Apple Ginger Chutney
Prep time
Cook time
Total time
Chutney with a kick! This recipe make seven half-pint (250 ml) jars.
Recipe type: Apples
Type of Recipe: Preserves
Serves: 7 - ½ pint 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
  1. Peel, core and coarsely chop apples. Measure 3 cups
  2. 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.
  3. Fill boiling water canner with water. Place 7 clean half-pint mason jars in canner over high heat.
  4. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
  5. 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.
  6. 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 by Fruit Share at