Apple Chutney

I love serving this with cheese—especially a ripe Camembert or a strong blue cheese.


11⁄2 cups apple cider vinegar
11⁄2 cups sugar
11⁄2 lbs apples, I suggest Granny Smiths
3 tablespoons lemon juice
3 tablespoons orange juice
1 inch ginger, peeled and finely chopped
1 teaspoon salt
1 cup golden raisins
grated zest from 1 lemon
grated zest from 1 orange

  1. Bring vinegar and sugar to boil in a pot.
  2. Boil until the sugar is dissolved.
  3. Peel and core the apples and cut them into small cubes.
  4. Add the apples to the pot with ginger, lemon and orange juice, salt, golden raisins, and citrus zests.
  5. Let the mixture simmer for 45 minutes.
  6. Cool and pour into jars.
  7. The chutney keeps in the fridge for 1 week.

Photography by
Colin Cooke