During the fall season, we love to visit our local fruit orchard and pick our own apples so that we can make some homemade apple chutney.
We enjoy using this chutney as a sandwich spread or as an addition to our homemade chicken, turkey and tuna salads. If you are using it as a salad spread, cut your mayonnaise or salad dressing in half and replace the other half with the chutney.
This recipe requires the basic home canning equipment: half-pint or pint-sized mason jars, water bath canner, jar lifter, seals and rings, ladle and a funnel.
Apple Chutney Recipe
2 quarts apples
2 teaspoons lemon juice
2 lbs. seedless raisins
4 cups brown sugar, firmly packed
1 medium onion, finely chopped
1 cup sweet red peppers, finely chopped
2 red peppers, finely chopped
1 clove of garlic, crushed
2 1/2 tablespoons mustard seed
2 tablespoons ginger
2 teaspoons ground allspice
1 teaspoon curry powder
2 teaspoons table salt
4 cups white vinegar
Apple Preparation: Wash, peel, core and chop your apples, sprinkle with 2 teaspoons of lemon juice to prevent darkening; set aside.
In a large stock pot, combine all of the above ingredients, one at a time and stirring in between each addition. Over medium heat, simmer the mixture for 60 to 85 minutes or until the mixture has thickened. Use a nonstick silicone spatula to stir the mixture every 10 minutes.
Once mixture is done cooking, ladle it into hot and clean mason jars, leaving a 1/2″ head space. Use a soft cotton towel and wipe the rims clean before placing the seal and ring onto your jar.
Process jars in your water bath canner for 10 to 15 minutes or according to manufacturers instructions. Once they are done, carefully remove them from the water and let them cool in a non-drafty area of your kitchen. After 2 hours have passed, recheck your jars to make sure they have all sealed properly.