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Scotch Bonnet & Apple Chutney

This is a recipe for a spicy apple chutney, perfect for serving with cold meats or perhaps a strong cheese.  
Scotch Bonnets have great flavour and just the right amount of heat so that they do not overpower the other ingredients.

Scotch Bonnets

Makes about 5 x 210g jars

Ingredients  : 
  • 1kg cooking apples
  • 250g onions
  • 350g sugar
  • 700ml cider vinegar
  • 2 Scotch Bonnet chillies
  • 100g sultanas
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 teaspoon seasalt
  • 1 tablespoon lemon juice

To prepare

1) Firstly prepare the apples, chillies and onions.  Decore and chop the apples, peel and chop the onions, finely dice the chillies (make sure to wear gloves when handling Scotch Bonnet - or any chilli - as if you rub your eyes, you will certainly know about it!)

2) Put all the ingredients into a large preserving pan and slowly bring to the boil, stirring regularly until the sugar has dissolved.

3) Simmer for 1.5-2hours stirring occasionally to stop mixture sticking to pan

4) When the mixture reaches setting point (make a channel with spoon - if it fills with liquid immediately, it is not ready) remove the pan from the heat and stir in the lemon juice.

5) Pour into warmed, sterilised jars then seal and allow to cool. Leave in a dark place for at least 2 months before eating to give the flavours time to properly mature.