Beer Chutney

This chutney uses beer to give it a unique flavour. You need to use ale or stout rather than lager to give a good flavour.

Beer Chutney


  • 200g shallots, peeled
  • 200g carrots, peeled and diced
  • 200g dessert apples, peeled, cored and cut into dice
  • 2 cloves garlic, chopped
  • 100g dried apricots, chopped
  • 300g tomatoes, peeled and chopped
  • 200g soft light brown sugar
  • 100mls cider vinegar
  • 30mls lemon juice
  • 1 tsp English mustard powder
  • 1 tsp ground ginger
  • 1 tsp salt
  • ½ tsp ground coriander
  • Good grating of nutmeg
  • Ground black pepper
  • 300mls beer


  1. Put the shallots, carrots, apples, garlic, apricots, tomatoes, sugar and vinegar in a large saucepan. Put on a medium heat and dissolve the sugar before bringing it to the boil. Mix the lemon juice with the spices and add to the pan. Simmer for 50 minutes or until everything is softened.
  2. Add the beer and continue to cook for a further 30 minutes or until the mixture is thick.
  3. Put into sterilised jars and cover with acid proof lids. Keep for 1 month before using and use within one year. Once opened keep in the refrigerator.