Caramelised Onion and Apple Chutney

Thanks to next door neighbour’s apple tree and the glut of fruit overhanging into my garden 🙂


  • Roughly equal weight of onions and apples – this is based on about 500g of each (and fills 4-5 1lb jam jars)
  • 300ml red wine vinegar
  • 300g sugar (white or brown, or mixed)
  • 1 tsp ground cinnamon
  • 1 tsp mustard seed
  • fresh grated nutmeg – ½ tsp
  • 4-5 whole cloves
  • 1 small green chilli, finely sliced
  • generous pinch of salt


  • Peel and slice/chop the onions; fry very gently in a little oil for at least 25 minutes … until evenly golden-brown and caramelised.
  • Peel and core the apples, and cut into chunks; keep them in a bowl of cold water.
  • Put the fried onions, apples, and the other ingredients into a pan, and bring to the boil.
  • Simmer for half an hour until the apples are tender and cooked through. Stir frequently.
  • When it’s ready, spoon the chutney into hot, sterlised jars, and seal or cap.
  • Store in a cool, dark place – best left for 3-4 weeks for the flavour to mellow and meld.

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