Applications & RecipesAllSavoury


In this chunky chutney, malt is used to dampen the acidity of the vinegar and pull together the flavours of the spices and vegetables. It also brings a deep shine and adds a deep richness of colour.
Preparation Time
30-40 minutes
Cooking Time
1 to 1 ½ hours
Skill Level
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150g red onion (diced)
130g swede (finely diced)
1 large cooking apple (de-cored and finely diced)
1 large carrot (finely diced)
1 small cauliflower (broken into small florets)
100g tomato puree
120g soft brown sugar
180ml malt vinegar
1tsp ground coriander
1tsp caraway seeds
Juice of ½ lemon
1tsp salt
80g malt extract
200ml water


Heat oven to 140˚C (120˚C fan). Wash jars in hot, soapy water then rinse well and place on a baking sheet, then place them in the oven for a few minutes to sterilise and allow to dry completely.

Place all chutney ingredients in a large pan and bring to the boil. Turn down and leave to gently simmer for about 90 minutes, stirring regularly to prevent sticking. Once glossy and thick remove from the heat, allow to cool, then spoon into the warm dry jars, seal, label and store in a cool dark place.

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