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  • Michelle

Pub Chutney

Today I am going to teach you a trick. Are you ready? Well, you know how, when we are making jam, we make sure our fruit is really tender before we add the sugar? That is because the addition of sugar ‘sets’ our fruit. It makes it hold its shape. We use this to our advantage when we are making conserves, chutneys and relishes. Ready?


Makes about ten 150ml jars

900g tomato, chopped

440g apple, peeled and diced, I usually use a pink lady for this recipe

375g onion, chopped

250ml vinegar

225ml beer

3 tsp yellow mustard seed

260g brown sugar

1 tablespoon molasses

20g salt

1 teaspoon black pepper

1 tablespoon chopped fresh rosemary

So here is where a chutney differs from a jam. Put all ingredients into a large pot, heat, stirring often, until all of the sugar has dissolved, turn the heat up until you achieve a good rolling simmer.

And then cook, stirring very often until very thick and saucy. This is not ready yet. Chutney is slow and can take hours.

Ah, this is better! Into your hot, sterilised jars, you did read ‘Preserves Getting Ready’ post, didn’t you? Twist the lid on tight, invert to prevent steam build up, allow to cool and then you can wash off all the chutney you spilled down the outside of the jar.


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