Nigella Lawson’s Cranberry and apple chutney

Prep 15 min
Plus Cooking time: 45 minutes
Makes 4 cups (1 L)



4 to 5
cooking apples, peeled, quartered, cored and chopped small, about 4 1/2 cups
1 1/2 cups (375 mL)
dried cranberries
onion, peeled and finely chopped
1 cup (250 mL)
cider vinegar
1 cup (250 mL)
super-fine sugar
1 tsp (5 mL)
ground ginger
1 tsp (5 mL)
ground turmeric
1 tsp (5 mL)
ground cumin
1 tsp (5 mL)
ground coriander
2 tsp (10 mL)
Maldon salt, or 1 tsp (5 mL) table salt
4 1 cup (250 mL)
sealable jars, with vinegar-proof lids


  • Sterilize your jars following the manufacturer’s directions.
  • Take a medium-sized (not too big) saucepan and chuck all the ingredients into it. Stir with a wooden spoon and then put the pan on the heat.
  • Bring to the boil, then turn down the heat a little to let the pan cook, uncovered, on a fast simmer for about 45 minutes, or until the chutney has thickened slightly and the fruit is soft.
  • Spoon into your warm, prepared jars and seal them.


Make the chutney up to 2 months before using or giving (the longer it has to mature, the better). Store in a dark, cool place for up to 1 year. Once opened, store in the fridge and use within 1 month.


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