Apple and juniper chutney

Name: Apple and juniper chutney
Total time: 1 h 20 min
Yield: ± 4 jars of 250 ml
Ingredients: 1 kg sour apples, peeled and diced; 2 onions, finely chopped; 100 g raisins; 250 ml cider vinegar at 5 %; 200 g brown sugar; 12 dried juniper berries, finely ground in a mortar; 1 teaspoon mustard seeds; 1 piece of fresh ginger of 3 cm, grated; 1 cinnamon stick; 1 teaspoon salt

Updated on 9 October 2026

Makes: ± 4 jars of 250 ml
Time: 20 min + 1 hr cooking
From: Common juniper

Ingredients

1 kg sour apples, peeled and diced
2 onions, finely chopped
100 g raisins
250 ml cider vinegar at 5 %
200 g brown sugar
12 dried juniper berries, finely ground in a mortar
1 teaspoon mustard seeds
1 piece of fresh ginger of 3 cm, grated
1 cinnamon stick
1 teaspoon salt

Method

Put all the ingredients in a wide, heavy-based pan, preferably stainless steel or enamel.
Bring to the boil, turn the heat low and simmer gently for 45–60 minutes. Stir regularly, especially towards the end, so nothing catches.
The chutney is ready when it is thick and a trail remains when you draw a spoon across the bottom of the pan.
Remove the cinnamon stick.
Fill hot, sterilised jars to 1 cm below the rim and seal at once. Turn the jars upside down for 5 minutes and leave to cool.
Leave the chutney to mature for at least 2 weeks before opening. Lovely with cheese, pâté, cold meats or game.

Storing: 6 months in a cool, dark place; once opened, in the fridge and eaten within 4 weeks. Juniper is protected in nature reserves: buy the berries dried or pick them in your own garden.