Apple Chutneyfor Sauce or Curry



  1. 1 4/5 kg Apple (sour type is best)
  2. 250 grams Raisins
  3. 250 grams Dried cranberries
  4. 20 Grapes (optional)
  5. 1 Onion (finely chopped)
  6. 1 tbsp Mustard seeds
  7. 450 grams Brown sugar
  8. 1 Lemon
  9. 1 clove Ginger
  10. 870 ml Vinegar (apple vinegar or wine vinegar)
  11. 1 tsp Chilli flakes


  1. Peel the apple, remove the stem and cut into quarters.
  2. Mince the onion and grate the ginger.
  3. Put the vinegar in a large saucepan, bring to the boil, and add the sugar to dissolve.
  4. Remove the lemon skin and squeeze.
  5. Remove the seeds and skin from the grapes and cut them in half.
  6. Put the other ingredients into the saucepan and let simmer over low heat for an hour and a half.
  7. Stir it occasionally, and let it simmer until the apple is creamy.
  8. Pour it into jars that have been sterilised in boiling water.
  9. Fasten the lid tightly, turn it upside down and let it sit overnight.
  10. When it has cooled completely, store it in the basement or the fridge.
  11. It will keep in the basement for a year.
  12. Lightly spread butter on a slice of bread, and add the chutney and cottage cheese for an open sandwich.
  13. Here's a sandwich with butter, chutney and Emmentaler.
  14. It's also nice with Cheddar cheese.
  15. If you leave it 2 to 3 weeks, it will lose its sourness and it will be even tastier.
  16. Sister recipe: tasty vegetable chutney..
  17. It's nice with sweet and sour pork..