Apple Chutney

Apple Chutney

  • Prep Time: 1 hrs
  • Total Time: 2 hrs 15 mins
  • Serves: 10,Yield: 10pints

    • About This Recipe

    “Old Ball Canning Book recipe–posted per request”

    Ingredients

  • 2quartschopped cored, pared tart apples
  • 2lbsraisins
  • 1cupchopped onion
  • 1cupchopped sweet red pepper
  • 4cupsbrown sugar
  • 3tablespoonsmustard seeds
  • 2tablespoonsground ginger
  • 2teaspoonsground allspice
  • 2teaspoonssalt
  • 2hot red peppers
  • 1garlic clove, crushed
  • 1quartvinegar

    • Directions

  • 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.

    • Reviews

  • “This is definitely a 5 star recipe. I can’t wait to serve this chutney with a big, juicy ham. The flavour is excellent. I halved the recipe and used dried red pepper flakes instead of hot peppers, but otherwise didn’t change a thing. Thank you!”

  • “The best appel chutney ever made !! great to any thing, easy to make”

  • “LOVE this recipe.Very easy, very forgiving, and delicious.I use more apples, onions & red peppers and it always comes out great.Good with all meats and as a salsa with chips.”

  • “This was very good! As other people suggested, I’m going to eat it with leftover holiday ham on sandwiches! I halved the recipe, but somehow only came out with 3.5 pints instead of 5.Still tasted great though!”

  • “Excellent chutney. It was easy for me to half the recipe, because there are only two of us, and it came out perfect exactly as written. We kept two jars and the extra jars became hostess gifts and gifts for friends. They loved it too. I covered the jar lid with a pretty piece of fabric cut into a circle with pinking shears. Then I wrote the recipe on an index card, punched a hole in the corner and tied it around the neck of the jar, over the fabric, with raffia. We served ours with breaded chicken. Yum.”

  • “Excellent. Lovely dark colour; just hot enough; easy texture.I’d macerated the onions, raisins and peppers in the food processor at the start, but had cut the apples a bit too big, so i took a potato masher to it while cooking. I made two minor substitutions: green pepper (because i didn’t have red) and cider for one third of the vinegar. “

  • “Really, Really good.Lovely chunky texture and taste.I made this with half raisins and half dates and was delicious!”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST