Bramley Apple & Onion Chutney

Bramley Apple & Onion Chutney

A tangy, aromatic chutney ideal for cheeseboards. Cook apples and onions slowly with vinegar, brown sugar, and a little sage. Keeps beautifully in jars and is perfect for festive gifting.

500g Bramley apples, peeled, cored, and chopped
2 yellow onions, finely chopped
150g light brown sugar
200ml cider vinegar
½ tsp salt
½ tsp mustard seeds (optional)
4–5 fresh sage leaves, finely chopped
1 small handful raisins or sultanas (optional but lovely)

Place apples, onions, sugar, vinegar, salt, mustard seeds, sage and raisins (if using) into a large saucepan. Bring to a low simmer, then reduce the heat. Cook uncovered for 45–60 minutes, stirring occasionally, until thickened and jammy. It should hold its shape on a spoon. Add more salt, sugar or vinegar to taste — it should be tangy but balanced. Spoon hot chutney into sterilised jars and seal. It keeps for several weeks in the fridge and improves after a few days as the flavours meld.