Apple Chutneyfor Sauce or Curry

Apple Chutneyfor Sauce or Curry

This chutney is delicious with bread and crackers, in cheese sandwiches, or added to sauces or curries.

Ingredients: 6 jars (amounts for 1 jar in parentheses)

Apple (sour type is best)
1.8 kg (300 g)
250 g (40 g)
Dried cranberries
250 g (40 g)
Grapes (optional)
20 (3)
Onion (finely chopped)
1 (1/6)
Mustard seeds
1 tablespoon (1/2 teaspoon)
Brown sugar
450 g (75 g)
1 (1/6)
1 clove (10 g)
Vinegar (apple vinegar or wine vinegar)
870 ml (145 ml)
Chilli flakes
1 teaspoon (a little)


1. Peel the apple, remove the stem and cut into quarters. Mince the onion and grate the ginger. Put the vinegar in a large saucepan, bring to the boil, and add the sugar to dissolve.
2. Remove the lemon skin and squeeze. Remove the seeds and skin from the grapes and cut them in half. Put the other ingredients into the saucepan and let simmer over low heat for an hour and a half.
3. Stir it occasionally, and let it simmer until the apple is creamy. Pour it into jars that have been sterilised in boiling water.
4. Fasten the lid tightly, turn it upside down and let it sit overnight. When it has cooled completely, store it in the basement or the fridge. It will keep in the basement for a year.
5. Lightly spread butter on a slice of bread, and add the chutney and cottage cheese for an open sandwich.
6. Here's a sandwich with butter, chutney and Emmentaler.
7. It's also nice with Cheddar cheese. If you leave it 2 to 3 weeks, it will lose its sourness and it will be even tastier.
8. Sister recipe: tasty vegetable chutney. Recipe ID: 948305.
9. It's nice with sweet and sour pork. Recipe ID: 647855.

Story Behind this Recipe

My British friend taught me how to make chutney, and I added dried cranberries and grapes. I only used half the amount of sugar as the original.