Apple Chutney

Sydney Mike's Note:

The original of this recipe (which has been tweaked slightly) was found on the Wood's Cider Mill website, the same website on which can be purchased the Boiled Cider that makes this chutney so very tasty!

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

Ingredients:

Serves: 32

Yield: 4.0 pints

• 8 apples , peeled, chopped
• 1 onion , chopped
• 2 cups cider vinegar
• 1 ¼ cups dark raisins
• 1 cup boiled cider
• 1 teaspoon ground cloves
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon ground cinnamon
• 1 teaspoon dry mustard

Directions:

1. In a large, non-reactive saucepan (enameled works fine) put all ingredients.
2. Bring to boil, then reduce heat & simmer 1 hour or until mixture is thick.
3. Ladle into 4 hot pint jars or 8 half pints, & process in a boiling water bath for 5 minutes.

Reviews

[French Tart]

An apple chutney with a kick! NICE! Not the same as my British apple chutney, but I loved the variation on the chilli heat in this one. I used local French cider vinegar for this and halved the recipe, as I have a pantry FULL of preserves! We tried this after it had been maturing for 4 weeks, and it was mellow. Made for the Aussie/Kiwi recipe swap, thanks Syd! FT:-)