Forktionary

Old Fashioned Scottish Apple And Ginger Chutney Recipe

Embrace the flavors of autumn with this delightful Old Fashioned Scottish Apple & Ginger Chutney! This family recipe combines sweet, tart apples with a spicy kick of ginger, creating a versatile condiment perfect for everything from ploughman's lunches to curries. Made with readily available ingredients, including windfall apples, this chutney is surprisingly easy to make and offers a mellow, mild flavor profile that's both comforting and exciting. Learn how to elevate your cold meats, cheeses, pies, pasties, tagines, and stews with this unique and flavorful preserve – a true taste of Scotland! #applesauce #chutney #scottishrecipe #ginger #autumnrecipe #fallrecipe #preserve #homemade #easyrecipe

Prep Time 30 mins
Cook Time 135 mins
Calories 711.9 kcal
Protein 5g
Rating 5.0 (3 Reviews)
Old Fashioned Scottish Apple And Ginger Chutney 15

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Old Fashioned Scottish Apple And Ginger Chutney

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Old Fashioned Scottish Apple And Ginger Chutney? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Old Fashioned Scottish Apple And Ginger Chutney

  1. Wash and peel the apples. Core and chop them into roughly 1cm pieces.
  2. Peel and finely grate the ginger.
  3. In a large, heavy-bottomed pan, combine the chopped apples, grated ginger, sugar, vinegar, and salt.
  4. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
  5. Reduce the heat to low, and simmer uncovered for 120-135 minutes, or until the chutney has thickened considerably and reached a jam-like consistency. Stir occasionally to prevent burning and to ensure even cooking.
  6. Remove from heat and stir in the raisins and cinnamon.
  7. Ladle the hot chutney into sterilized jars, leaving a small gap at the top. Seal immediately and allow to cool completely.
  8. Once cooled, check the seals by pressing down on the lid – if it doesn’t flex, the jar is sealed. Store in a cool, dark place for at least 4 weeks to allow the flavours to mature. The chutney will keep for several months.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

619g

Fat

0g

Carbs

59g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Very Low Carbs Jams And Preserves Canning Condiments Etc Fruit Vegetables French Easy European Fall Picnic Vegetarian English Scottish Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Low In Something Apples Onions Taste Mood Savory To Go Presentation Served Cold 3 Steps Or Less Technique 4 Hours Or Less