The Royal Touch: Apple Chutney

For the next five days, we are showcasing different recipes from The Royal Touch, a cookbook by Carolyn Robb, former personal chef to TRH The Prince and Princess of Wales, Prince William and Prince Harry. We are running a contest to win a copy of the cookbook, so keep an eye on our contest page!


Two 450 g or 1 lb glass jars with lids that seal or a Kilner jar

800 g or 1 lb 12 oz cooking apples

2 large shallots (approximately 200 g or 7 oz)

3 red chilli peppers or 1 medium jalapeño

100 ml or 7 Tbsp water

455 g or 1 lb soft brown sugar (2 cups)

115 g or 4 oz plump raisins (⅔ cup)

2.5 ml or ½ tsp freshly ground black pepper

5 ml or 1 tsp crushed coriander seeds

30 ml or 2 Tbsp salt

2.5 ml or ½ tsp cayenne pepper

400 ml or 1¾ cups cider vinegar


  1. Peel, core and dice the apples. Peel and slice the shallots. Halve the chillies, remove the seeds and slice thinly
  2. Place the apples, shallots and chillies in a medium heavy-based saucepan or small preserving pan with the water and simmer for 5 – 10 minutes, so that the apples and shallots begins to soften
  3. Bring to the boil while stirring and then leave to simmer gently for about 30 minutes. Check frequently to be sure that it isn’t sticking or burning on the bottom of the pan
  4. It is ready when much of the liquid has evaporated and the chutney has thickened considerably
  5. Place in sterilised and pre-warmed glass jars
  6. Leave to cool completely before covering and sealing
  7. Keeps for 12 months or more. Only needs to be refrigerated after opening

Serve on a cheeseboard. Spice up your sausages and mash by adding a couple of spoons of chutney to the gravy. Serve with Pancetta-wrapped baby new potatoes (see recipe on page 22). For an edible gift, pair it with an artisan cheese, a box of crackers and a small wooden cheeseboard.

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