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The Best Crab Apple Chilli Chutney Recipe

This crab apple chilli chutney is perfect to go with cheese or pork. The tartness from the apples and the heat from the chillies is a perfect combination condiment.

crab apple chilli chutney uk recipe

Crab Apple Chilli Chutney

Crab apple chilli chutney is a delicious condiment that perfectly balances the sweetness of crab apples with the heat of chillies. This chutney is a great accompaniment to pork or cheese, as it adds a tangy and spicy flavour to these dishes.

The sweetness of the crab apples complements the richness of pork, while the heat of the chillies cuts through the creaminess of cheese.

Additionally, crab apple chilli chutney can be paired with other meats such as chicken or lamb, or even used as a spread on sandwiches. Its versatile flavour profile makes it a great addition to any meal. Try my crab apple jelly recipe, it great addition when making gravy.

Do I need to peel and core the crab apples?

I didn’t peel my crab apples but you can if you want. The skins break down during the cooking process.

On the other hand, coring the crab apples is essential to ensure that the chutney has a smooth and consistent texture. The core of the crab apple is tough and fibrous, and can be difficult to break down during cooking.

By removing the core, you can ensure that the chutney is free from any unwanted bits of tough, fibrous material. So, while it may be possible to skip peeling the crab apples, coring them is an essential step in making a delicious and smooth-textured chutney.

Ingredients

  • 520 g Crab Apples (Cored and chopped into small pieces)
  • 200 g Brown Sugar
  • 1 Onion (Finely chopped)
  • 2 Chillies (Finely Chopped)
  • 1 tsp Ground Ginger (or 1.5cm fresh ginger)
  • 2 tsp Turmeric
  • ½ pint Cider Vinegar
  • 1 tsp Salt
crab apple chilli chutney cooking in a stainless steel pan

How to make crab apple chilli chutney

STEP 1: Put all the ingredients in a stainless steel pan. Bring to the boil then reduce the heat and gently simmer, stirring occasionally for about 35 – 40 minutes or until most of the liquid has evaporated.

STEP 2: You should have a thick consistency. Give it a taste to see if you’re happy. If you want it sweeter add more sugar and stir until melted. Pour into the sterilised jars and seal with the lids. See Damson Jam recipe on how to sterilise jars.

How to serve crab apple chutney

Crab apple chilli chutney is a versatile condiment that can be served in a variety of ways. It is a perfect accompaniment to pork or cheese, and can be served alongside these dishes as a dipping sauce or spread. Simply spoon the chutney onto the plate or cheese board, and let your guests help themselves.

You can also use crab apple chilli chutney as a glaze for meats such as chicken or lamb. Brush the chutney onto the meat during the last few minutes of cooking, and let it caramelize to create a deliciously sticky and tasty coating.

Additionally, crab apple chilli chutney can be used as a sandwich spread, or as a topping for crackers or crostini. Its sweet and spicy flavour profile makes it a great addition to any appetizer or snack platter. So, whether you’re serving a main course or a simple snack, crab apple chilli chutney is a versatile and delicious condiment that is sure to impress.

crab apple chutney in a jar recipe UK
crab apple chilli chutney uk recipe

The Best Crab Apple Chilli Chutney Recipe

Rachel
Tangy chutney with a kick. Lovely with pork or cheese.
No ratings yet – be the first to rate this recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine British
Servings 2 – 3 Jars
Calories 394 kcal

Ingredients
  

  • 520 g Crab Apples (Cored and chopped into small pieces)
  • 200 g Brown Sugar
  • 1 Onion (Finely chopped)
  • 2 Chillies (Finely Chopped)
  • 1 tsp Ground Ginger (or 1.5cm fresh ginger)
  • 2 tsp Turmeric
  • ½ pint Cider Vinegar
  • 1 tsp Salt

Instructions
 

  • Put all the ingredients in a stainless steel pan. Bring to the boil then reduce the heat and gently simmer, stirring occasionally for about 35 – 40 minutes or until most of the liquid has evaporated.
    520 g Crab Apples, 200 g Brown Sugar, 1 Onion, 2 Chillies, 1 tsp Ground Ginger, 2 tsp Turmeric, ½ pint Cider Vinegar, 1 tsp Salt
  • You should have a thick consistency. Give it a taste to see if you're happy. If you want it sweeter add more sugar and stir until melted. Pour into the sterilised jars and seal with the lids.
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Nutrition

Calories: 394kcalCarbohydrates: 97gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 804mgPotassium: 524mgFiber: 6gSugar: 86gVitamin A: 380IUVitamin C: 54mgCalcium: 88mgIron: 2mg
Keyword crab apple recipe
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