Jamie Oliver Apple Chutney

The name alone makes you think of warmth and spice, doesn’t it? Jamie Oliver Apple Chutney. Sharp apples tangled up with ginger heat and this sneaky little kiss of mustard seed. The first time I made it, the smell stopped me mid-stir. Like late autumn in a pot. Sweet, but not coy. Spicy, but not obnoxious. Familiar. (inspired by Jamie Oliver)

Ingredients You’ll Need

For the pot:

• 3/4 cup raisins
• 6 Granny Smith apples, peeled and chopped
• 1 cup chopped yellow onion
• 2 tbsp minced fresh ginger
• 1 cup fresh orange juice
• 3/4 cup cider vinegar
• 1 cup light brown sugar
• 1 tsp mustard seeds
• 1/4 tsp red pepper flakes
• 1 1/2 tsp kosher salt

How I Made Jamie Oliver Apple Chutney

1. Started by throwing everything into one big pan. No ceremony. Apples, onions, ginger – all of it. Poured in that bright orange juice and vinegar, dumped the sugar right on top like sand. The spices followed, tiny red flecks and mustard seeds that remind me of cracked pepper and old wooden spoons.
2. Got it on the stove, medium heat, and let it find its legs. Stirred like I meant it. Slowly, the smell thickened. Sweet-sour. Almost jammy. Once it started bubbling, I dialed it down to a simmer and left it alone. Well, mostly. I stirred it every so often just to hear that satisfying squelch and make sure nothing caught.
3. It took almost an hour before it looked right. Sticky and glossy, like it had something to say. Took it off the heat, let it cool while I cleaned up the mess I’d made. Spooned it into an old jar that used to hold pickles. Fridge-bound.

Why I Love This Recipe

There’s something oddly grounding about this recipe. Maybe it’s the apples. Or the slowness of it all. The last time I made it, my sister popped by and we ended up eating it warm on toasted sourdough with goat cheese. She said it tasted like her wedding day. Not sure what that means, but I get it.

Recipe Tips

• No Granny Smiths: Use whatever apples are in the bottom of your fruit bowl. The bruised ones work fine.
• Want heat: Add more chili. Want calm: Skip it altogether.
• For chunkier chutney, don’t over-stir: Let it do its thing.
• Raisins too boring: Swap in dried cherries. Game-changer.
• Don’t skimp on the orange juice: That citrus punch matters.

How To Store This Jamie Oliver Apple And Blackberry Crumble

• Room Temp: Only if you’re bottling it properly. Otherwise, don’t risk it.
• Fridge: In a clean jar with a tight lid. Keeps for about two weeks, but mine never lasts that long.
• Freezer: Yep. Cool it first, then toss it in a freezer-safe container. It survives fine for a few months. Just thaw overnight.
• Reheating: If you want it warm, gently heat it on the stove. Low and slow. Or just let it come to room temp and spoon it over things.

Let’s Answer a Few Questions! (FAQs)

Can I use other apples?
Of course. Granny Smiths are just a safe bet. Tart and sturdy. But mix it up.

Do I have to peel them?
Technically no. But the skin makes it rustic. Peel for smoothness. Your call.

Can I use store-bought juice?
You can. But it won’t sing the same way. Fresh juice brightens everything.

What if I want it less sweet?
Cut back the sugar a bit. Just don’t skip it entirely, or it loses its soul.

How do I know when it’s done?
It looks thick. It smells like autumn. It stops looking like soup.

Nutrition Facts (per piece-ish)

• Calories: 104
• Carbs: 26g
• Sodium: 56mg

Try More Recipes:

• Jamie Oliver Peppercorn Sauce
• Jamie Oliver Mushrooms On Toast
• Jamie Oliver Brussel Sprouts Gratin