Apple Chutney

Iron Bloomers's Note:

Old Ball Canning Book recipe--posted per request

• Total Time: 2 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 15 mins

Ingredients:

Serves: 10

Yield: 10.0 pints

• 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

Directions:

1. Combine ingredients; simmer until thickened about 1 hour and 15 minutes.
2. Stir frequently as it thickens to prevent sticking.
3. Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space.
4. Adjust caps and then process 10 minutes in boiling water bath.
5. Note: For milder chutney an additional 1 quart of apples may be added.

Reviews

[Cookin-jo]

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!

[PumpkinDK]

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

[Sandy H]

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.