A Cauldron of Cider Chutney Recipe | Abel & Cole

A Cauldron of Cider Chutney

Cooking time
Serves3-4 people
A Cauldron of Cider Chutney

Tumble these fruits into your cauldron and let it bubble away. A real Hallowe’en treat and gorgeous with our new Santa Gadea organic goat’s cheese.


  • 400g apples, finely diced
  • 300g pears
  • 300g onions, finely chopped
  • 150ml cider vinegar
  • 50ml cider (plus a little extra, if needed)
  • 175g honey
  • 150g prunes, stoned and chopped
  • 3 fresh bay leaves
  • 1 cinnamon stick
  • 2 tsp mixed spice
  • A pinch of salt
  • A thumb of fresh ginger, peeled and finely diced
  • A pinch of chilli powder
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1. Place all ingredients into a large, heavy pan.
2. Slowly bring to the boil. Lower heat. Simmer for 30 mins to 1 hour, stirring regularly. If it starts to dry out toward the end of cooking, trickle in a bit more cider.
3. The chutney’s ready when it’s glossy, thick and nicely melded (and the fruit & veg has kept its shape). The ultimate test is to drag a wooden spoon through the pan; if it separates enough to reveal the base of the pan, it’s done.
4. Taste toward the end. Add a little more mixed spice, ginger or chilli, as needed.
5. Place in sterilised jars with plastic-coated screw-top lids while it’s warm.
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