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Apple-Ginger Chutney





Yields
Makes 6 to 7 pints

Prep and Cook Time: about 2 3/4 hours. Notes: Celeste Adams of Claremont, California, saves her chutney for holiday gifts. At altitudes of 1,000 to 6,000 feet, process jars for 15 minutes; above 6,000 feet, process for 20 minutes.

  Canning Instructions
 4 pounds sweet-tart apples such as Jonathan or Gravenstein
 2 pounds red bell peppers
 2 lemons (12 oz. total)
 1 quart cider vinegar
 4 cups firmly packed brown sugar
 2 cups raisins
 1/2 cup chopped crystallized ginger
 2 teaspoons minced garlic
 2 teaspoons salt
 1 teaspoon cayenne
Step 1
1

Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.

Step 2
2

Peel, core, and chop apples; you should have 2 1/2 quarts. Stem, seed, and chop peppers; you should have 1 quart. Cut off and discard peel and outer membrane from lemons. Finely chop lemons, discarding seeds; you should have 1/2 cup, including juices.

Step 3
3

In an 8- to 10-quart pan, combine apples, bell peppers, lemons, vinegar, sugar, raisins, ginger, garlic, salt, and cayenne. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and stir often until mixture is thick and reduced by 1/4, 35 minutes to 1 hour.

Step 4
4

Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 10 minutes (see notes).

Step 5
5

Note: Nutritional analysis is per tablespoon.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 26Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 23mg1%
Total Carbohydrate 6.9g3%

Dietary Fiber 0.2g1%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.