This delicious apple chutney is perfect if you have a surplus from your garden. These eating apples tend to release more juice than cooking varieties, so the recipe has been adjusted to suit them. Homemade jars also make thoughtful, personalised gifts for Christmas hampers.
For the last several years, one of my favourite Christmas traditions has been making homemade gifts. I enjoy preparing jars of chutney, preserves and other treats in advance. It keeps me at home with my little dog while I cook, avoids the stress of last-minute shopping queues, and gives me a chance to reuse jars collected over the year.
I started planting apples soon after moving into my house and, within a few seasons, the trees began to produce fruit. The first few harvests were small, but eventually I had enough apples to make a sizeable batch of chutney. If you, or someone you know, has a garden apple tree with surplus fruit, this is a great way to use them.
Why Make Your Own?
Making your own chutney is more time-consuming than buying a jar, but it’s immensely satisfying. It reduces waste, lets you tailor the flavours, and results in a gift that feels personal and made with care. Plus, homemade chutney can be adapted to suit the type of apples you have, especially if they are eating apples that produce a lot of juice.
Things You’ll Need
Aside from the ingredients listed below, a few basic pieces of equipment make the job easier:
- Large jam pan or a heavy-bottomed wide pan for even cooking
- Sterilised jars and lids — clean recycled jars work well
- Labels for jars, or plain tags you can write on
- Optional: a splatter guard to reduce mess while simmering
Gift Ideas
A single jar of chutney becomes a lovely gift when presented thoughtfully. Place a jar in a small presentation bag, add a packet of good-quality crackers and tie with ribbon for a simple, elegant touch. For closer family members, consider assembling a hamper with chutney, jams, baked goods and crackers. Encourage recipients to try the chutney early in the festive period so they can enjoy it throughout the holidays, not just on one day.
Leave to Mature & Shelf Life
Many chutneys benefit from resting before they are eaten so the flavours can develop. People often suggest making chutney up to six months in advance and storing it in a cool, dark place. While I usually let mine mature, I cannot always detect a dramatic difference; still, a few weeks of resting improves harmony between sweet, tart and spiced notes. Unopened jars do not need refrigeration; refrigerate only after opening. Consume homemade chutney within a reasonable period (commonly up to two years for unopened properly stored preserves), and always check for signs of spoilage before use.
Eating Apples Chutney Recipe
Author: Vikkie Lee
A sweet and delicious homemade apple chutney made from a large batch of eating apples (3.5 kg) adjusted to account for their juiciness.
Ingredients
- 3.5 kg eating apples (unprepared weight)
- 1.3 kg sugar
- 700 g sultanas
- 350 ml white wine vinegar
- 350 ml red wine vinegar
- 350 ml apple cider vinegar
- 2 tablespoons mustard seeds
- 800 g onions, peeled and diced
- 2 tablespoons lemon juice
Instructions
- Wash, peel, core and chop the apples. As you work, place the prepared pieces in a bowl of cold water mixed with the lemon juice to prevent darkening.
- Put all ingredients into a large jam pan or wide, heavy-bottomed pan. Stir gently and bring the mixture to a simmer so the sugar dissolves.
- Once simmering, reduce the heat and continue to cook gently until the chutney thickens. This can take around one hour; stir regularly to prevent sticking or burning on the bottom. A splatter guard is useful to keep your stove clean.
- When the chutney reaches a thick, jam-like consistency, remove it from the heat and ladle it straight into warm, sterilised jars. Wipe rims, seal with lids, and allow to cool. Store jars in a cool, dark place to mature for as long as you can before gifting or eating.
Tips for Success
- Use a wide pan so the chutney has good surface area to reduce and thicken more efficiently.
- Stir frequently towards the end of cooking. The sugars can catch quickly as the mixture thickens.
- Sterilise jars by washing in hot soapy water and drying in a warm oven, or run them through a hot dishwasher cycle and fill while still hot.
- Label jars with the date and contents. This helps when gifting and for keeping track of shelf life.
Variations & Serving Suggestions
This chutney is delicious with cheese and crackers, cold meats or as part of a festive cheese board. You can experiment with spices or add a chopped chilli for heat, though with eating apples you may wish to keep the flavour profile more balanced and sweet. If you prefer a smoother texture, lightly blitz the cooled chutney before jarring.
Pin For Later
