Usually in chutneys the acid comes from vinegar, but in this recipe for sweet and savory apple chutney, recipe developer Feta Topalu uses orange juice, so this chutney leans toward the sweeter side.

Slowly bring to the boil until the sugar has dissolved. Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan. When it is very thick and you can draw a ...

Turn the heat down and simmer for around 1 hour, stirring from time to time. After an hour the chutney should be good and thick. Scrape out the chutney into sterilized jars and seal. Leave to cool ...

The chutney recipe here is based on UK chef and food writer Hugh Fearnley-Whittingstall's recipe. Prepare the butternut, quince and apple then weigh for this recipe. It's a very thick chutney with ...

Apples-You can use any type of apple to make chutney. I like to use granny smith, fuji, or Honeycrisp apples. French Bread- I ...

I love finding a jar of jam or chutney with my name on it under the Christmas tree. This apple and cranberry chutney can be enjoyed with your turkey or ham, added into sandwiches made from ...

After Phil's recent jam masterclass we were inundated with requests for a chutney that could be perfect for Christmas. So, Phil's obliging with an onion, apple and date chutney - and to go with it ...

Sunrise anchor Samantha Byrd spoke with Chef Jonathan Palacio in the fourteenth episode of News 11's cooking segment ...