A Craft in the Life: Apple and Cucumber Chutney

Along with bringing home a rather excessive number of very large courgettes last week from Cogges Manor Farm, another vegetable we had quite a lot of was cucumbers! I really liked the look of this apple and cucumber chutney, as the combination of sweet apple, cool refreshing cucumber and a hint of chili sounded delicious. Most chutneys are made in a similar way to the Spiced Courgette Chutney I made alongside this one, however this recipe varied slightly in order to ensure the sugar was properly dissolved in the white wine vinegar.

July 2014 060

Apple and Cucumber Chutney 

You will need:

1lb 4 oz/650g Onions, chopped (Around 3/4 large white or red onions should be enough)

2lb 2 oz/1kg Cucumbers, cut lengthways, seeds removed and chopped

2lb 2 oz/1kg Cooking apples, chopped (Granny Smith work very well!)

15 ½ fl oz/450ml White Wine Vinegar

1lb 7 oz/500g Brown Sugar

1 tsp Salt

1 Red Chili, chopped (This will depend on how spicy you like your chutney, and the strength of your chili!)


Let’s get started!

  • Add the chopped apples, onions, cucumber and white wine vinegar to a large stock pan and place on a medium heat.
  • Stirring regularly to prevent sticking, bring to the boil then simmer until softened.
  • Add the sugar, chili and salt, stirring until all the sugar has dissolved.


  • Continue to simmer uncovered for around 2 hours until dark and thickened (Make sure to check on the chutney every 15/20 minutes and give it a good stir to prevent sticking!).
  • Preheat your oven to Gas Mark 1/140ºC/275ºF. Carefully wash and dry your jars (You can use large curry/pasta sauce jars or smaller jam/condiment jars depending on what you have! You can of course buy new glass jars, Steamer Trading Company sell 6 400ml jars with lids for £6. Lakeland also sell 6 110ml jars for £5.29, however you often are required to buy the lids separately).
  • Place the jars and lids separately in your preheated oven and allow to sterilise for around 30 minutes.


  • Carefully remove the jars and lids from the oven. Spoon the chutney into the jars while it is still hot, before topping with a wax disc and replacing the lids.


  • Label with it’s name and the date before leaving in a cool, dark place for at least 4-6 weeks before opening.

Our cupboards are certainly well and truly stocked full of chutney now! This recipe was easy and simple to make, resulting in a tasty looking chutney flecked with red chili and pieces of green cucumber. I’m a massive fan of cheese and crackers, and this chutney works very well with both 🙂 I would definitely recommend giving this recipe a go if you are looking for a sweet and spicy chutney.

A Craft in the Life…


One thought on “A Craft in the Life: Apple and Cucumber Chutney

  1. Pingback: Green Tomato Relish | Life After Lincoln

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