Source: How to make chutneys, jams and cordials for Christmas gifts

Apple & Ale Chutney

Course Garnish
Cuisine British
Keyword Ale, Apple, Chutney
Prep Time 20 minutes
Cook Time 1 hour
Servings 6 jars


  • 900 g onions roughly chopped
  • 600 ml cider vinegar
  • 400 g granulated sugar
  • 1.5 kg apples
  • 2 lemons zested
  • 300 ml ale
  • 2 tsp salt
  • 1 cinnamon stick
  • 1 star anise
  • 1 tsp chilli flakes
  • 1 tsp ground black pepper
  • 1 bay leaf


  • Sterilise your jars and lids by washing them in warm soapy water and rinsing thoroughly. Put them in a warm oven (around 120C/250F/gas mark ½) for at least 20 minutes.
  • Put the onions, vinegar and sugar into a large, wide-rimmed pot, then put on a high heat to boil. Lower to a simmer, then reduce the mixture by about one-third – which takes around 15 minutes.
  • Wash, peel and core the apples, then chop into small cubes, about 1cm square. Mix into the onion/vinegar syrup along with the zest.
  • Add the spices.
  • Make a cartouche (to cover the surface of your chutney and prevent a skin forming) by cutting out a piece of parchment paper the same size as the circumference of the pot, with a hole in the middle for the steam to escape. Put this on top of the apples and onions, then continue to simmer for about 15-20 minutes. Remove the cartouche from time-to-time to stir the mixture, so it doesn’t catch on the bottom of the pot.
  • Once thickened, remove the cartouche and stir through the salt and ale. Continue to simmer for about 5 minutes, or until the mixture has thickened to the point where your spoon leaves a trail on the bottom of the pan.
  • When ready, ladle the chutney into your warmed sterilised jars until it’s 5mm from the rim. Seal, label, date and store in the cupboard for up to 12 months. Once open, keep in the fridge for up to 3 months.
Categories: Garnish


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