Delia Smith Apple Chutney

I can still smell the tang of vinegar curling through Mum’s kitchen, where chutneys simmered away in big bubbling pots every autumn. She never measured—just tossed things in with a wisdom I’ve only come to respect after many a sticky mess of my own. Delia Smith’s apple chutney brings me right back to those slow, amber-toned afternoons: apples freshly picked, the garden a mess of windfall, and the comforting clink of jars cooling on the counter.

This isn’t one of those hours-on-the-hob chutneys either. It’s quick—15 minutes kind of quick—but still layered, warm, and alive with British spice. The mix of Granny Smiths, shallots, sweet dates, and balsamic vinegar creates a chutney that’s sharp, sweet, and exactly what you want with cold meats, strong cheeses, or even spooned over a breakfast muffin if you’re feeling rebellious.

Ingredients List

• 3 oz (75 g) fresh stoned dates — Sweet, sticky base; dried dates will work, just soak first.
• 2 small Granny Smith apples — Tart and firm; leave the peel on for texture and colour.
• 1/3 teaspoon allspice berries — Adds warmth; if you don’t have whole, ground allspice will do.
• 2 whole cloves — A deep, sweet spice note that rounds it all out.
• 3 tablespoons balsamic vinegar — Rich and slightly syrupy; gives that dark tangy depth.
• 2 shallots, peeled and roughly chopped
• Pinch of cayenne pepper — Just a whisper of heat.

How to Make It

1. Crush the spices.
   Use a pestle and mortar to grind your allspice berries and cloves into a coarse powder. The smell is the first thing that hits you—warming, heady, almost festive.
2. Prep the apples.
   Slice them in half lengthwise, core them, and leave the skin on. Trust me, the peel gives it a rustic finish.
3. Blend the lot.
   Toss apples, dates, chopped shallots, ground spices, balsamic vinegar, and cayenne into your food processor.
4. Pulse to chop.
   Don’t blitz it into mush! Use the pulse button until it’s finely chopped but still textured.
5. Chill it.
   Scoop the chutney into a serving bowl, cover with clingfilm, and pop it in the fridge to chill. It thickens and matures a bit more as it rests.

I got distracted halfway and left mine out on the side once—still fine, but the vinegar got a bit too punchy.

Common Mistakes

Why is my apple chutney too watery?
You may have over-processed it. Try pulsing instead of blending continuously to keep a chunkier consistency.

Can I cook this chutney instead of blending?
You can, but that’s a different recipe. This one’s meant to be quick and raw, with a bright, zingy freshness.

Why does mine taste too sharp?
You’ve probably used too much vinegar or underripe apples. Add a bit of honey or brown sugar to mellow it.

Mine’s bland – what went wrong?
I’ve done this too—forgot the cayenne. Even a pinch makes a difference.

Storage and Reheating Tips

Fridge:
Store in a sealed glass jar or airtight container for up to 2 weeks. It actually gets better after a day or two.

Freezer:
Freeze in small containers or zip bags for up to 3 months. Defrost overnight in the fridge.

Reheating:
While this chutney is typically served cold, if you want it warm:

• Microwave: 10-second bursts with stirring.
• Stovetop: Low heat, just until warmed.

What to Serve With It

• Sharp Cheddar or Stilton — The chutney’s sweetness cuts through the saltiness of the cheese.
• Roast Pork or Ham — It’s a classic pairing; apple and pork are old mates.
• Toasted Bread or Oatcakes — Great as a quick canapé or part of a cheeseboard.

FAQ Section

Can I make this chutney without a food processor?
Yes, just chop everything finely by hand. It’ll take longer, but your patience will show in the texture.

Can I use apple cider vinegar instead of balsamic?
Yes, though the flavour will be brighter and more acidic. Add a touch of brown sugar to balance it.

Is it vegan?
Absolutely. Just double-check your balsamic vinegar label—some cheaper ones add caramel or gelatin.

Can I can or preserve it for longer storage?
Because it’s a raw chutney, it’s not suitable for traditional canning. Stick to fridge or freezer storage.

Try More Recipes:

• Delia Smith Chicken Basque
• Delia Smith Gammon In Cider
• Delia Smith Roast Chicken
• Delia Smith Potato Salad