Get a true taste of the island of Ireland with this delicious Spiced Apple Chutney recipe from Newforge House. Made with tangy Bramley apples, mellow dates and sweet sultanas, this chutney is the perfect balance of sweet and sour which allows it to cut through strong, salty flavours. It pairs particularly well with cheese. At Christmas time it is also delicious with cold cooked ham or slices of leftover turkey. It will be at its very best around two weeks after bottling when all the flavours have had time to develop.


1 litre of apple cider vinegar
450g granulated sugar
1kg Bramley apples, peeled, cored and roughly chopped
300g eating apples, peeled, cored and roughly chopped
200g stoned dates, chopped
250g sultanas
250g onions, finely chopped or crushed
2 large garlic cloves, finely chopped or crushed
1 tsp cayenne pepper
1 tsp paprika
1 thumb-sized piece of fresh ginger, finely grated
2 tsp salt

You will need:

A large preserving or non-corrosive pan
Sterilising jars
Vinegar proof lids


Put all the ingredients, except the eating apples, into a preserving pan, or a big, heavy-bottomed saucepan. Bring steadily to the boil, stirring frequently. Turn down the heat and simmer gently.
After 30 minutes, add the chopped eating apples. Continue cooking until the mixture thickens; stir regularly. 

Spoon the chutney into warm, sterilised jars and seal. 

Store in a cool, dark place for 2 months before eating.