Warming spiced apple chutney

    55 min

    An Indian spiced apple chutney to complement your Christmas dinner, sandwiches, wraps or tarts. Enjoy.


    Nottinghamshire, England, UK
    101 people made this

    Makes: 225 chutney

    • 7 medium eating apples, peeled, cored and quartered
    • 300g granulated sugar
    • 3 cloves
    • 1 teaspoon grated root ginger
    • 1/4 teaspoon star anise powder
    • 1/4 teaspoon ground fennel seeds
    • 1 pinch of ground cardamom
    • 1 pinch of salt
    • 1 teaspoon dried red chilli flakes, or more to taste

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Mix together the apples and sugar. Leave on a low heat until the juice begins to seep out of the apples. When there is juice in the pan you can increase the heat (this is just so the sugar doesn’t burn). Don’t stir the mixture with a spoon, simply swirl it in the pan if you want nice big pieces of apple in your chutney.
    2. When the sugar begins to caramelise and the mixture reduces to thick syrup add the ginger, star anise powder, fennel powder, cardamom powder, salt and chilli. Cook on a very low heat for 2-3 minutes then remove from the heat. The heat left in the pan should be enough to finish cooking the spices perfectly.
    3. Fill the chutney into a sterilised glass jar and keep in the fridge. It should keep well for a few months. Enjoy on toast, in your favourite sandwiches, with curries or anything else you like!

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

    See it on my blog

    Recipe from KO RASOI - Click for more recipes!

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    Reviews in English (4)


    What happens with the clove?  -  24 Dec 2014


    This is fabulous and VERY moreish.x  -  07 Oct 2013


    What happens to the clover plzs thanks  -  05 Oct 2016