Apple Chutney Recipe

by Shelly

During the fall season, we love to visit our local fruit orchard and pick our own apples so that we can make some homemade apple chutney.

We enjoy using this chutney as a sandwich spread or as an addition to our homemade chicken, turkey and tuna salads. If you are using it as a salad spread, cut your mayonnaise or salad dressing in half and replace the other half with the chutney.

This recipe requires the basic home canning equipment: half-pint or pint-sized mason jars, water bath canner, jar lifter, seals and rings, ladle and a funnel.

Apple Chutney Recipe

2 quarts apples

2 teaspoons lemon juice

2 lbs. seedless raisins

4 cups brown sugar, firmly packed

1 medium onion, finely chopped

1 cup sweet red peppers, finely chopped

2 red peppers, finely chopped

1 clove of garlic, crushed

2 1/2 tablespoons mustard seed

2 tablespoons ginger

2 teaspoons ground allspice

1 teaspoon curry powder

2 teaspoons table salt

4 cups white vinegar

Apple Preparation: Wash, peel, core and chop your apples, sprinkle with 2 teaspoons of lemon juice to prevent darkening; set aside.

In a large stock pot, combine all of the above ingredients, one at a time and stirring in between each addition. Over medium heat, simmer the mixture for 60 to 85 minutes or until the mixture has thickened. Use a nonstick silicone spatula to stir the mixture every 10 minutes.

Once mixture is done cooking, ladle it into hot and clean mason jars, leaving a 1/2" head space. Use a soft cotton towel and wipe the rims clean before placing the seal and ring onto your jar.

Process jars in your water bath canner for 10 to 15 minutes or according to manufacturers instructions. Once they are done, carefully remove them from the water and let them cool in a non-drafty area of your kitchen. After 2 hours have passed, recheck your jars to make sure they have all sealed properly.

Shelly Hill has been working from home since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends and trying out new recipes.

You can visit Shelly online work at home business options
or at whamshelly.blogspot.com" for additional free recipes and cooking tips.

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Sharon's Notes: These are reader shared home canning recipes and I make no claim as to the accuracy safety, or reliability of the results. However, I look forward to trying out some new things too!

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Sep 11, 2011
When to add the apples?
by: Madeleine

It says to peel/chop the apples then set aside, when do you add them into the mixture?

Looks like a great recipe!

Thanks!



Right after preparing your apples the recipe says to "combine all the above ingredients" (includes the apples)

Hope that helps!
Sharon

Sep 14, 2011
Yummy Chutney
by: Anonymous

Just finished making this..I ended up with 6 pint jars & a bit extra, so put the remaining mixture in a glass bowl to eat right away...I found the directions a little confusing.. Red peppers are listed twice & it says to set aside the apple mixture & mix the rest..

But, I got it done & it tastes really awesome!! Think I may make another batch for Christmas presents!! :D

Sep 25, 2011
a little confused
by: Wabes82

Sounds like a fairly easy recipe, but what is the difference in the red peppers - you have them listed twice.

Thanks for your assistanced.

Sep 25, 2011
Clarification
by: Shelly

1 cup sweet red peppers, finely chopped
2 red peppers, finely chopped

The recipe can be made 2 ways:

1 cup sweet bell green peppers, finely chopped
2 cups red peppers, finely chopped

(or) if you like it to be mostly red in color then use:

1 cup sweet red peppers (very ripe), finely chopped
2 red peppers (just getting ripe), finely chopped

(or) do like my 85 year old aunt and just use all green sweet bell peppers.

The reason it says 2 cups + 2 peppers is that when you finely chop them it doesn't guarantee you that xyz amount of peppers will add up to 2 cups. I found it best to measure out 2 cups of finely chopped peppers and then finely chop 2 small to medium sized peppers to get the additional pepper content that I needed.

Hope that helps!

Oct 21, 2011
recipe clarification
by: Anonymous

I am assuming you just need two cups of peppers -- Why don't you just say 2 cups of sweet and/or a combination of green/red / small am't of hot peppers ??

Oct 30, 2011
Too much sugar
by: Anonymous

I've made a lot of chutney this year. My favorite is a ginger-peach chutney followed by a spicy plum chutney with currents. I've been using them with pork tenderloin when I have guests and I'll be pulling them out to serve with the turkey on Thanksgiving.

Both of those chutneys are the perfect balance of sweet, savory and spicy. This apple chutney, I find, is just too sweet. 4 cups of brown sugar.....?? I followed the recipe today, canned a ton of chutney and had some with dinner. I found it too sweet to really enjoy.

I wonder if there is a way to cut back on the sugar? Any info? I've always been taught to follow canning recipes TO THE TEE. What's the wisdom on reducing sugar?

Nov 05, 2011
Wow! Delish and easy to alter to taste
by: Tess

This is absolutely DELICIOUS!!! I made this last night and was eating it warm it was so good. This morning it's even better!

I didn't have enough apples on hand so I made up the difference with no sugar added sliced canned pears. I used one red pepper and about eight small hot red peppers (not chili peppers) which were the last from my garden. The result is spicy without being overly hot.

I also doubled the lemon juice for a little more sweet and sour contrast. I got six full pint jars and about 3/4 pint in the fridge.

You could easily do this recipe with canned peaches and pears and I plan to! thanks for an awesome chutney recipe. I'm serving it tonight with lamb chops.

Sep 23, 2012
Measures
by: Anonymous

I scored a few bags of apples my neighbor shook from a tree, so they had to be processed right away (lots of bruising). I took the 2 quarts apples to be chopped apples, not whole (does anyone measure whole apples in qts? )

I figured the c sweet pepper was for sweet and the two red pepper to be hot.

I cut the sugar to 2 c dark Bowen and 1 c Splenda blend - it is cooking now, so I will taste after a while to see if. I had some sweet grapes sitting there so i tossed some in. I didn't have enough raisins, so I added some craisens.

I suppose I just regularly go rogue with recipes that are just fine to begin with , but that is just how I roll. I will report back with results

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