winnipeg cooking school

fruit preserving workshop
Jars of chutney, all lined up!
Apple chutney recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Apple
Type of Recipe: Preserves
Serves: 3½ pints
Ingredients
  • 2 ¼ lbs tart apples, peeled, cored and diced
  • 2 medium onions, finely chopped
  • 2 ½ cups coarsely chopped raisins
  • 3 cups brown sugar, packed
  • 4 tablespoons mustard seed
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons salt
  • ¼ teaspoon cayenne pepper
  • 3 cups cider vinegar
Method
  1. Combine all ingredients in a large heavy saucepan. Stir over medium heat until sugar dissolves.
  2. Bring to a boil, stirring frequently. Boil gently, uncovered for about 35 minutes until thick. Stir more often towards the end of cooking time to prevent scorching.
  3. Fill hot sterilized jars to within ½ inch from top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process for 5 minutes in a boiling water bath. Makes 3 ½ pints.

Recipe courtesy of Mary Jane’s Cooking School.

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