Description
This easy and delicious homemade Raspberry Chutney is best served as part of a cheeseboard or with meat.
Ingredients
Units
Scale
- 450g (1lb) apples, peeled and chopped
- 225g (1/2 lb) onions, peeled and finely chopped
- 900g (2 lbs) raspberries, washed
- 340g (3/4 lb) brown sugar
- 500ml (2 cups) malt vinegar
- 1 lemon, juice and rind
- 1 vanilla pod
- 6g (1 tsp) ground cinnamon
- 2g (1 tsp) dried chilli flakes
Instructions
- Place all the ingredients in a large saucepan.
- Stir over a medium heat until all the sugar has dissolved.
- Turn up the heat until a boiling point is achieved, turn down the heat so that a consistent simmer is reached.
- Cook for 1½ hours or until the mixture has thickened. Don’t forget to give it a stir every now and then to make sure stuff doesn’t burn at the bottom of the pan.
- Remove the vanilla pod, then pour the chutney into hot sterilized jars and seal immediately.
- Store in a cool dark place and let it mature for at least a month before opening.
- Serve as part of a cheeseboard. Enjoy!
Notes
- Raspberries have got pips and some people don’t like them. If this is you, place all the ingredients, except for the sugar, in a pot and cook gently until all the fruit is super soft. Rub them through a nylon sieve and return to the pan. Add the sugar and stir over a low heat until this has dissolved. Continue to simmer for 1½ hours and follow the remainder of the recipe.
- If you’re planning on using whole spices, place them in a muslin bag, which you can remove towards the end of cooking time.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Chutney
- Method: Boil
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 68
- Sugar: 13 g
- Sodium: 4.4 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16.4 g
- Fiber: 2.4 g
- Protein: 0.5 g
- Cholesterol: 0 mg