Apple and pepper chutney

Apple and pepper chutney


4 people made this

About this recipe: A fresh apple chutney with fresh ground black pepper, tarragon vinegar, white wine, sugar and nutmeg. Perfect partner to crispy roast pork or mature Cheddar cheese.

Samantha's Supper Kent, England, UK

Makes: 1 cup

  • 2 cooking apples - peeled, cored and diced
  • 2 rounded tablespoons light brown sugar
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons white wine or cider
  • salt to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 red chilli (optional)
  • 1 pinch ground nutmeg

Prep:5min  ›  Cook:40min  ›  Ready in:45min 

  1. In a saucepan add the apples, sugar, vinegar, white wine, salt and black pepper. Mix well, bring to the boil, then turn down to a low simmer.
  2. Make a cut into the chilli along the length without cutting all the way. Add this to the saucepan and mix in. The chilli will give a slight background flavour without being obvious depending on the chilli you use.
  3. Simmer until the apples are soft and mushy and the liquid has evaporated, about 40 minutes.
  4. Remove from the heat and add the nutmeg and a little more black pepper if needed. If too tart, depending on the vinegar used, add a little more sugar and put back on the heat for 5 minutes. The result should taste sweet, sour and a bit peppery.
  5. Pour into a decorative bowl, cover and serve at room temperature. Flavours do improve if cooked the day before.

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