Nigella Apple Chutney

There’s something about simmering apples, vinegar, and spice that just feels like home. My gran used to make chutney the same day she’d roast a ham — you’d walk in from the cold, and the whole house would smell like sweet onions and cloves and warmth. This Nigella-inspired apple chutney brings back that same coziness but with a bit of a twist — dried cranberries, turmeric, cumin… It’s old-school meets pantry-luxe.

It only takes about an hour to make, but the flavour payoff? Ridiculous. Honestly, if you’ve never had homemade chutney with a bit of cheddar or tucked into a Christmas sandwich, you’ve been robbed. And this one? It’s tart, sweet, gently spiced, and absolutely begging to be spooned over roast pork or stirred through leftover stuffing. I keep jars tucked in the fridge “just in case,” which always turns into “just because.”

Why You’ll Love It

• Ready in an hour — not one of those all-day canning projects.
• Perfect for gifting — wrap up a jar with a ribbon and you’re everyone’s favourite.
• Plays well with everything — cheese boards, meats, toasties, even spooned on curry.
• Keeps for weeks — and the flavour actually gets better over time.
• Smells like a hug while it’s simmering away on the hob.
• Flexible spice — make it your own if you’re into heat or extra ginger.

Ingredients

• 4 to 5 cooking apples, peeled, cored, chopped small (about 4½ cups)
• 1½ cups dried cranberries
• 1 onion, finely chopped
• 1 cup cider vinegar
• 1 cup super-fine sugar
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp Maldon salt (or 1 tsp regular table salt)
• 4 sealable jars (250mL each), vinegar-proof lids

How to Make It

Prep the apples and take your time:

Peel, core, and chop your apples small — not quite diced, but you want texture. I find the chopping a bit meditative, especially if the telly’s on in the background.

Get everything in the pot:

Toss all the ingredients into a medium saucepan. Yep, everything — don’t overthink it. Give it a good stir so the spices get around.

Bring it to a gentle bubble:

Set the heat to medium and let it come to a proper boil, stirring now and then so nothing sticks to the bottom. It’ll smell incredible by minute five.

Simmer low and slow:

Once it’s bubbling, turn the heat right down and let it do its thing for about 45 minutes. Keep it uncovered and give it the occasional stir. It’s done when the fruit is soft and the chutney’s thickened up — not gloopy, just nicely jammy.

Sterilize your jars like a pro:

While it simmers, wash your jars and lids with hot soapy water, rinse well, and pop them in a low oven (around 120°C) for 10–15 minutes to dry. Keep them warm until you’re ready to fill — you don’t want hot chutney in cold glass.

Fill ‘em up:

Spoon the chutney into warm jars — leave a tiny bit of space at the top — then seal immediately. If you’re lucky, you’ll hear a satisfying little “pop” as they cool.

Common Mistakes and How to Dodge Them

My chutney’s too runny — what gives?
It probably needed a bit longer to simmer. Let it bubble gently until it thickens, but remember it’ll firm up more as it cools.

It’s way too vinegary!
Totally normal at first. The acidity calms down after a few days in the jar. Let it rest.

Can I skip sterilizing the jars?
Nope. If you want it to last more than a weekend, don’t skimp. Dirty jars = spoiled chutney.

I used eating apples and it’s too sweet…
That’ll do it! Stick to tart cooking apples like Bramleys or Granny Smiths for balance.

Storage and Reheating

Fridge: Once opened, store in the fridge — good for 2 weeks easy.
Freezer: Yes, you can freeze chutney! Use freezer-safe containers and thaw in the fridge overnight.
Microwave or stove: Just warm a spoonful if you like it slightly heated with meats or cheese — 10 seconds in the microwave or low heat on the hob.

Frequently Asked Questions

Can I swap the cranberries?
Yep — raisins, chopped dried apricots, or sultanas work fine.

How long does it keep sealed?
About 3 months unopened, as long as the jars were sterilized properly and stored somewhere cool and dark.

Can I make it spicier?
Definitely. A pinch of chili flakes or a smidge of fresh grated ginger adds lovely warmth.

Is it meant to be sweet or savoury?
Both! It’s that perfect in-between — sweet from the fruit, savoury from the onions and spices. Kind of magical, honestly.

Nutrition Facts (Per Serving):

Calories: 104
Fat: 0.1g
Carbs: 26g
Sugar: 23g
Protein: 0.5g
Sodium: 56mg

Try More Nigella Recipes:

• Nigella Chocolate Banana Muffins
• Nigella Chili Jam
• Nigella Gooseberry Chutney