Apple Plum Chutney

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READY IN: 1hr 5mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups apples, tart, peeled and chopped (Crispin, Granny Smith, Northern Spy or Empire)
  • 34
    cup apple, soft, peeled and chopped (McIntosh)
  • 14
    cup onion, diced
  • 1
    teaspoon gingerroot, minced
  • 13
    cup sugar
  • 12
    teaspoon kosher salt
  • 1
    pinch hot pepper flakes
  • 1 12
  • 12
    cup plum, chopped (purple or red)
  • 1
    tablespoon mint (or basil)
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DIRECTIONS

  • Combine cooking apples, soft apples, onion, ginger, sugar, salt, hot pepper flakes and cider. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes or until soft apples start to break down.
  • Stir in plums and simmer for 5 minutes longer or until plums start to soften and chutney is thickened. Remove from heat and stir in basil or mint.
  • In clean canning jars, pour hot chutney into jar, inserting a narrow spatula gently into the jar to remove air bubbles. Let cool. Cover and refrigerate at least 2 days or up to 1 month.
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