Apple and mint chutney recipe
Homemade chutney can elevate just about any meal. This apple and mint version, which includes chopped red onions and plump sultanas, is a lovely alternative to a classic chutney. Try pairing it with a strong cheese and a stack of crackers. See method
- 1.25kg apples, any variety
- 1.25kg red onions
- 300g sultanas
- 1 lemon, zested and juiced
- 500ml malt vinegar
- 500g demerara sugar
- 75g mint
If you don't have red onions, try using white, brown or spring onions
- Peel and core the apples, chop the red onions. Place both in a large pan with the sultanas, lemon zest, juice and vinegar. Bring to the boil and simmer gently for 25 minutes, stirring frequently. Add the sugar, bring to the boil again and stir until it has dissolved.
- Simmer rapidly for 5 minutes, and stir frequently again otherwise the sugar will catch and burn. Chop the mint leaves finely and add to the mix, stir in and leave to cool for 5 minutes before bottling.