Spicy Apple/Quince Chutney

Spicy Apple/Quince Chutney

This is a richly spiced tangy preserve. It can be served with aged cheeses or pate as an appetizer or with any roasted meat as the main course. I like it with my poppadoms.


  • 2 kg apples or quince peeled, cored, and sliced into 1/2 chunks
  • 1 large yellow onion finely chopped
  • 80 g raisins
  • 90 g dark brown sugar
  • 80 g white sugar
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon fennel seeds
  • 200 ml vinegar - white wine or apple cider
  • 100 ml water
  • Juice of 1 lemon


  1. Grind the spices
  2. Combine all the ingredients in a large jam pan. Stir to dissolve sugar and bring to a boil over high heat.
  3. Reduce heat and boil gently, stirring occasionally, for 30 - 45 minutes until mixture is thick enough to mound on a spoon.
  4. While the chutney is cooking prepare your jars. I usually wash them in soapy water and put them in the oven in a water bath for 10-15 mins.
  5. Ladle hot chutney into hot jars, leaving 3 cm of headspace.
  6. Allow flavors to develop in a cool, dark place for 1 to 2 months before serving.

Recipe Notes

Adapted from All Four Burners