Roasted Garlic & Apple Chutney Recipe | Abel & Cole

Roasted Garlic & Apple Chutney

Cooking time
Serves10 people
Vegans

This is a great chutney to make at the start of the apple season, so it has enough time to settle before the Christmas cheesefest begins.

7 ratings

Ingredients

  • 1.5kg apples, cored and roughly chopped into small chunks
  • 1 whole bulb of garlic
  • 3 large onions, peeled and chopped into small chunks
  • A couple of large handfuls of raisins
  • 2 mugs of cider vinegar
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp mixed spice (or make your own with a pinch of ginger and one of cinnamon)
  • 1 tsp salt
  • 1 mug of brown sugar (white will also do)
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Method

1. Preheat the oven to 190°C/375°F/gas 5.
2. The first thing to do is slice the very top off the garlic bulb so that you can just see the flesh of the garlic cloves through the skin. Pop this onto a baking tray, top side up, and into the oven.
3. The garlic should take about 45 mins to roast, so start preparing and cooking the other ingredients meanwhile.
4. Put all the other ingredients into a large saucepan and bring to the boil. Give them a stir now and then and bring back to a simmer. When your garlic is roasted (it'll be soft and squishy), squeeze the garlic from the root end out of the bulb and into the pot. Let the chutney simmer uncovered for about 1½-2 hrs, stirring from time to time. Feel free to add a little more sugar or vinegar to the pot to get your chutney the way you like it.
5. The chutney should be ready when it becomes a thick porridge-like consistency. Spoon this into sterilised jars, close, cool and store in the cupboard until December. Give everyone chutney for Christmas!
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