Spiced Apple Chutney

Whenever we go to somebody’s house for supper I always like to take a gift for the hosts to say thank you.  Sometimes a bottle of Champagne, sometimes wine, occasionally flowers (it’s tough to get decent flowers here), now and again chocolates, or a small gift that I think they would love.  Sometimes though, I like to take a homemade gift, as it somehow feels a bit more special.  Homemade gifts are especially good if you’re on a tight budget, which can so often be the case at this time of year.

I’m not particularly a chutney fan, although two of the most important people in my life, The Domestic Prince & King are, so I thought I would create a chutney that would be perfect with cold meats, cheeses and crackers or crusty bread, or could be popped into a stylish Kilner jar and given as a gift.

Spiced Apple Chutney

Makes approximately 1.2kg


  • 1kg apples (I used Jazz apples, but any eating apples would work), peeled, cored and chopped into small pieces
  • 200g finely chopped shallots
  • 300g sultanas, raisins, chopped dates or figs
  • 200g demerara sugar
  • 200g dark muscovado sugar
  • 250ml white wine vinegar
  • 250ml apple cider vinegar
  • 5g smoked or regular paprika
  • 15g freshly grated ginger
  • 10g ground all spice
  • 5g ground cloves
  • 15g mixed spice
  • 2tsp of sea salt or 1tsp of table salt
  • A good grind of freshly ground black pepper


  1. Put all the ingredients into a large heavy-based saucepan or casserole dish (I used my 28cm Le Creuset) and slowly bring to the boil.
  2. Simmer for 2 to 2.5 hours, stirring every so often to make sure the chutney doesn’t stick to the bottom of the pan.
  3. As it simmers away, the liquid will reduce until it becomes very thick and has a glossy look.  You’ll know it’s ready when you can drag a wooden spoon through the chutney and it reveals the base of the pan that doesn’t immediately rush back together.
  4. Pour the hot chutney into sterilised jars (either put them through a full cycle in the dishwasher, or in a low oven at 110C for 10 to 15 minutes), seal and leave to cool.

Domestic Princess tips:

  1. This is a piquant, sweet chutney that would be perfect with a baked brie or camembert and hunks of crusty french bread.
  2. If you wanted to give this a bit more fire, then add a finely chopped birds eye chilli.
  3. You can swap the shallots for regular onions, or red ones would work well too.
  4. If you don’t have any muscovado sugar in the house, any brown sugar will work, or all demerara.
  5. For a more mature chutney, store in a cool dark cupboard for a week or two before consuming.

As I said, I’m not a chutney fan, having confessed that, I must admit that I did enjoy this with some cheese for my lunch today.  I continually surprise myself!

Tomorrow’s post, will be all about sweet treats that make perfect gifts.

With much love
The Domestic Princess



  1. The Domestic Prince says:

    I can vouch that this was delicious, as I basically ate the contents of the picture after we took the photo!!

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