Hibiscus, Saffron and Apple Chutney

A fruity chutney which is equally at home with roasts, cold cuts, a cheese board or in your favourite sandwich. It is easy to prepare and stores in the fridge, so a great idea for a homemade gift too.

Recipe devised by Christopher Souto, BBC Masterchef Finalist and semi-finalist in the National Chef of the Year Competition 2008, on behalf of the Hibiscus Drinks Company

Category:  Sauces, Dressings & Dips  - 


For 127 people


  • 2 medium onions, diced
  • 2 granny Smith apples, peeled and diced
  • 100 ml Hibiscus Cordial
  • 100 ml water
  • 12 saffron strands
  • 4 tbsp soft brown sugar
  • red wine vinegar
  • 3 tbsp vegetable oil
  • salt

Hibiscus, Saffron and Apple Chutney Directions

  2. 1. Place the oil in a saucepan over a medium heat and sweat the onions for 3 minutes. Add the apples and cook for a further 3 minutes.

  3. 2. Add the Hibiscus cordial, saffron, salt, sugar and water and cook until only 2tbsp of liquid remains in the bottom of the pan.

  4. 3. Add the vinegar and cook again until only 1-2tbsp of liquid remains in the bottom of the pan.

  5. Chill the chutney in the fridge. The chutney can be stored in a jar in the fridge for several weeks.