Apple, prune and ginger chutney

Make this fruity chutney a month ahead so the bold, warming flavours and spices can mature fully.

Serves: Makes 2 x 500g jars

Preparation time:  20 minutes

Cooking time:  1 hour

Cooling time: 2 hours

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You will need

  • 750g Bramley apples, peeled, cored and roughly chopped
  • 2 onions, peeled and finely chopped
  • 150g Taste the Difference Agen prunes, finely chopped
  • 125ml white wine vinegar
  • 50g diced stem ginger in sugar syrup
  • 200g Fairtrade light brown soft sugar
  • 50g pecans, chopped
  • ½ teaspoon cayenne pepper
  • ½ teaspoon mustard seeds
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Recipe Information

Step by step guide to making Apple, prune and ginger chutney

  1. Put all the ingredients in a large pan and bring to a simmer. Cook, uncovered, for about 1 hour, stirring occasionally.
  2. To test the chutney is ready, drag a wooden spoon across the surface – if a channel remains for a few seconds, without being filled with excess vinegar, it's ready.
  3. Leave the chutney to cool down a little, then spoon into sterilised jars (see cook's tip). Seal and leave to cool completely.
  4. Label and store in a cool, dark place for at least 3-4 weeks to mature before giving away or eating.
  5. Once opened, the chutney will keep in the fridge for up to 6 weeks.

Cook's tip: To sterilise jars, wash the glass and lids in warm soapy water, then rinse well with warm water. Dry thoroughly with a clean tea towel, then place upside down on a baking tray and put in an oven preheated to 180°C, fan 160°C, gas mark 4, for at least 5 minutes. Carefully fill with the chutney while the jars are still hot.

For an extra indulgent chutney, try using prunes soaked in Armagnac for a boozy twist.

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Nutritional information for Apple, prune and ginger chutney

Nutritional information for Apple, prune and ginger chutney

Nutrition type per serving
Calories (per 20g tablespoon) 25 kcal
Total Fat 0.5g
Saturated Fat 0.1g
Salt 0.01g
Sugar 4.5g

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