KIKU Apple Chutney

By Herbert Bachmann

Preparation time

1 hour 15 minutes




  • 1 kg KIKU apples, peeled, core removed, diced
  • ½ kg onions, peeled, diced
  • 250 g raisins
  • 60 cl apple vinegar
  • 350 g brown sugar
  • 2 tbsp salt
  • 3 tbsp ginger, finely chopped
  • 1 tbsp mustard powder
  • ½ tsp cayenne
  • grated zest of one orange and one lemon
  • 120 g almonds, sliced



Combine all ingredients except for the almonds in a pot and simmer on low heat until the mixture is creamy (approx. 1 hour). Add the almonds and let the mix simmer for another 5 minutes. Transfer to sterilized, tightly sealing jars and allow to cool down to room temperature in a cool environment.

Serve your KIKU apple chutney with grilled meats or on cheese and charcuterie plates.

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