Home » Recipes » Preserves, Jams and Chutneys

Apple Ginger Chutney

ByGeorgina Hartley Published on Updated on

This post contains affiliate links. Please read my disclosures.

Jump to Recipe

Apple Ginger Chutney is a sweet spicy chutney perfect with cheese.

A close up of cheese and chutney on crackers on a plate on a table

I have been making chutneys and jams for my friends and family for Christmas presents as long as I can remember. It’s perhaps my annual ritual that I treasure the most. It signifies making the most of the autumnal farmers’ market or foraging treasures and is one of the first steps I take each year when starting to plan for the festive season.

apples on brown paper

There was a time when I rotated the chutneys I made, perhaps an apple, pear and hazelnut chutney, often a piccalilli or even a traditional dowerhouse chutney. However since I developed this particular Apple Chutney with Ginger a couple of years ago there has been absolutely no looking back. It has been one of my favourite kitchen creations and now I make it every single year to pass onto my loved ones, and of course to scoff myself with a mountain of cheese.

I rather like it as it’s not one of those chunky chutneys that makes your sandwich all lumpy, or a chutney that is stuffed with little pops of sultanas making the whole affair too fruity. No, this chutney has the perfect balance of texture from the soft apples, of sweetness from the stem ginger and a warmth of spice from the root ginger, chipotle chilli powder, nutmeg and cinnamon.

ginger and spices on muslin

This Apple Ginger Chutney is perfect on your festive cheeseboard as it goes with pretty much any cheese. It’s also incredibly addictive so don’t be surprised if you find you are balancing more chutney on your cracker instead of cheese. This recipe makes a good few jars but it’s perfect to give away as presents or to hoard yourself so you can keep your supplies well on the go until next year’s batch.

A close up of cheese and chutney on crackers on a plate on a table

More preserve recipes you'll love

If you make this Apple Ginger Chutney then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Want to save this recipe?

Enter your email below to get this recipe sent to your inbox plus get new recipes, baking tips, and updates.

Apple Ginger Chutney

Georgina Hartley
A sweet spicy chutney ideal if you have a glut of apples. Spiced with stem ginger and perfect with cheese
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Condiment
Cuisine British
Servings 120
Calories 35 kcal

Ingredients
 
 

For the spice bag:

  • 50 g root ginger
  • 2 teaspoons black peppercorns
  • 1 teaspoon coriander seeds

Chutney

  • 1.5 kg Bramley apples - peeled, cored and diced
  • 1.5 kg Cox Pippin apples - peeled, cored and diced
  • 1 kg white onions - diced
  • 4 balls stem ginger - about 80g, finely chopped
  • 500 g soft light brown sugar
  • 600 g cider vinegar
  • ¾ teaspoon chipotle chilli powder
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of sea salt

Instructions
 

  1. Place the spice bag ingredients into a muslin bag and then put into a large preserving pan with the rest of the ingredients.
  2. Bring slowly to the boil, then simmer for 2.5 hours.
  3. Remove the spice bag then decant the chutney into sterilised jars.
  4. Keep in a cool dark place for 2-3 months before eating.

Nutrition

Serving: 25gCalories: 35kcalCarbohydrates: 9gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 22mgPotassium: 51mgFiber: 1gSugar: 7gVitamin A: 18IUVitamin C: 2mgCalcium: 8mgIron: 0.1mg
Have you tried this recipe?Please leave a review and star rating which helps support From The Larder and allows me to keep sharing free recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

12 Comments

  1. Hello Georgina - I have the chutney bubbling on the stove right now and can't wait to try it out. Do you know if this recipe would be safe to process with a water bath canning method for longer storage? I was going to process for 10 min. I made your mango chutney earlier this spring. It is amazing in sandwiches!! Thank you so much.

    Reply

    1. Hi Vikki, I weighed the vinegar for this recipe but you can use 600ml - the difference is negligible in this instance.

      Reply

  3. Hello Georgina,
    I’m making your recipe with a mixture of donated apples, some Bramley’s, some eaters of various types (but no Cox’s) and some dual purpose. It’s bubbling away in the hob at the moment and I hope the various apples will break down ok to make a suitable consistency.
    I’ve used a total of 3kg prepared weight with the apples - is that correct? I wasn’t sure if it was 3kg total or prepared, so went with more rather than less!
    I also couldn’t find chipotle chilli powder so, after a quick Google, I am using a mixture of smoked paprika and mild chilli powder.
    I am also using a jar of my homemade stem ginger (not as sweet as shop-bought), so I’ve added just a little more sugar - only about 50g as it finished off the packet!
    I’ll let you know how it turns out!

    Reply

    1. Hi Jill, the stem ginger is finely diced. It's specified in the ingredients list which is maybe why you couldn't see it. I'd love to know what you think of the chutney when you make it!!

      Reply