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.
- 1 1⁄2 cups cider vinegar
- 2 tart green apples, peeled cored and finely chopped
- 3 cups chopped dried apricots
- 3 cups boiling water
- 2 onions, finely chopped
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 4 garlic cloves, finely chopped
- 1⁄2 cup raisins
- 2 tablespoons finely chopped gingerroot
- 2 teaspoons mustard seeds
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon fresh ground black pepper
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 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.
- Prepare canner, jars and lids.
- Ladle chutney into jars, remove air bubbles, wipe rim and place lids and rings.
- Process 10 minutes.