Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This is sooo good with pork! To prevent the apples from browning, measure vinegar into saucepan before preparing the apples. As the apples are chipped drop them into the vinegar. This recipe is from the "Ball Complete Book of Home Preserving." The process time is for altitudes 0-1,000 ft, adjust for your area if needed.

Ingredients Nutrition

Directions

  1. In a saucepan combine vinegar and apples. Add apricots, boiling water, onions, sugars, garlic, raisins and ginger. Bring to a boil over medium-high heat stirring constantly. Reduce heat and boil gently stirring occasionally for 30 minutes. Add mustard seeds, cinnamon, allspice black pepper, cloves, salt and cayenne. Boil gently stirring frequently until thick enough to mound on a spoon, about 15 minutes.
  2. Prepare canner, jars and lids.
  3. Ladle chutney into jars, remove air bubbles, wipe rim and place lids and rings.
  4. Process 10 minutes.

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