When I was last in Asda, I picked up the Asda Magazine – Christmas 2013 edition. I found a recipe for spiced apple and cranberry chutney which looked very nice. As I still had a stash of cooking apples to use up, I decided to make a batch, and plan to give these out as gifts for Christmas. I have adapted to recipe, by using dried cranberries instead of fresh (dried are cheaper and you need less weight), raisins instead of sultanas, omited the orange zest and juice (as I had no oranges in that day) and cheap malt vinegar – 25p in Lidl for 568ml (instead of distilled malt or white wine vinegar, which is much more expensive). This recipe made 5 standard sized (400g) jam jars of chutney. Here is my adapted version:


  • 850g cooking apples, peeled and cored, cut into small chunks (this is the weight of the peeled and cored apple pieces, not the weight of the whole apples)
  • 1 red onion, chopped
  • 175g dried cranberries
  • 250g raisins
  • 400g white sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 500ml malt vinegar
  • 2 teaspoons salt


  • Place all ingredients into a very large saucepan and cook over a medium heat, stirring regularly until all the sugar has dissolved
  • Turn the heat down and boil gently, stirring often, until thick and pulpy (I had mine boiling for 2 hours)
  • After the chutney has been boiling for just over an hour, turn on the oven to 140 degrees (or 120 degrees for fan-assisted ovens) or gas mark 2. Sterilise 5-6 jars by washing in hot, soapy water, then rinsing well. Shake out any excess water and put in the oven on their sides. Turn off the oven, leaving the jars in it for 30 minutes. Wash the lids and dry with kitchen paper
  • Put the hot finished chutney straight into the hot, sterilised jars, and seal with the lid
  • The chutney needs 3 months to mature, so if you’re giving them as gifts, leave instructions on the label as follows – “spiced apple & cranberry chutney – ready to eat by ..(insert date 3 months from date of making)…. Use by …(insert date 1 year from date of making)…” Popping on a circle of fabric (like in my picture) is also a lovely Christmassy touch

chutney recipe

The post Homemade spiced apple and cranberry chutney appeared first on Expert Dietitian.


Annemarie Aburrow

Annemarie graduated from the University of Southampton in 2003 with a first class honours in Physiology with Nutrition. She went on to study a Postgraduate Diploma in Dietetics at Cardiff Metropolitan University, leading to registration as a Dietitian. Between 2005 and 2013, Annemarie worked for the NHS in a wide variety of clinical and community roles. More recently, she has specialised in health promotion and prescribing support. She has particular experience in obesity management (both adults and children), diabetes, nutrition for the under 5s and nutritional supplement prescribing. In 2013, Annemarie left the NHS to set up her private practice 'Expert Dietitian'. She now works as a freelance Dietitian, offering private consultations in Hampshire, telephone and Skype appointments, corporate nutrition consultancy and bespoke training. She has a growing portfolio of project work, including working with her local council to provide nutrition training and expertise to Early Years settings, article writing, work with schools and running training/workshops. Annemarie is a member of the British Dietetic Association (BDA) and is registered with the Health and Care Professions Council (HCPC).

Add a comment

Your email address will not be published. Required fields are marked *