Old Fashioned Scottish Apple and Ginger Chutney
Experience the timeless charm of homemade **Old Fashioned Scottish Apple and Ginger Chutney**, a tangy-sweet delight that combines the crispness of tart apples, the warmth of fresh ginger, and the subtle spice of cinnamon and cloves. This slow-cooked chutney is perfectly balanced with golden raisins, brown sugar, and a splash of apple cider vinegar, creating a rich, jam-like texture that deepens in flavor over time. A hint of optional chili flakes adds a gentle kick for those who crave a touch of heat. Ideal for pairing with sharp cheeses, charcuterie, or crusty bread, this traditional Scottish condiment is simple to prepare yet impressively versatile. Plus, it's a fantastic make-ahead recipe, as the chutney only gets better the longer it sits. Elevate your pantry staples with this classic, flavorful preserve that's sure to become a favorite.
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Ingredients
- 1000 grams Tart apples (e.g., Granny Smith)
- 500 grams Onions
- 50 grams Fresh ginger
- 300 grams Brown sugar
- 200 grams Golden raisins (sultanas)
- 350 milliliters Apple cider vinegar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 1 teaspoon Salt
- 0.5 teaspoon Chili flakes (optional)
Directions
Step 1
Peel, core, and dice the apples into small cubes (roughly 1 cm). Set aside.
Step 2
Peel and finely chop the onions.
Step 3
Peel the fresh ginger and finely grate it.
Step 4
In a large, heavy-bottomed saucepan, combine the diced apples, onions, grated ginger, golden raisins, brown sugar, apple cider vinegar, ground cinnamon, ground cloves, and salt.
Step 5
If using chili flakes for a slight kick, add them now.
Step 6
Place the saucepan over medium heat and stir gently to combine the ingredients.
Step 7
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer for about 90 minutes, stirring occasionally.
Step 8
As the chutney cooks, the apples and onions will soften, and the mixture will thicken. Ensure you stir more frequently toward the end of the cooking time to prevent sticking.
Step 9
Once the chutney has reached a thick, jam-like consistency, remove it from the heat.
Step 10
While still hot, ladle the chutney into sterilized jars, leaving about 1 cm of headspace at the top.
Step 11
Seal the jars tightly and let them cool to room temperature. Store in a cool, dark place for at least 2 weeks to allow the flavors to mature.
Step 12
Serve with cheese, cured meats, or fresh bread. Once opened, store jars in the refrigerator.
Nutrition Facts
| Serving size | (2413.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2585.9 |
| Total Fat 3.4g | 0% |
| Saturated Fat 1.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2513.3mg | 0% |
| Total Carbohydrate 649.9g | 0% |
| Dietary Fiber 44.3g | 0% |
| Total Sugars 557.3g | |
| Protein 14.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 562.1mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 4396.5mg | 0% |
Source of Calories