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Apple Chutney

Follow Clara McQuaid’s easy recipe for apple chutney you’ll want to eat straight from the jar.

Chutney is such a versatile condiment to have in the fridge and has many more uses than just being served alongside Indian curries. Use it with roasted lamb and chicken. Have it on crackers with cream cheese or your favourite hard cheese. Use it as a ketchup replacement with sweet potato chips or roast potatoes, or simply jazz up a sandwich by spreading it on one slice of the bread. The list goes on. It also feels kind of wholesome to make your own!



• 900 grams cooking apples
• 450 grams dessert apples
• 225 grams onions, diced
• 225 grams sultanas
• 225 grams light brown sugar
• 225 millilitres cider vinegar
• 1 teaspoon sea salt
• 1 teaspoon ground mixed spice
• 1 teaspoon ground cloves
• 1 teaspoon freshly grated root ginger




1. Peel, core and chop the apples and place into a large pan. Add the onions, sultanas, brown sugar, cider vinegar, salt, mixed spice, cloves and ginger.

2. Bring to the boil over medium heat, then reduce the heat and simmer gently for 1 hour, stirring occasionally, until the chutney has nicely reduced and all of the fruit is completely tender.

3. Remove the chutney from the heat and leave to cool a little, then pack into warm, sterilised jars. Cover with a wax disc and seal when hot. Once opened, keep it in the fridge and use as required within a couple of weeks.


This chutney can be kept in a cool dark place, unopened for up to a year, as long as the jars have been properly sterilised.


Clara has recently returned to work after almost 9 years at home with her small children. These days, finding the time to devote to experimentation in the kitchen in a challenge, but cooking is still a pleasure when she has enough time to enjoy it.





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