Apple and Sultana Chutney

Apple and Sultana Chutney from The Great British Bake Off: Winter cookbook is the perfect preserve to enjoy over Christmas with a great cheeseboard, roast ham or leftover turkey.

The Great British Bake Off: Winter Kitchen


Everyone needs a good recipe for an apple chutney to eat with cheese. It is the staple of the chutney world. The chutney here is robust and tangy, with a mellow hint of mustard seeds and juicy plump sultanas.

Makes 6-8 jars


2 tbsp vegetable oil
3 tbsp black mustard seeds
1 tbsp fenugreek seeds
2 tsp ground ginger
2 large onions, finely chopped
2kg Bramley apples, peeled, cored and cut into small chunks
500g sultanas
1 tbsp salt
600g light soft brown sugar
750ml malt or cider vinegar OR a mix of the two

Essential kit

You will need 6–8 X 450G jars with vinegarproof lids, sterilised.


Heat the oil in a large heavy-based saucepan or preserving pan and fry the black mustard seeds
and fenugreek seeds until they start to pop. Stir in the ground ginger and onion and cook for
5 minutes until the onion is softened. 

Add the rest of the ingredients and cook over a low heat until the sugar has dissolved, then bring
to the boil. Reduce the heat again and simmer for 1–1½ hours until thickened.

Remove from the heat, then spoon the chutney into 6–8 sterilised 450g jars and seal. Set aside to
cool completely. Leave to mature in a cool, dark place for a few weeks before eating. The chutney
will keep for up to a year.

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