Wiking’s apple chutney

This is a lovely mild apple chutney that is quite addictive. Once you start using it on toast with cheese you’ll find it hard to stop.

What to use:

    2 onions
    1 kg apples (not too sweet)
    1 cup (2dl) white wine vinegar or apple cider vinegar
    2 cups (3-3.5dl) sugar
    1/2-1 cup (1-2dl) raisins
    1 teaspoon yellow mustard seeds
    1.5 teaspoons   
    1 tablespoon
    ground dried ginger OR
    fresh grated ginger
    1-2 cloves of garlic
    1 pinch cayenne pepper
    1 teaspoon salt

What to do:

  • Peel and chop the onions
  • Peel, core and dice the apples
  • Put onions, apples, vinegar, sugar and raisins in a pot
  • Cover and let boil for about 10 minutes
  • Crush the mustard seeds lightly
  • Add mustard, ginger, pressed garlic, cayenne pepper and salt to the pot
  • Keep boiling for about 30 minutes with the lid not quite covering, stirring now and then
  • Pour into clean hot jars and fasten lids straight away.

Keep jars in a cool place. The chutney can be frozen.


You can do this with other fruit too, e.g., peaches, plums, apricots, mangos, guavas.

For a spicier variety, try dried chillies (crushed). You can also experiment with cinnamon (in sticks; take them out before filling on jars), cloves (also to be removed), turmeric, asafetida, anise seeds, brown in stead of white sugar, etc., etc. Tie spices to be removed in gauze.



Page created on September 18, 2005

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