Autumn Chutney

A perfect way to make use of home-grown apples and pears. And very satisfying to make.

Makes approx. 1.5kg
Time 3–4 hours
43 calories per tablespoon
0G fat of which 0G is saturated
Suitable for vegetarians

Autumn Chutney

Autumn Chutney

Bramley cooking apples 500g (1lb 2oz), peeled, cored and roughly chopped
Conference pears 6 large, peeled, cored and roughly chopped
Plums 8 large, stoned and quartered
Blackberries 600g (1lb 5oz)
Ginger 50g (2oz), peeled and finely chopped
Red and green chilli 1cm (½in) piece of each, deseeded and finely chopped
Onions 600g (1lb 5oz), peeled and roughly chopped
Granulated sugar 750g (1lb 11oz)
Distilled white wine vinegar, 5% acidity 450ml (16fl oz)


1 Put all ingredients into a large stainless steel preserving pan. Heat gently, stirring frequently until the mixture comes to the boil.

2 Reduce heat and cook for 3–4 hours (stirring often) until it is reduced by about two-thirds, or when a wooden spoon drawn across the centre leaves a path that is slow to close up.

3 Allow chutney to cool, then spoon into clean jars. Cover with acid resistant lids or waxed discs and cellophane covers.

4 Store in a cool, dark cupboard for at least 1 month before using. Serve with bread, cheese, spring onions and radishes or cherry tomatoes.

Cook’s tip
Cooking time varies according to size of pan – a wide shallow pan cooks quicker than a narrower, deep one.

Recipe taken from 2010 Dairy Diary.

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