Apple Chutney
Never mind the pumpkin spice craze going on right now. Instead, I’ll opt for this Indian inspired apple chutney spread. On EVERYTHING! This apple chutney is the flavor of fall in a jar (or bowl, however you roll). Having picked an abundance of apples from my backyard orchard, making chutney was a great way to use up and preserve some of the goodness and have plenty of jars ready for gifting. Apple chutney is a flavorful combination of fresh tart apples, raisins, ginger, and a touch of savory spices which make this chutney a unique tasty treat! Thanksgiving turkey will never be the same… and that’s a good thing! You can bet I’ll be serving alongside the traditional cranberry sauce for equal opportunity slathering of sweet and savory sauciness at my Thanksgiving table.
This recipe makes quite a bit so I’ve included instructions for canning as well. If you’re not into canning, this chutney keeps for several months in an airtight jar or you can certainly half or quarter the recipe. The uses for this apple chutney know no bounds. Spread it on crackers, biscuits, naan, or my favorite: spread it on chicken or pork (oh, the HAM!) and then let it bake up to beautiful sticky golden goodness.
- 2 cups honey or organic cane sugar
- 2½ cups vinegar (white distilled or apple cider vinegar)
- 8 cups peeled and diced apples
- 2 tablespoons minced ginger
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon yellow mustard seeds
- 2 tablespoons salt
- ⅔ cups raisins or golden raisins
- Simmer honey/sugar and vinegar in a large saucepan 10 minutes.
- Add apples and remaining ingredients and simmer, uncovered, about 25-45 minutes, stirring as the chutney thickens to desired jam consistency. Should taste well balanced and not overly vinegar in flavor.
- When chutney is thickened to a jam consistency, ladle into hot sterilized jars. Wipe rims of the jars with a touch of vinegar to remove any spillage and place lids and bands on each to finger tight. Let cool and store up to a couple of months in airtight jars.
- To can the chutney (optional): After ladling into jars and adding lids/bands, process in waterbath canner 10 minutes for half-pints, 15 minutes for pints.
- Let cool on a tea towel on the counter for 24 hours and then check to be sure all jars have sealed.
- Canned chutney will remain good for 12-18 months or more.
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I made this recipe last ngiht for the first time. It is delicious, although I made a modification. 25 minutes was not sufficient time to bring the chutney to the desired consistency and flavor, so I carefully monitored it for 15 more minutes and it was perfect. I know from experience that watching the pot and testing can be the difference between a veinegary failure and a perfectly melded product. I’ll be making more today since it’s time to bring in all of the remaining apples from our orchard. Thank you!
Thanks Sue!! I’ve also had a few batches take a bit longer and it seems that the type of apple used makes a difference in the time it takes as well 🙂 I will add that note to the recipe to cook it a bit longer for desired consistency.