Happy Saturday,

Even though it’s been quite a tumultuous week for most people around the world, and everyone’s wondering what’s going to become reality now, I have been able to enjoy the most beautiful winter weather. I hope there has been things in your life too that makes you remember that you are still you, the world still has many wonderful wonders and that being open is the way forward even though so many things might make you want to close up.  I’m not quite sure where apple chutney comes into all of this but maybe you have a better idea?

Apple season has been here for a while and the markets are full of Swedish apples even though the snow is now laying heavy outside the window. A little earlier than I thought this would happen I might add. The apples for the chutney pictured in this post however were picked at the very beginning of the season, it’s just taken me a very long time to get around to sharing the recipe. It’s a chutney with everything I imagined goes in a chutney, maybe not the most traditional of chutneys but yummy nonetheless. Perfect along with Indian dishes or even on your toast, that’s how Rob has been eating it. Next week I’ll share what I like to pair it with though so stay tuned for that.

Now I’m off to enjoy my newest hobby; macrame. I bought some pots at a thrift market this morning and can’t wait to make some plant hangers for them. Have you guys ever tried macrame? And do you have any good resource tips? Want to learn more, more, more. But before you tell me about that enjoy the recipe and remember that love conquers all! x


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YIELDS: Roughly 1,3 liters  /  TIME: 75 min


Straight into pot:

1 1/2 kg apples
1 cup raisins
2 onions, chopped
5 garlic cloves, minced
3 tbsp fresh ginger, grated
1 fresh hot chilli pepper, chopped
1/2 lemon, zest (and juice if you wish)
1/3 cup coconut sugar, or sugar of your choice
1 1/2 cup apple cider vinegar
3 tbsp black mustard seeds
2 bay leaves
1 tsp sea salt


For spice bundle:

10 pepper corns
4 cloves
2 star anise

Peel and qurter small apple/cut larger ones into eights before placing them in a large pot.

Add all other ingredients that are intended to go straight in the pot.

Use a loose leaf tea bag or a piece of cheese cloth and string to make a spice bundle out of the remaining ingredients and immerse in the liquid at the bottom of the pan.

Cover pot and bring to a boil before turning down to a simmer.

Let the chutney simmer for roughly an hour, make sure to stir and brake some apple pieces as it goes along.

If the chutney seems to liquid after 50 minutes or so remove the lid and let it cook off until a nice consistency forms.

Store in an air tight container in the fridge for two weeks or more.

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