Apple and red onion chutney recipe
A festive cheeseboard isn't complete without a good chutney – and this simple apple and red onion version is just the thing to slather onto your crackers this Christmas.
Irresistibly sweet and tart, it'll pair perfectly with anything from classic Cheddar to soft goats' cheese, Stilton and Brie. Not into cheese? No problem. It'll taste sublime scooped into a turkey sandwich, spread on a slice of Christmas ham, or served alongside a Boxing Day favourite: bubble and squeak.
If you're into homemade Christmas gifts, you could also wrap some up to send to a foodie friend or family member; it'll keep in the fridge for two weeks, so there's plenty of time for them to get stuck into a jar over the season.
To make it, all you'll need is apples and red onions, a glug of apple cider vinegar, some brown sugar and a bay leaf. What could be easier than that?
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 3 large red onions, peeled and finely sliced
- 1.5 JAZZ apples, finely chopped
- 240 g brown sugar
- 285 ml apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
- 3 large red onions, peeled and finely sliced
- 1.5 JAZZ apples, finely chopped
- 8.5 oz brown sugar
- 10 fl oz apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
- 3 large red onions, peeled and finely sliced
- 1.5 JAZZ apples, finely chopped
- 8.5 oz brown sugar
- 1.2 cups apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
Details
- Cuisine: British
- Recipe Type: Preserves
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 135 mins
- Serves: 6
Step-by-step
- Set a large saucepan with a drizzle of olive oil over a medium-low heat. Add the finely diced onion and cook for 10-15 minutes, until softened.
- Tip in the apples, sugar and vinegar. Sesson with the salt and pepper and add the bay leaf. Stir well and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and cook for approximately 2 hours, until all the liquid has evaporated.
- Remove the pan from the heat and leave the chutney cool down completely before serving. Alternatively, store in an airtight, sterilised jar in the fridge for up to 2 weeks.
Adapted from a recipe supplied by JAZZ apples. Image courtesy JAZZ Apples.
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