Easy 15 Minute Apple Chutney Recipe (2024)

FAQs

Which vinegar is best for chutney? ›

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Allow to Mature

Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark place and leaving them for no less than 8 weeks before opening them.

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Ginger also works very well. Cooks tip 2: I used cider vinegar in this Apple chutney recipe, but it is fine to use malt vinegar or wine vinegar. They will all produce slightly different flavours and it just a matter of personal preference and what you happen to already have in your cupboard.

The sugar and vinegar are essential, too, for that quintessential sharp-sweet flavour and to preserve the chutney. If the jars have been sterilised correctly (watch our video for a failsafe method), the chutney will keep in a cool dark space for more than a year.

lid off anyway, because they have to thicken, and if the lid's on, the steam will go back into the chutney and you'll be there a loooooong time.

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

So how does a relish differ? Generally, they are thinner in consistency with more “pickled and vinegary” flavours. They usually contain vegetables rather than fruit and only one variety whereas chutneys are mostly fruit and often a mixture of fruits. Perhaps you are more confused than ever!

It will keep for up to 6 months if store in a cool, dry place away from direct sunlight.

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

Why is my homemade chutney not thickening? ›

If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.

For chutney making

However, you should always ensure that your chutney or jam pan is made from stainless steel, as copper, brass or iron pots can react with the acidity of the fruit and vinegar in the chutney. Still, my advice is to get yourself a Maslin Pan.

Add cornstarch: Mix a small amount of cornstarch with cold water to create a slurry. Gradually add the mixture to the chutney while stirring. Cook for a few more minutes until the chutney thickens. Add ground nuts: Add some ground nuts like almonds or cashews to the chutney, which will help thicken it.

Use Fresh Ingredients: Ensure that the herbs and greens you are using in the chutney are fresh. Sometimes, older or wilted greens can contribute to a more pronounced bitter flavor. Using fresh, vibrant ingredients can help ensure a milder taste.

White vinegar - this kind of vinegar comes from grain-based ethanol or acetic acid, which is diluted with water. It has a strong flavour and is a popular part of Indian cuisine. White vinegar also makes a great all-purpose cleaner!

Vinegary tartness is as important an ingredient to Indian cooking as chilli or spice. Nearly all genuine Indian cooks call for the addition of fruit vinegar to their recipes and a generous slosh of real Cider Vinegar will make all the difference to your efforts!

Malt vinegar substitute: Apple cider vinegar or lemon juice are your best options for malt vinegar substitutes.

White Vinegar –

This one is most commonly found in Indian kitchens. This vinegar is made from grain-based ethanol or acetic acid, which is mixed with water to make it more soluble and suitable for cooking.