By Mark Breen of Seasonal Kitchen


(makes over 1 litre)

  • 1tbsp olive oil
  • 500g red onions - peeled and chopped
  • 500g apples - peeled, cored and chopped
  • 300ml red wine vinegar
  • 100g sugar
  • 200g dark brown soft sugar
  • 1tsp ground cinnamon
  • 1/2tsp ground nutmeg
  • 1/4tsp ground allspice
  • 1/4tsp cayenne pepper or chilli powder
  • 1 pinch salt


  1. In a large saucepan, heat the olive oil gently and add the onion.
  2. Cook over a low heat till soft and nearly caramelised, stirring occasionally. Do not let the onion brown; instead, cook till soft and translucent.
  3. Add all remaining ingredients. Bring to the boil, reduce heat, and cover. Simmer for 30 minutes, stirring frequently, until the apples are tender.
  4. Immediately spoon the chutney into hot, sterilised jars and seal. Once cooled, store in a cool, dark place. After opening, the chutney should easily keep 3 to 4 weeks in the fridge.

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