Jemma Appleby - Project Co-ordinator

Jem’s Slow ‘n’ Spiced Apple(by) Chutney

Why spend hours creating a dish that will be consumed in minutes?! How about spending 30 mins making something that can be enjoyed for weeks – now you’re talkin! So here it is, Jem’s Slow ‘n’ Spiced Apple(by) Chutney… I first made this as a contribution to my local pub fundraiser. The regulars make jars of jam/chutney that sit on the bar and are sold to raise money for various charities. It also makes a lovely homemade Christmas gift – and we always keep a jar in our fridge to scoff with cheese. Yum!


250ml apple cider vinegar
100-200g unrefined caster sugar
1.2kg eating apples such as braeburn, gala or granny smiths, peeled, cored and chopped
50g sultanas
2 onions, finely sliced
2 shallots, finely sliced
1 green chilli, seeded and finely chopped
3 star anise
2 tablespoons coriander seed
1 tablespoon cumin seed


  • Put the slow cooker on high.
  • Pour the cider vinegar into the slow cooker pot and add the sugar.
  • Stir well until the sugar dissolves.
  • Tip in all of the ingredients and stir well.
  • Put the lid on the slow cooker and cook for 6 hours.
  • Check in on the chutney every few hours and give it a good stir to ensure it cooks evenly.
  • After 6 hours if there is still too much liquid in the cooker, remove the lid and allow it to cook for another 30 minutes or so – without the lid on the liquid will evaporate.
  • Transfer the chutney to a cool bowl, and allow to cool before transferring into clean sterilised jars.
  • Keep in the fridge.


It’ll be good for 4-6 weeks.