Recipe
Chutney adds a new dimension to everything from a Ploughman’s Lunch to the humble sarnie. This gorgeous homemade Guinness Chutney raises the bar (oops couldn’t resist) even higher, it tastes fabulous.
It’s St Patrick’s Day tomorrow, rivers will flow green, shamrocks will be in abundance and the world’s population of Irish will multiply by millions as so many will find an ancestor or two that hail from the Emerald Isle.
There are so many wonderful things to conjure with when one thinks of Ireland, but an ever-popular image is that of Guinness, the deep, dark brew that lifts the heart of any Irishman worldwide.
I’ve decided to celebrate St Patrick’s Day with a homemade Guinness Chutney.
Is chutney easy to make?
I love making chutney. There is none of the frantic activity and anxiety that can come from those last moments of boiling up a jam and getting the right set.
With chutney making it is a simple case of letting all that goodness bubble away till it sets up all my itself.
You just watch and wait and potter around the kitchen doing other stuff while time and heat work their magic on the ingredients you so thoughtfully tossed into the pan.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make cool curds
How to make great jelly
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
Different types of preserves
My favourite preserving kit
Ingredients for Guinness chutney
This was one of my ‘use it or lose it’ type recipes. A case of hauling together bits and bobs from fruit bowl, larder and fridge and hoping for the best.
It starts with an idea – Ah Guinness! and then it’s a case of casting an eye around the kitchen to see what is available.
Living in the middle of nowhere means that popping out for a single ingredient would be a total waste of time and petrol, you have to make do with what you have to hand.
Use up those few battered apples, that half-inch of chilli pepper lurking at the bottom of the fridge alongside the mangled remains of a hunk of ginger that has seen better days but still holds a kick or two and raid the baking box for the raisins left from making all those festive treats.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How long does chutney keep?
Like all my homemade chutneys this Guinness chutney will keep for up to a year. Just store your jars in a cool dark place. once opened store the chutney in the fridge and use within a month.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
How much chutney does this make?
It will make 4 small jars of Guinness chutney from this recipe, just double up the recipe to make more.
Ladies and gentlemen wherever you are this St Patrick’s Day I give you Gorgeous Guinness Chutney!
How to serve your Guinness chutney
Serve this chutney with burgers and BBQ. Have it with the traditionally British ploughman’s Lunch.
Slather it on a toasty with cheese and ham.
Serve Guinness chutney alongside a roast, especially pork or beef.
Add a little pot of this delicious Guinness chutney to your cheeseboard.
Looking for some more fun and easy chutney recipes to try? Then check these out before you go;
Perfect pineapple chutney
Easy spicy courgette/zucchini chutney
Spiced apricot and almond chutney
Easy mango and peach chutney
Looking for more Guinness recipes? Then don’t miss these!
Guinness chocolate truffles
Homemade Guinness mustard
Homemade Guinness bread recipe
Guinness chocolate spread
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Gorgeous Guinness Chutney
Karon Grieve
Easy to make hot and spicy chutney to liven up sandwiches and burgers.
4.88 from 8 votes
Print Recipe Comment Bookmark Pin Recipe
Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course preserves
Cuisine British
Servings 30 servings
Calories 43 kcal
Ingredients
- 350 g apples I used 4 peeled and cored
- 125 g raisins
- 1 small onion chopped
- 1/2 tsp chopped fresh chilli
- 1 tsp chopped fresh ginger
- 1 tbsp mustard seeds
- 125 ml white wine vinegar
- 125 ml Guinness
- 150 g light muscovado sugar
Metric – US Customary
Instructions
Chop the peeled and cored apples into small cubes about 1cm in size and cook these along with the raisins, onion, ginger, chilli and mustard seeds until they are soft and tender.
Don’t add any water here just keep stirring, it will take about 15 minutes.
Add the vinegar, Guinness and sugar and allow the sugar to dissolve completely.
Raise the temperature to a boil and then lower back to a simmer.
Let the chutney bubble away for about 1 1/2 hours or until a wooden spoon dragged through will leave a clear trail on the bottom of the pan.
Ladle into sterilised jars and pop on the lids.
Notes
This makes 4 small (150ml) jars of Guinness chutney
I measured the calories at 1 tbsp serving of chutney.
Your chutney will keep for up to a year unopened. once opened store in the fridge and use within a month.
Serve with a cheeseboard, as part of a ploughman’s lunch, with BBQ and burgers and on a good toasty too of course!
Nutrition
Calories: 43kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 63mgFiber: 1gSugar: 6gVitamin A: 6IUVitamin C: 1mgCalcium: 8mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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