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Apple Chutney

2 quarts chopped cored, pared tart apples
2 lbs. raisins
1 cup chopped onion
1 cup chopped sweet red pepper
4 cups brown sugar
3 tablespoons mustard seeds
2 tablespoons ground ginger
2 teaspoons ground allspice
2 teaspoons salt
2 hot red peppers
1 garlic clove, crushed
1 quart vinegar
Combine ingredients;   simmer until thickened about 1 hour and 15 minutes. Stir frequently as it thickens to prevent sticking.  Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space. Adjust caps and then process 10 minutes in boiling water bath. Note: For milder chutney an additional 1 quart of apples may be added.

 

Adapted from: Blue book of Canning

 

 

 

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