Onion, Thyme and Apple Chutney


It’s that time of year when gardens have grown all they can and you’re left with a glut of vegetables, you’re in luck if its onions you have plenty of!


Rich and thick, onion chutney with apple to add sweetness, thyme to add a touch of delicateness and all rounded of with a big ol’ dash of port.


Onion, Thyme and Apple Chutney

(You will need four jam jars and wax seals)


  • 1kg brown onions
  • 1 cooking apple, peeled and chopped
  • 1 tbsp fresh thyme
  • 3 tbsp sunflower oil
  • 3 tbsp balsamic vinegar
  • 3 tbsp port
  • 2 tbsp white wine vinegar
  • 2 tbsp redcurrant jelly
  • 100g dark soft brown sugar
  • salt and pepper to taste
  1. Start by preparing the onions by peeling, cutting in half and then slicing. Heat the oil up in a large saucepan.
  2. Add the onions to the oil along with the thyme, and cook over the lowest heat for one hour, until meltingly soft.
  3. Add the apple and and the sugar and leave on a low heat for 30 minutes.
  4. By now the apple should have completely lost its shape, add in the rest of ingredients and stir till everything is combined, cook for a further ten minutes.
  5. Whilst the chutney is cooking, heat the washed jam jars at 100oC in the oven until the chutney is cooked.
  6. Spoon the chutney into the jars and seal with wax disks. They should keep for 6 months.


Give as a gift for a loved one, keep one, maybe two for yourself and enjoy!


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