AB’s HONEY APPLE CHILLI CHUTNEY

Honey, Apple and Chilli Chutney Recipe

Honey Apple and Chilli Chutney

This tasty sweet and hot Honey Apple and Chilli Chutney will keep for up to 3 months. Delicious with cold meats and cheese.
Prep Time 10 minutes
Cook Time 2 hours
Course Side Dish

Ingredients
  

  • 1140 g apples peeled, cored, and diced
  • cups light muscovado sugar found at local supermarkets
  • 1/4 cup Rainforest Honey
  • 3 cups golden raisins
  • 3 onions peeled and chopped
  • 2 tsp mustard seeds
  • 2 tsp ginger
  • 1 tsp salt
  • 2 red chilli seeded and finely chopped
  • 3 cups cider vinegar

Instructions
 

  • Put all ingredients in a large stainless-steel saucepan or jam pan and stir well with a wooden spoon
  • Place the pan over a medium heat and gradually bring to a boil. Simmer over a medium heat for 1.5 - 2 hours, stirring occasionally, until the chutney is thick and all the liquid has been absorbed and evaporated.
    Keep a close eye on the chutney for the last 30 minutes of cooking, stirring frequently to keep it from sticking. It is done when a spoon drawn across the bottom of the pan leaves a line.
  • Sterilise 2 x 480g jars by putting them through the dishwasher cycle (or washing thoroughly), and dry them in the oven at 120°c.
  • Remove the saucepan from the heat and spoon the chutney into the warm, sterilized jars. Seal and label.
  • Set chutney aside for at least 2 weeks before opening.

Notes

This recipe is made with our  Rainforest Honey
Keyword chilli chutney, chutney recipe, honey chutney

Recipe Ingredient – Rainforest Honey

More recipes

Honey, Apple and Chilli Chutney Recipe

Honey Apple and Chilli Chutney

This tasty sweet and hot Honey Apple and Chilli Chutney will keep for up to 3 months. Delicious with cold meats and cheese.
Prep Time 10 minutes
Cook Time 2 hours
Course Side Dish

Ingredients
  

  • 1140 g apples peeled, cored, and diced
  • cups light muscovado sugar found at local supermarkets
  • 1/4 cup Rainforest Honey
  • 3 cups golden raisins
  • 3 onions peeled and chopped
  • 2 tsp mustard seeds
  • 2 tsp ginger
  • 1 tsp salt
  • 2 red chilli seeded and finely chopped
  • 3 cups cider vinegar

Instructions
 

  • Put all ingredients in a large stainless-steel saucepan or jam pan and stir well with a wooden spoon
  • Place the pan over a medium heat and gradually bring to a boil. Simmer over a medium heat for 1.5 - 2 hours, stirring occasionally, until the chutney is thick and all the liquid has been absorbed and evaporated.
    Keep a close eye on the chutney for the last 30 minutes of cooking, stirring frequently to keep it from sticking. It is done when a spoon drawn across the bottom of the pan leaves a line.
  • Sterilise 2 x 480g jars by putting them through the dishwasher cycle (or washing thoroughly), and dry them in the oven at 120°c.
  • Remove the saucepan from the heat and spoon the chutney into the warm, sterilized jars. Seal and label.
  • Set chutney aside for at least 2 weeks before opening.

Notes

This recipe is made with our  Rainforest Honey
Keyword chilli chutney, chutney recipe, honey chutney
Honey, Apple and Chilli Chutney Recipe

Honey Apple and Chilli Chutney

This tasty sweet and hot Honey Apple and Chilli Chutney will keep for up to 3 months. Delicious with cold meats and cheese.
Prep Time 10 minutes
Cook Time 2 hours
Course Side Dish

Ingredients
  

  • 1140 g apples peeled, cored, and diced
  • cups light muscovado sugar found at local supermarkets
  • 1/4 cup Rainforest Honey
  • 3 cups golden raisins
  • 3 onions peeled and chopped
  • 2 tsp mustard seeds
  • 2 tsp ginger
  • 1 tsp salt
  • 2 red chilli seeded and finely chopped
  • 3 cups cider vinegar

Instructions
 

  • Put all ingredients in a large stainless-steel saucepan or jam pan and stir well with a wooden spoon
  • Place the pan over a medium heat and gradually bring to a boil. Simmer over a medium heat for 1.5 - 2 hours, stirring occasionally, until the chutney is thick and all the liquid has been absorbed and evaporated.
    Keep a close eye on the chutney for the last 30 minutes of cooking, stirring frequently to keep it from sticking. It is done when a spoon drawn across the bottom of the pan leaves a line.
  • Sterilise 2 x 480g jars by putting them through the dishwasher cycle (or washing thoroughly), and dry them in the oven at 120°c.
  • Remove the saucepan from the heat and spoon the chutney into the warm, sterilized jars. Seal and label.
  • Set chutney aside for at least 2 weeks before opening.

Notes

This recipe is made with our  Rainforest Honey
Keyword chilli chutney, chutney recipe, honey chutney
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