Apple Onion and Mint Chutney

by Edward Daniel
Caption of Apple Onion and Mint Chutney. Image by Edward Daniel (c).

Apple Onion and Mint Chutney is one of my favourite chutneys and which makes a sweet addition and contrast to a good curry or if you looking to enhance with some roasted vegetables.

Caption of Apple Onion and Mint Chutney. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 750g onions, chopped
  • 750g cooking apples
  • 200g sultanas
  • 350g raw unrefined sugar
  • 140ml malt vinegar
  • Pinch of salt
  • Few sprigs of mint


  1. Boil the onions in filtered water for 5 minutes. Drain and place onions in a large saucepan.
  2. Peel, core and roughly chop the apples. Add to the pan with the sultanas, sugar and malt vinegar.
  3. Bring to the boil. Reduce heat, cover and place on a low heat for about an hour and a half.
  4. Sterilise jars and finely chop some mint.
  5. Once the chutney is done. Switch off the heat. Stir in the mint and pot into and seal into the sterilised jars.
  6. Serve the chutney with curries, vegetables or whatever takes your fancy.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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