Blackcurrant and apple chutney

(Source unknown. Makes ~1.5L of chutney. Serve with cold roast beef or lamb, corned meats, or grilled steaks, chops or sausages.)


  • 500g cooking apples, peeled and diced
  • 250g sultanas
  • 500g onions, chopped
  • 1⅓ cups brown sugar
  • 2 cups cider vinegar
  • ½ tspn cayenne pepper
  • 2 tspns ground ginger
  • 2 tspns ground allspice
  • 1 tblspn salt
  • 500g blackcurrants


Place all ingredients except blackcurrants in a large stainless steel or enameled saucepan. Bring to a slow simmer, stirring occasionally. Simmer, uncovered, for 1 hour.

Add blackcurrants and continue to cook, stirring occasionally, for a further hour or until thick.

Pour hot chutney into sterilised jars, cover with paper towels until cool, seal and label.