Honey Cider Chutney

Cooking time
Serves3-4 people

Bubble these autumn fruits in your cauldron for a magic chutney. Ace for Hallowe’en or Christmas gifts and scarily good with our new Santa Gadea goat’s cheese.


  • 400g apples, finely diced
  • 300g pears
  • 300g onions, finely chopped
  • 150ml cider vinegar
  • 50ml Dunkerton’s cider (plus a little extra, if needed)
  • 175g honey
  • 150g prunes, destoned and chopped
  • 3 fresh bay leaves
  • 2 tsp mixed spice
  • A pinch of salt
  • 1 thumb of fresh ginger, peeled and finely diced

Hop to www.abelandcole.co.uk/chutneyblog to see how to sterilise your jars.

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1. Put all the ingredients into a large, heavy pan.
2. Slowly bring to the boil. Lower heat. Simmer for 30 mins to 1 hr. Stir regularly. If it starts to dry out towards the end of cooking, trickle in a little more cider.
3. The chutney’s ready when it’s glossy, thick and nicely melded together, though you want to keep discernible pieces of fruit/veg throughout. To test it’s done; drag a wooden spoon through the pan. If it parts enough to reveal the base of the pan, it’s done.
4. Place in sterilised jars with plastic-coated screw-top lids while it’s still warm.
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