youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Apple, Horseradish and Smoked Paprika Chutney

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Level of difficulty: Intermediate

Preparation Time: 30 minutes

Cooking Time: 3 hours 30 minutes

Level of difficulty: Intermediate

Preparation Time: 30 minutes

Cooking Time: 3 hours 30 minutes

Ingredients

Serves: Makes 4 x 350ml jars

Metric Cups
  • 1 tablespoon coriander seeds
  • 1 stick cinnamon
  • 1 tablespoon black mustard seeds
  • 1 kilogram apples Peeled, cored and quartered
  • 2 cloves garlic Peeled
  • 125 grams fresh horseradish
  • 1 tablespoon smoked sweet paprika
  • 125 grams dark brown muscovado sugar
  • 275 millilitres red wine vinegar
  • 1 teaspoon salt
  • 2 large onions
  • 1 tablespoon coriander seeds
  • 1 stick cinnamon
  • 1 tablespoon black mustard seeds
  • 2⅕ pounds apples Peeled, cored and quartered
  • 2 cloves garlic Peeled
  • 4 ounces fresh horseradish
  • 1 tablespoon smoked sweet paprika
  • 4 ounces dark brown sugar
  • 9⅔ fluid ounce red wine vinegar
  • 1 teaspoon salt
  • 2 large onions

Method

Apple, Horseradish and Smoked Paprika Chutney is a community recipe submitted by natzmc and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a small, heavy-based frying pan, dry-fry the coriander seeds, cinnamon stick and mustard seeds until fragrant, stirring often to prevent burning. Set aside the dry-fried spices. Once cooled crush roughly in a pestle and mortar.
  • Put the apples, onions and garlic in a food processor. Process to about 5mm chunks. Transfer the apple mixture to a large non-reactive saucepan.
  • Place the horseradish in the food processor. Process to a fine paste. Add the horseradish to the apple mixture in the saucepan.
  • Add the crushed spices, the sweet and hot smoked paprika, sugar and red wine vinegar and salt.
  • Bring everything up to simmering point, stirring all the time. Once the mixture is simmering, reduce the heat and let it cook uncovered very gently for three and a half hours, until the mixture has thickened and all the liquid has evaporated
  • Use a wooden spoon to make a trail across the top of the chutney. If the trail fills with juice then the chutney is not ready and needs simmering further. If the trail does not fill with juice then the chutney is ready.
  • Spoon the hot chutney into four hot, clean 350ml jars. Cover the jars with waxed discs and set aside to cool, then cover and seal. Label and store in a cool dry place for up to six months.
  • In a small, heavy-based frying pan, dry-fry the coriander seeds, cinnamon stick and mustard seeds until fragrant, stirring often to prevent burning. Set aside the dry-fried spices. Once cooled crush roughly in a pestle and mortar.
  • Put the apples, onions and garlic in a food processor. Process to about 5mm chunks. Transfer the apple mixture to a large non-reactive saucepan.
  • Place the horseradish in the food processor. Process to a fine paste. Add the horseradish to the apple mixture in the saucepan.
  • Add the crushed spices, the sweet and hot smoked paprika, sugar and red wine vinegar and salt.
  • Bring everything up to simmering point, stirring all the time. Once the mixture is simmering, reduce the heat and let it cook uncovered very gently for three and a half hours, until the mixture has thickened and all the liquid has evaporated
  • Use a wooden spoon to make a trail across the top of the chutney. If the trail fills with juice then the chutney is not ready and needs simmering further. If the trail does not fill with juice then the chutney is ready.
  • Spoon the hot chutney into four hot, clean 350ml jars. Cover the jars with waxed discs and set aside to cool, then cover and seal. Label and store in a cool dry place for up to six months.
  • Tell us what you think