Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Saga Money Go to Saga Money
Back Back to Saga Magazine menu Go to Magazine
Search Magazine

Gardener's windfall apple chutney

Fancy preserving the fruits of your labour? Try this fabulous apple chutney recipe from Jam, Jelly & Relish by Ghillie James

Ghillie James' windfall chutney
Ghillie James' windfall chutney


3 litres

Keeps for

1 year


  • 1.5kg fallen cooking apples, peeled, cored and sliced
  • 1 onion, peeled and chopped
  • 4 x 400g tins chopped tomatoes
  • 200g sultanas
  • 750g granulated sugar
  • 2 teaspoons curry powder
  • 2 teaspoons ground ginger
  • 1½ heaped teaspoons salt
  • 575ml malt vinegar


This recipe is ideal for the novice chutney maker, as having prepared the apples and onion, you simply throw everything into one big pot and let it bubble away. It also calls for few non-storecupboard ingredients, so it’s perfect for those times when you come in from the garden and suddenly have the urge to create something using the produce you’ve harvested. 

One word of warning: be careful when stirring the hot chutney – it may be just trembling on the surface, but it can erupt like a volcano when you dig deeper. I find turning the heat off briefly helps... and wear an apron!

  • Put all the ingredients into a very large pan (or divide between two slightly smaller ones).
  • Cook over a medium heat, stirring occasionally, for about 2½ hours, or until the mixture thickens and starts to become sticky. As the mixture cooks, the liquid will rise to the surface, with the chutney thickening at the bottom of the pan.
  • Continue to stir every so often until the liquid has reduced to the point that it feels and looks less like a sauce and has formed the consistency of a chutney, then ladle or pour it from a jug into warm sterilised jars and seal.

The chutney can be eaten as soon as it is cool, unlike others, which need to be left to mature. Just ensure that your first taste of it is with some fresh white bread and really strong Cheddar. The combination is wonderful!

Variation: Feisty Windfall Chutney

Add 3 large chillis, deseeded and chopped, to the pot and mix well with the rest of the ingredients/Follow the recipe above.

Jam, Jelly & Relish by Ghillie James is published by Kyle Cathie Ltd, priced £16.99. Photography: Laura Hynd. 


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

Related Topics