Home Felisa's Kitchen Recipes Apple Chutney
Apple Chutney PDF Print E-mail
Written by felisa sheskin   

This fall I got a bushel of organic apples from Westwind Orchards.  I made a ton of apple sauce and chutney.  Here is a recipe I rely on, with minor variations.

 

  • 12 cups apples (mainly peeled, sliced)
  • 3 lemons, chopped small with peel
  • 4 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • 2 c raisins (or currants)
  • 3 Tablespoons crystallised ginger, finely chopped
  • 2 T salt
  • 1 ancho chile, 1 red chile pepper
  • 3 c apple cider vinegar
  • 2T mustard seed
  • 1 T cinnamon

 

Add everything to the pot and simmer, stirring for 11/2-2 hours.  Be careful not to let the center of the pot burn.  Keep the heat low and keep stirring.  I preserved mine in Ball Jars which means that I steamed the jars, filled them with warm chutney and boiled them for 15 minutes.  This  recipe produces about 3 quarts of chutney.   You could also freeze what you are not using that week.

 

 
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