If you’ve never made chutney before, you’ll be surprised how simple it really is! This homemade spiced apple chutney is packed with flavour and comes together with just a handful of ingredients. I’ve used Bramley apples here, but honestly, any cooking apples will work beautifully.

All you need to do is pop everything into a saucepan and let it cook gently until the apples soften and disintegrate. That’s it — no specific skills required. The spices bring warmth and depth, and you can easily adjust them to your liking. For a little extra kick, stir in a rounded teaspoon of red chilli powder.

This chutney is a lovely way to use up a glut of apples from the garden, and it also makes a thoughtful edible gift for friends and family any time of year.
I love serving it with cheese over a slice of sourdough bread, but it’s just as tasty with crackers or in a classic sandwich.

Ingredients: 

• 600g Bramley apples (about 3 large) – peeled, cored, and finely chopped (peeled weight approx. 450g finely chopped)
  
• 2 cloves garlic – peeled
  
• 1 tbsp fresh ginger root – peeled 
  
• 125g white onion (about 1 medium) – finely chopped
  
• 125ml white wine vinegar (½ cup) - you can go up to 175ml / ¾ cup for extra tang
  
• 100g sugar (½ cup) 
  
• 1 tsp red chilli flakes 
  
• 1 tsp turmeric powder
  
• ½ tsp salt (or more to taste)
  
• ½ tsp black pepper
  
• 1 tsp garam masala
  

Method:

1. In a saucepan, add the vinegar and sugar. Heat gently until the sugar dissolves.
   
2. Meanwhile, finely chop the onion, ginger, and garlic in a food chopper or by hand. Add this mixture to the pan.
   
3. Chop the peeled apples finely and stir them into the pan.
   
4. Add turmeric, chilli flakes, salt, black pepper, and garam masala. Mix well.
   
5. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally.
   
6. The chutney is ready when the apples have broken down and the mixture has thickened.
   
7. Spoon into sterilised jars while still hot, seal, and allow to cool before storing.
   

Storage

• Fridge: Keeps for up to 1 month once opened.
• For Longer Storage: If sealed properly in sterilised jars, it can last 6–9 months unopened.
• Once opened, refrigerate and consume within 3–4 weeks.