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Oct.20,2011Chutney with a kick! This recipe make seven half-pint (250 ml) jars.
3 cups prepared Granny Smith apples, (5 large or 1 lb)*
1 red bell pepper seeded & chopped
2 cups chopped onion
2 cups dark brown sugar
1 ½ cups cider vinegar
1 cup golden raisins
¼ cup peeled, minced ginger root
¾ teaspoon dry mustard
¾ teaspoon salt
½ teaspoon dried red pepper flakes
- Peel, core and coarsely chop apples. Measure 3 cups
- Combine apples, pepper, onion, sugar, vinegar, raisins, ginger root, mustard, salt and red pepper flakes in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly. Boil gently, stirring occasionally, 40 minutes.
- Fill boiling water canner with water. Place 7 clean half-pint mason jars in canner over high heat.
- Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
- Ladle chutney into hot jar to within ½ inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ½ inch. Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney.
- Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours. Check jar seal. Sealed lids curve downward.
Recipe courtesy of Mary Jane’s Cooking School.
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