eating chutney

Autumn chutney

This tangy chutney is perfect for preserving an excess of Autumn vegetables. It’s the ideal accompaniment  to cheese and crackers.

chutney ingredients

I know this isn’t technically baking but it’s a recipe I often make at this time of year to use up a surplus of vegetables grown in our garden. It’s especially good for using up bashed and bruised windfall apples and green tomatoes that just won’t ripen.

I love it because you can enjoy home grown produce all year round. If you prepare your jars well, it will keep for ages. The longest I’ve managed to keep some for is just over a year; I’m sure it could last longer, just not in our greedy house!!

chutney jars

I like to make my chutney quite chunky but you could cut the vegetables smaller for a smoother consistency. Feel free to alter the amount of pickling spice depending on how much of a kick you like it to have. I like it quite mild so only use 1tbsp. It takes a while to prepare all the vegetables but then you can just leave it to cook. Your house will smell of vinegar for the whole day but I promise it’s worth it!

Chutney on cracker and cheese


based on a recipe from my wonderful granny


  • 950g red or green tomatoes
  • 495g onions
  • 600g cooking apples (can use eating apples, they will stay in whole lumps)
  • 450g demerara sugar
  • 430ml malt vinegar
  • 1 tsp salt
  • 1-2tbsp pickling spice, tied loosely in a muslin bag


1. Plunge the tomatoes into boiling water for a few seconds, then remove their skins.

2. Core and peel the apples (keep these in water with a little lemon juice to stop them from going brown).

3. Chop the onions, tomatoes and apples into small chunks, roughly the same size.

4. Place all the ingredients into a large pan (do not use a lid, the liquid needs to evaporate).

5. Bring to the boil and simmer gently, stirring occasionally for 2-3 hours or until the mixture is thick and pulpy.

6. Sterilise jars by cleaning in hot, soapy water, then rinse well. Place the jars on a baking tray and put them in the oven to dry completely (120°C fan/140°C). Soak the lids in boiling water.

7. Remove the pickling spice bag. Spoon or pour (I find a small jug useful) the hot chutney into the hot jars. If you put the lids on when the jars are hot, it will create a good seal.

Lainey x


2 thoughts on “Autumn chutney

    • Hello Lindsey, apologies for such a long delay, I always forget to check for comments! Thank you for your interest in my recipe. I haven’t made this since last Autumn but I seem to recall it makes about 4-5 jam jars (Bonne maman size). If you are making a larger quantity of chutney, I would recommend making in separate batches. Increasing the ingredients can take much longer to get to the desired consistency as it takes longer for the liquid to evaporate. Happy cooking, Lainey x

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