S P I C E D & B A L S A M I C C H U T N E Y


When God gives you lemons, make lemonade…When Gran gives you apples, make chutney, and with such a sweet, dark and rich blend, what more could you want?

This easy chutney was created because we didn’t have cider vinegar and were lacking in sugar. With an abundance of balsamic and funds running low, we were forced to adapt. However, if our families agree with our tastebuds, then this chutney will be a Christmas staple. Make it weeks in advance and leave all those wonderful flavours to blend; you can even send it back to Granny to fill her stocking.


You will need:

  • 1 kilo of cooking apples (homegrown if you can)
  • 320 grams of light muscovado sugar
  • 500ml of balsamic vinegar
  • 2 teaspoons of ground ginger
  • 2 teaspoons of mustard seeds
  • 1/2 tablespoon of cinnamon
  • 1/2 teaspoon of salt
  • 2 teaspoons of allspice


Put all the ingredients in a massive pan and boil down for about an hour, stirring occasionally. If you can, try and resist the temptation to eat straight away and place in sterilised jars for a minimum of four weeks. We can guarantee your chutney will have strengthened in flavour and have caramelised to a beautiful shiny glaze.