An Intensely Crabby Crab Apple Chilli Chutney – Perfect with Cheese or Pork – Bangers & Balls

Jump to Recipe Print Recipe

The trees are laden with tart Crab Apples this year. Truly wild Crab Apples always have a more intense flavour than any other apple. They can be too tart for some to eat raw but the appleness really intensifies when cooked. They will certainly leave you wanting more.

They are perfect for small hands to pick as there are no brambles or nasties to get in the way.

Look along the hedgerow for small apples that are green, red or orange and yellow in colour. Some of the smaller crab apples can be mistaken for rosehip or similar. To make sure it is an apple just cut one in half and you will soon see!

Crab Apples have an exceptionally high pectin and acid content which makes them ideal for setting fruit jams and jellies. However my favourite is Duncan’s Crab Apple Chilli Chutney – perfect with all sorts of cheeses or Pork. It is a great way to pimp up a grilled cheese toastie on a cold autumn day. As with any preserving patience pays off. Leave it until the end of October and it will have matured to a lovely deep flavour. The more you preserve the easier it is to be able to wait as you have an abundance in your kitchen. If you want more delicious recipes like this why not buy our best selling book – Foraging Fairytales: Hedgerow Festival. Packed full of mouthwateringly good recipes or follow us over on Tiktok for more inspiration.

Crab Apple Cocktails and Halloween Crab Apple Toffee Sticks

Keep 12 of your Crab Apples whole in the Freezer – ready to make Halloween Crab Apples in October. I always find an Apple too big but these are perfect in size and give you that sweet and sour taste sensation.

We also suggest making Crab Apple Syrup as this allows you to replace citrus in cocktails. Making your cocktails full of seasonal goodness and you don’t need to pay for lemons and limes. Can you imagine all the cocktails you could make from that! This works best choosing Crab Apples that aren’t quite ripe.

Want to see how we have done it? Follow us over on TikTok.

Discover More Seasonal Recipes with The Kitchen Table Revolution

Have you enjoyed gathering crab apples to preserve and enjoy?

Excited to experiment with more wonderful wild foods?

Join our community in the Kitchen Table Revolution.

Each week, we come together to preserve one seasonal or wild ingredient. Week by week, we build our larders and expand our understanding of food. All the while, motivating and inspiring each other to liven up the kitchen table.

That is what we love about the Kitchen Table Revolution – it makes you preserve one thing a week. Cathy Rogers says “it has changed our life” and Caroline “says you have got me hooked on foraging and I love it” Send us a message if you would like to find out more about our almost secret membership The Kitchen Table Revoultion.

We’d love you to join the family. Click here to discover more!

680 g Crab Apples, Chopped
230 g Brown Sugar
1 Onion, Chopped
1-3 Chillies
3/4 inch Fresh Ginger
2 tsp Turmeric
1/2 pint Cider Vinegar
pinch Salt
Anything else you fancy!

Pop all ingredients into a pan with no lid
Reduce the heat and gently simmer, stirring occasionally, for at least an hour or until most of the liquid has evaporated.
Once you’re happy with the thickness, pour into sterilised jars

If you love this recipe why not buy our Hedgerow Festival book packed with delicious recipes to make at home. We would love to see what you create! Don’t forget to share your photos with on TikTok or Instagram tag us at @bangersandballs to win a months membership to the Kitchen Table Revolution.