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Apple Chutney

8 c Coarsely diced, peeled and cored green cooking apples (about 3 pounds)
2 c Coarsely chopped onions (about 1 lb.)
2 c White seedless raisins
2 c Dark brown sugar
1 1/2 c Malt vinegar
1 tb Mustard seeds, crushed
1 1/2 ts Mixed pickling spice, wrapped in cheesecloth
1/2 ts Ground ginger
1/2 ts Cayenne pepper

In a heavy 6 to 8 quart enameled or stainless-steel pot, combine all ingredients. Bring the mixture to a boil, stirring occasionally, then reduce the heat to low and simmer uncovered for 2 hours, or until most of the liquid has cooked away and the mixture is thick enough to hold its shape in a spoon. Stir it frequently as it begins to thicken, to prevent the chutney from sticking to the sides and bottom.

Remove the pot from the heat. With a large spoon, ladle the chutney immediately into hot sterilized jars, filling them to within 1/4 inch of the top and process in boiling water bath 10 minutes for pints and quarts.

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