Red Cabbage Chutney

Atul Kochhar's flavoursome chutney is made with red cabbage, chestnuts and apples plus aromatic spices and rich brown sugar
By Atul Kochhar
Red Cabbage Chutney
  • Rating:
  • Serves: Makes about 1 kg
  • Cook Time: 50 minutes
  • Prep Time: 15 minutes plus 1 week maturing time
  • Effort: easy


  • 500 g red cabbage, finely sliced
  • 300 g apples
  • 250 g cooked, peeled chestnuts, halved
  • 1 tbsp finely chopped ginger
  • 3 cloves garlic, finely chopped
  • 1 tsp red chilli powder, or paprika
  • 1 tsp turmeric
  • 1 cinnamon stick
  • 250 g brown preserving sugar
  • 400 ml red wine vinegar

Tips and Suggestions

The cabbage recipe is a great combination to a wider variety of meats that can be chunky and sometimes boring to consume. This recipe adds a tangy sweet zing to the palate and brings a beautiful colour to the plate. I have used my minimalist approach to the spices and have allowed the cabbage do the muscle work.


1. Put all the ingredients together in a large heavy-based pan and bring the mixture to the boil. Reduce the heat and simmer for 40-50 minutes until the relish thickens.

2. Transfer the relish to warm dry jars and top with airtight lids. Label and leave to mature in a cool dark place for about a week before using.

3. Store for 6 months unopened. Once opened, store in the fridge and consume within 10 days.

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