple Chilli Jam

Transform humble cooking apples into something extraordinary with this sophisticated sweet-hot jam. This aromatic preserve marries the tartness of cooking apples with the warmth of chillies and classic winter spices like cinnamon, allspice, and cloves. The addition of ginger and garlic adds a savory depth that sets this jam apart from traditional preserves. Perfect as a glaze for roasted meats, spread on a cheese board, or stirred into gravies and sauces for an unexpected kick. While the cooking process requires patience as the mixture reduces to a rich, glossy consistency, the resulting jam – with its complex layers of flavour – is well worth the wait. Make a big batch to enjoy throughout the season or share as a unique homemade gift!

Homemade apple and chilli chutney
 
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Nutrition Information
  • Serving size: 100g
  • Calories: 108 kcal
  • Fat: < 0.5 grams
  • Saturated fat: < 0.1 grams
  • Carbohydrates: 27 grams
  • Sugar: 27 grams
  • Sodium: 0.39 grams
  • Fiber: 1 gram
  • Protein: < 0.5 grams
Recipe type: Chutneys
Cuisine: English
Prep time: 
Cook time: 
Total time: 
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Whilst chutneys may have originated in India, not shortly afterwards , the Romans and English empire were responsible for ensuring that they were made known to the rest of the world. Whilst this is a typical English chutney recipe, it is not hard to see where the influences are in terms of spicing . Absolutely fabulous with cheese, cold meats and eggs
Ingredients
  • Cooking apples – 1 kg (peeled, cored and roughly diced)
  • Onions – 2 medium
  • Red Chillies - 8 to 10 (stalks removed and finely chopped)
  • Garlic paste – 2 teaspoons
  • Ginger paste - 2 teaspoons
  • Brown sugar – 250 grams
  • White sugar – 125 grams
  • Cider vinegar – 375 ml
  • Cinnamon – 2 inch piece
  • Allspice - 1 teaspoon (ground)
  • Cloves – 2 whole
  • Bay leaves 2 (dried)
  • Salt – 1 teaspoon
Instructions
  1. Put the cinnamon, cloves and bay leaves in a bouquet garni bag (see note)
  2. Place the apples in a heavy based saucepan
  3. Add the vinegar and slowly incorporate the sugar, stirring continuously until well mixed
  4. Add the bouquet garni and the remaining ingredients and stir well
  5. Slowly bring mixed ingredients to the boil ensuring that the sugar is well dissolved before boiling point is reached
  6. Once boiling, turn down the heat to a gentle simmer
  7. Simmer for between 45 minutes and 60 minutes until the chutney has reduced and is beginning to get a jam consistency
  8. Take off the stove and remove bouquet garni
  9. Hot fill into sterilized jars and seal
  10. Allow to cool and refrigerate
Notes
Bouquet garni bags can be bought online. They are optional for use in this recipe but using them will make retrieving the whole spices from the chutney( prior to bottling) a lot easier

Keywords: Making apple and chilli chutney at home

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