Quick microwave apple chutney is small-batch preserving for real life — Braeburn apples, cider vinegar, and sugar bubbled in the microwave until jammy, in about 35 minutes with no preserving pan and no day-long simmer. The cold plate test tells you the moment it is done.
Every kitchen needs a go-to chutney recipe, and this one is an absolute game-changer! This apple chutney is the perfect versatile condiment, ready to elevate everything from a sharp cheddar cheese board to a hearty vegetable curry. We adore the sweet-tart balance of Braeburn apples, but the real beauty of this recipe is its adaptability. Feel free to play around with varieties like Cox’s or Bramley to create a chutney that’s uniquely yours. And the best part? We’re using a brilliant microwave hack, shared by a wonderful Italian chef, that saves you time and the dreaded task of scraping a sticky pan. Let’s get cooking!
Ingredients
• MAKES 1.1 KG (2.43 lb) / 2.4 LBS
• 1.5 kg (3.31 lb) / 3.3 lbs (1497 g) Braeburn apples, peeled, cored, and roughly chopped
• 60 ml (2 fl oz) / 8 tbsp (120 ml) cider vinegar
• 2 tbsp (30 ml) sea salt, plus more to taste
• 200 g (7.1 oz) / 1 cup (240 ml) granulated sugar, plus more to taste
Instructions
1. In a large, microwave-safe bowl, combine the chopped apples, cider vinegar, and salt. Cover loosely with a microwave-safe plate or lid.
2. Microwave on full power (800W) for 10–15 minutes, stirring every 5 minutes, until the apples are soft and plump.
3. Carefully remove the bowl from the microwave and add the sugar. Using a hand-held blender, pulse a few times until you reach a chunky consistency.
4. Return the bowl to the microwave, uncovered, and cook for another 5 to 10 minutes. Stir every 5 minutes, until the chutney has thickened. To check if it’s ready, place a small spoonful on a cold plate; it shouldn’t run.
5. Taste the chutney and add more salt or sugar if needed to balance the flavours. Allow it to cool completely.
6. While the chutney is cooking, sterilise four 227ml (7.7 fl oz) jam jars. Divide the warm chutney between the warm, sterilised jars and seal immediately. The chutney will keep for up to a month in the fridge.
7. Stovetop Method: If you don’t have a microwave, place all in a heavy-based pan. Bring to a boil, then reduce the heat and simmer until the fruit is pulpy. Use a whisk to break up the apples, leaving some texture. Cook for about 20 more minutes before testing for consistency on a cold plate.
Nutritional Information
• Vegan
• Gluten-Free
• Dairy-Free
• A great source of dietary fiber from apples.
• Made with simple, natural .
Pro Tips
• Experiment with different apple varieties like Cox’s, Bramley, or russet, which will each lend their particular character and texture to your chutney.
• The ‘cold plate test’ is the best way to check for doneness. A spoonful of hot chutney placed on a chilled plate shouldn’t run once it cools, ensuring a perfect set.
• For a proper seal and longer shelf life, always fill your warm, sterilised jars while the chutney is also still warm.
• Customise your chutney by adding spices like cinnamon, star anise, or a pinch of chilli flakes along with the apples in the first step.
FAQ
Q: Is this apple chutney recipe vegan
A: Yes, this apple chutney is completely vegan. It’s made with apples, cider vinegar, salt, and sugar, containing no animal products. It’s also naturally gluten-free and dairy-free.
Q: What can I serve this vegetarian apple chutney with
A: This versatile chutney is fantastic with a variety of vegetarian dishes. Pair it with a sharp cheddar or a vegan cheese board, spread it on veggie burgers or sandwiches, or serve it alongside a hearty vegetable curry or lentil loaf for a sweet and tangy kick.
Q: Can I use a different type of vinegar
A: Absolutely. While cider vinegar complements the apples beautifully, you can substitute it with white wine vinegar. Each will impart a slightly different flavour profile to your chutney. Avoid harsh vinegars like distilled white vinegar.
Q: How long does this homemade chutney last
A: When stored in properly sterilised and sealed jars, this apple chutney will keep for up to a month in the refrigerator. Always use a clean spoon to serve to prevent contamination and prolong its freshness.
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Quick Microwave Apple Chutney
Ingredients
Method
- In a large, microwave-safe bowl, combine the chopped apples, cider vinegar, and salt.
- Cover loosely with a microwave-safe plate or lid.
- Microwave on full power (800W) for 10–15 minutes, stirring every 5 minutes, until the apples are soft and plump.
- Carefully remove the bowl from the microwave and add the sugar.
- Using a hand-held blender, pulse a few times until you reach a chunky consistency.
- Return the bowl to the microwave, uncovered, and cook for another 5 to 10 minutes.
- Stir every 5 minutes, until the chutney has thickened. To check if it's ready, place a small spoonful on a cold plate; it shouldn't run.
- Taste the chutney and add more salt or sugar if needed to balance the flavours. Allow it to cool completely.
- While the chutney is cooking, sterilise four 227ml (7.7 fl oz) jam jars.
- Divide the warm chutney between the warm, sterilised jars and seal immediately. The chutney will keep for up to a month in the fridge.
- Stovetop Method: If you don't have a microwave, place all in a heavy-based pan.
- Bring to a boil, then reduce the heat and simmer until the fruit is pulpy. Use a whisk to break up the apples, leaving some texture.
- Cook for about 20 more minutes before testing for consistency on a cold plate.
