Apples galore!

If you’re lucky enough to have your own apple tree(s) don’t let theMaking use of Apples fruit fall and rot on the ground.  Pick carefully, store in a frost free place or be creative and get cooking. When Mother Nature supplies such abundance for the birds and we humans, let us enjoy and make the most of such a harvest.

For plenty of ideas on how to use apples, sign up to the members area here where you will have access to other ‘Members Only’ downloads, including Making Good Use of a Glut of Apples. 

Here is one way to use those wonderful fruits in the meantime…

Curried Apple Chutney


  • 4 cups cider or white vinegar
  • 10 cups chopped, cored apples, peeled or unpeeled
  • 4 1/2 cups raisins
  • 3 cups loosely packed brown sugar
  • 3/4 cup chopped onions (about 1 large)
  • 1 cup chopped red pepper
  • 3 tbsp yellow mustard seeds
  • 2 tbsp ground ginger
  • 2 tsp ground allspice
  • 2 heaped tsp curry powder
  • 1 tbsp fresh ginger, chopped
  • 3 large cloves garlic, minced
  • 4 medium jalapeno peppers, chopped, ribs removed, partially seeded as desired (always wear gloves!)
  • 2 tsp sea salt


Using apples to make chutney

Measure vinegar into a large, stainless steel saucepan

Add raisins, sugar, onions and red pepper to apples.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently until fruit has softened and liquid thickened, about 30 – 60 minutes.

Add mustard seeds, ginger, allspice, curry, salt, jalapeno and garlic.  Boil gently, stirring frequently, until thick enough to mound on a spoon, about 30 minutes.

Fill sterilized jars, leaving 1/2-inch headspace.

Chutney will last at least 1 year stored in a cool, dark place.  Opened chutney seems to last indefinitely in my refrigerator, although we may just eat it too quickly!

If you fancy making your own cider take a look at this site.

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