Chilli Apple Chutney Spices
- Our ever popular chilli apple chutney!
- Ingredients: Ginger, Urfa chilli, Pasilla chilli, Kashmiri chilli, cassia, cloves, allspice, black pepper, Naga chilli, mild chilli flakes
- Contains 1 portion (3 tbsp) - serves 4
- Download the colourful recipe card below
Our ever popular chilli apple chutney. Dark and sweet with a complex depth of flavour from a combination of five different chillies (Aleppo, Urfa, Kashmiri, Naga and Pasilla) alongside warming, sweet spices including cloves, cassia, allspice and pieces of ginger.
CHILLI APPLE CHUTNEY SPICES (1 portion = 3 tbsp): Ginger, Urfa chilli, Pasilla chilli, Kashmiri chilli, cassia, cloves, allspice, black pepper, Naga chilli, mild chilli flakes
Allergens are listed in CAPITALS. May contain traces of celery, sesame and mustard.
Chilli Apple Chutney Recipe:
PREP: 10 mins
COOK: 50 mins
1kg cooking apples - peeled, cored and cut into large chunks
1 large onion - finely chopped
150g raisins or sultanas
400g soft light brown sugar
400ml vinegar (white wine or cider vinegar is best)
1 portion of CHILLI APPLE CHUTNEY SPICES (1 portion = 3 tbsp)
Preheat the oven to 100°C/gas mark ¼
Wash 2-3 large jars and their lids in hot soapy water, rinse, then place in the oven for 5-10 minutes or until dry to sterilise them
Bring to the boil the vinegar, sugar, apples, onion, raisins, 1 ½ tsp salt and CHILLI APPLE CHUTNEY SPICES then turn the heat down and simmer uncovered for 40 minutes or until the apples have broken down
The chutney is ready when a spoon stirred through the centre leaves a clear trail for a couple of seconds
Spoon the chutney into the sterilised jars and store in the fridge
Great served with cheese and biscuits or cold cuts
Product Rating (5):
This mix makes a lovely spicy chutney, full of depth and flavour. I made a batch of this and gave in small jars as Christmas gifts. Today I have made another large batch due to most of the folks who received a small jar begging me to make more. You won't be disappointed - although I find I need to let the chutney simmer away for most of the day to get it nice thick - wait for a rainy day!. Please bring this back into stock as I feel I'll be asked to make this again.
What a beautifully satisfying chutney! Warm, spicy and full of Christmas cheer, an ideal chutney for mature cheese and cold meat dishes. Good bit of advice for when multiplying the quantities is to only increase the spices by 2/3.
What to do when someone gives you a ton of windfall apples...turn it into chilli apple chutney of course! We've made this for 3 or 4 years now...the smell is fantastic, our kitchen smells of autumn!
This is the good stuff! We made a lots to give away last year and shall be doing the same this year. Delicious on and in everything.
Delicious full of flavour
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