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I personally use and love these products in my kitchen. I only recommend what I trust!
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This Turnip and Apple Chutney recipe is a delightful twist on a classic. I developed this recipe after attending a culinary course in the Cotswolds. It's a surprisingly delicious combination of sweet and savory flavors, with a beautiful warm spiciness that adds a delightful depth. Perfect alongside roast meats, cheeses, or even as a unique glaze for ham.
The recipe is relatively straightforward, but requires a bit of patience – the simmering process takes time, allowing the flavors to meld and the chutney to reach its perfect consistency. Don't rush this part! I know it's tempting to speed things up, but slow and steady really does win the race here!
I've added a personal touch – I love the rustic, slightly chunky texture this chutney achieves. But feel free to adjust it to your preference; you can easily puree part of it for a smoother consistency. Enjoy the process – cooking should be fun, and this is a perfect recipe for a relaxed afternoon.
Required Equipments
- Large saucepan
- Wooden spoon
- Measuring jug
- Sharp knife
- Chopping board
- Sterilized jars
Turnip and Apple Chutney: Frequently Asked Questions
Turnip and Apple Chutney
A unique and flavorful chutney combining the sweetness of apples with the earthy notes of turnips, perfectly balanced with warming spices and a tangy cider vinegar. A great addition to your autumnal culinary repertoire!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Wash and peel the turnips. Finely dice them. I know, it's a bit tedious, but trust me, it’s worth it. You can use a food processor too, but the hand-cut ones are much more special!
- Wash and core the apples. Chop them into roughly the same size as the turnips. I recommend using a variety of apples for a more complex flavor profile – a mix of sweet and tart works beautifully!
- In a large saucepan, combine the diced turnips, apples, brown sugar, cider vinegar, and spices (ginger, cinnamon, cloves, and allspice). Stir well. Get that wooden spoon working, you'll need it throughout the process!
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer, stirring occasionally, for at least 1 hour. The goal is to allow the chutney to reduce and thicken. A wooden spoon is useful for this. Don't let it get stuck to the bottom though!
- During simmering, taste test regularly to check seasoning. Add more brown sugar or cider vinegar depending on your desired level of sweetness or tartness. This is crucial – tastes vary from person to person!
- Continue simmering until the chutney reaches a thick, jam-like consistency. This could take anywhere between 1 to 1.5 hours, so be patient! It really does depend on the fruit and the amount of liquid.
- Once thickened, remove from the heat and allow to cool slightly. I usually make some tea at this stage and relax for a while.
- Meanwhile, sterilize your jars by boiling them in water for 10-15 minutes. This step is VERY important to make sure your chutney lasts.
- Carefully ladle the chutney into the sterilized jars, leaving a small space at the top. I always let someone help me with this step! It makes it easier and more fun
- Seal the jars tightly and allow to cool completely. You’ll hear a satisfying “pop” as the jars seal correctly. The chutney should keep beautifully for a long time, if you don't eat it first!
- Once cool, you can label the jars and store in a cool, dark place for future use. I like to keep a jar in the fridge for quicker use and easier access!
📝 Notes
- For a spicier chutney, add a pinch of cayenne pepper or a few finely chopped chili flakes. Adjust the sugar or vinegar to your preference.
- Store in sterilized jars in a cool, dark place. Once opened, refrigerate and consume within a couple of weeks.
- Enjoy!!
🍎 Nutrition
Calories: 250kcal
Protein: 2g
Fat: 1g
Carbohydrates: 60g
Fiber: 5g
Calcium: 50mg
