Windfall Apple & Plum Chutney

chutney11If you have an overflow of apples or have been given some by a friend, this recipe is the perfect way to use a lot of them in one go. Deliciously tangy, naturally sweet and a great accompaniment to curry, cauliflower bites or cheese, this chutney recipe is simple yet really satisfyingly similar to the shop bought brands. If your apples are bruised or almost overripe, use this recipe to make the most of them.


Makes roughly 2 + 1/2 jam jars full 

  • 5 apples (medium or a mixture of large and small)
  • 3 plums (or substitute for another apple or seasonal fruit)
  • 1 red onion chopped into small pieces
  • 1 tbsp olive oil or coconut oil
  • 1 tbsp yellow mustard seeds
  • 2 tbsp coconut sugar or 1 tbsp jaggery
  • 1 tbsp grated or sliced fresh ginger
  • 2 tsp chilli flakes
  • 1/4 cup apple cider vinegar
  • 1/2 cup red wine


  1. Add the olive oil, mustard seeds and onion to a large pan and heat until sizzling
  2. When the onion has softened, chop the apples and plums into bite size pieces and add to the pan along with the ginger and chilli flakes
  3. Stir to coat everything
  4. Leave to cook until the apples have softened, then add the apple cider vinegar, wine and sugar / jaggery
  5. Stir well and leave to simmer on a low heat for roughly 45 minutes or until the liquid has reduced significantly and the apples have completely softened. Stir roughly every 10 minutes.
  6. Take the pan off the heat and leave to cool for a few minutes before transferring the chutney into clean jars
  7. When completely cooled, store in the fridge for up to 3 weeks








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