How to Cook Well at Christmas: apple chutney

Updated / Sunday, 21 Dec 2025 20:30

How to Cook Well at Christmas airs on Sunday, December 21, at 8:30pm, and Monday, December 22 at 6.30pm, on RTÉ One.

Ingredients

Makes c10 x 370g jars

In Season: Autumn

1.8kg cooking apples, we use Bramley Seedling or Grenadier
450g sultanas
800g granulated sugar
850ml white malt vinegar
300ml cider vinegar
25g salt
2 teaspoons black mustard seed
1 tablespoon fresh ginger, grated
1 teaspoon turmeric
2 teaspoons paprika
4 cloves garlic, chopped
2 teaspoons cinnamon
juice and rind of 1 lemon

Method

Peel and cut the apples into quarters, remove the core and chop finely (1cm. approx.)
Put all the ingredients into a wide stainless steel saucepan. Simmer gently uncovered until soft and pulpy, stirring frequently. Cook uncovered until thick and dark brown (should be reduced to about 1 third of the original volume).
It is worth noting that the chutney thickens a little more as it cools after cooking. It is good to allow to mature for about two weeks before using.
On the other hand, I have often eaten it straight away and though perhaps a little sharp, still delicious. Wine vinegar is less fierce, but obviously more expensive.