Easy Raspberry Chutney Recipe

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This Easy Raspberry Chutney Recipe is fruity, sharp and sweet in all the right places. You can use fresh or frozen raspberries so it's easy to make year round and it pairs beautifully with both creamy and mild or richer sharper cheeses. Along with a myriad of other uses of course.

5 from 2 votes

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings ml (approx)

Author Chloe

Equipment

Ingredients

90 g Onion
150 g Apple
180 ml White Wine/Cyder/Rice Wine Vinegar
120 g Light Brown Sugar
½ tsp Sea Salt Flakes
500 g Raspberries - divided in half
150 ml Water

Instructions

Finely chop roughly 90g Onion.
Finely chop 150g Apple – do not include the core but there is no need to peel.
Add the chopped onion and apple to a saucepan along with 180ml White Wine Vinegar, 120g Light Brown Sugar, ½ tsp Sea Salt Flakes, 250g Raspberries and 150ml Water.
Place on a medium high heat and keep stirring until the mixture starts to boil.
Turn the heat down so it is just simmering and cook for around 15 minutes.
Give it a stir every 5 or 10 minutes to make sure nothing is sticking. It is a good idea to keep a closer eye on it the thicker it gets.
Add the remaining 250g Raspberries to the pan.
Stir in and leave to simmer for a further 15 minutes. You will need to stir more regularly towards the end of the cooking time to ensure that nothing is catching on the bottom of the pan.
The chutney is ready once you can drag your spatula through and the gap doesn’t immediately fill with liquid.
If you need to, you can turn the heat up a little and continue to cook any excess liquid away until it is done.
Carefully spoon the hot chutney into jars or your preferred container.
Ideally allow a minimum of 3 days to help the flavours develop before tucking in.

Nutrition (Approx)