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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Recipe Information
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)
Instructions
Peel, core, and dice the apples into small cubes (roughly 1 cm). Set aside.
Peel and finely chop the onions.
Peel the fresh ginger and finely grate it.
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.
If using chili flakes for a slight kick, add them now.
Place the saucepan over medium heat and stir gently to combine the ingredients.
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer for about 90 minutes, stirring occasionally.
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.
Once the chutney has reached a thick, jam-like consistency, remove it from the heat.
While still hot, ladle the chutney into sterilized jars, leaving about 1 cm of headspace at the top.
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.
Serve with cheese, cured meats, or fresh bread. Once opened, store jars in the refrigerator.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 649.9 g | 236% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 557.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4396 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
