Nigella Lawson's Cranberry and apple chutney


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 cups (1 L)
*PLUS Cooking time: 45 minutes
Nigella Lawson's Cranberry and apple chutney

This recipe is from Nigella Lawson’s new cookbook, Nigella Christmas. The recipe has not been tested by the Chatelaine Test Kitchen.


  • 4 to 5 cooking apples, peeled, quartered, cored and chopped small, about 4 1/2 cups

  • 1 1/2 cups (375 mL) dried cranberries

  • 1 onion, peeled and finely chopped

  • 1 cup (250 mL) cider vinegar

  • 1 cup (250 mL) super-fine sugar

  • 1 tsp (5 mL) ground ginger

  • 1 tsp (5 mL) ground turmeric

  • 1 tsp (5 mL) ground cumin

  • 1 tsp (5 mL) ground coriander

  • 2 tsp (10 mL) Maldon salt, or 1 tsp (5 mL) table salt

  • 4 1 cup (250 mL) sealable jars, with vinegar-proof lids


  • Sterilize your jars following the manufacturer’s directions.

  • Take a medium-sized (not too big) saucepan and chuck all the ingredients into it. Stir with a wooden spoon and then put the pan on the heat.

  • Bring to the boil, then turn down the heat a little to let the pan cook, uncovered, on a fast simmer for about 45 minutes, or until the chutney has thickened slightly and the fruit is soft.

  • Spoon into your warm, prepared jars and seal them.


Make the chutney up to 2 months before using or giving (the longer it has to mature, the better). Store in a dark, cool place for up to 1 year. Once opened, store in the fridge and use within 1 month.