Total Time
2hrs 15mins
Prep 1 hr
Cook 1 hr 15 mins

Old Ball Canning Book recipe--posted per request

Ingredients Nutrition


  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.
Most Helpful

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!

Cookin-jo August 30, 2009

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

PumpkinDK September 30, 2008

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.

Sandy H November 02, 2007