Homemade Apple and Ginger Chutney

Bowl of Apple Ginger Chutney on a board surrounded by crackers, cheese, charcuterie, grapes.

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Homemade Apple and Ginger Chutney

Sweet, tangy and warmly spiced, this Homemade Apple and Ginger Chutney is perfect with cheese or cold meats.

Prep Time40

Cook Time1

Total Time1 40

Course: Condiment

Cuisine: British

Servings:

Calories: 42kcal

Author: Georgina Hartley

Ingredients

Spice Bag:

25 g fresh root ginger
1 teaspoon black peppercorns
1 teaspoon coriander seeds

Chutney

750 g Bramley apples about 6-7
750 g Cox Pippin apples about 6-7
500 g white onions about 3 medium sized
2 balls stem ginger about 40g, finely chopped
250 g soft light brown sugar
300 g cider vinegar
½ teaspoon chilli flakes
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt

Metric - US Customary

Instructions

Peel the onions and dice into smallish pieces.
Peel, core and dice all the apples.
Place the spice bag ingredients into a piece of muslin and tie up with string, then put into a large preserving pan with the rest of the ingredients.
Bring slowly to the boil, then place a lid on the pan and simmer for 1 hour. Stir every so often to stop the chutney sticking from the bottom of the pan. The chutney is ready when it is thick without excess liquid and most of the apples have cooked down.
Remove the spice bag then decant the chutney into sterilised jars.
You can eat the chutney straightaway but the flavours will be very sharp. I would recommend storing in a cool dark place for at least 1 month before eating which allows the chutney to mature and mellow.

Notes

This recipe makes 5 x 180g jars.

I reduced the weight of ingredients in October 2025 to be a more manageable recipe. This also means the cooking time has been reduced. If you want to produce 10 jars as per the original recipe then just toggle the ingredients to 2x above the ingredients list but you may need to cook for longer.

I have made this recipe in huge quantities before as it was my best selling chutney at my preserves stall for many years so it works with however many windfall apples you have.

Apples. I have also made this recipe with a huge variety of apples as I always used whichever apples were donated to me by friends, family and neighbours who had apple trees and were grateful to have them used up. The end sweetness of the recipe depends on the variety of apples you are using.

My favourite combination is the soft sharp Bramley apple paried with firmer dessert apples like Cox’s Pippin, Braeburns or Pink Ladies for the best texture and flavour.

This chutney follows safe UK preserving guidelines when you stick to the exact amounts of ingredients, in particular the vinegar and sugar stated in the recipe, so don’t be tempted to amend the ratios.

Always ladle hot chutney into sterilised jars, seal immediately and store in a cool, dark place for up to 12 months.

Sterilising jars and lids. The foolproof way to sterilise your jars is to place them in an oven pre-heated to 160°C / 140°C fan assisted / gas mark 3 / 320°F for 20 minutes. Sterilise your lids a different way. Place them in a saucepan of boiling water with a splash of vinegar (which ensures the lids don’t discolour) for 10 minutes. Don’t sterilise in the oven as they can warp.

Once the chutney is opened then refrigerated and use within 4 weeks.

Discard the chutney if mould develops or if the lid seal is compromised.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 tablespoon of chutney.

Nutrition