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Crabby Crab Apple Chilli Chutney

Crab Apple Chilli Chutney

The trees are laden with tart Crab Apples this year. Truly wild Crab Apples always have a more intense flavour than any other apple. They can be too tart for some to eat raw but the appleness really intensifies when cooked. They will certainly leave you wanting more.
They are perfect for small hands to pick as there are no brambles or nasties to get in the way.
4 from 2 votes
Prep Time 1 hr
Cook Time 1 hr
Servings 4 people


  • Large Pan
  • Sterilized Jar


  • 680 g Crab Apples, Chopped
  • 230 g Brown Sugar
  • 1 Onion, Chopped
  • 1-3 Chillies
  • 3/4 inch Fresh Ginger
  • 2 tsp Turmeric
  • 1/2 pint Cider Vinegar
  • pinch Salt
  • Anything else you fancy!


  • Pop all ingredients into a pan with no lid
  • Reduce the heat and gently simmer, stirring occasionally, for at least an hour or until most of the liquid has evaporated.
  • Once you're happy with the thickness, pour into sterilised jars


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