YieldsMakes about 6 cups
AuthorRose Stuhlsatz,
Notes: Rose Stuhlsatz, at the Big Apple stand in Camino, California, cans her chutney. But it can be refrigerated for up to 6 months.

How to Make It

Step 1
1

Peel, core, and slice apples about 1/4 inch thick to make about 8 cups. Put slices in a 6- to 8-quart pan.

Step 2
2

Trim and discard chili stems. For less heat, discard chili seeds. Finely chop chilies; add to apples.

Step 3
3

Also add vinegar, sugar, raisins, onion, ginger, garlic, and mustard seed. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pierced and juice is syrupy, about 1 1/2 hours.

Step 4
4

Serve warm or cool. Cover airtight and store in the refrigerator.

Step 5
5

Nutritional analysis per 1/4 cup.

Ingredients

 2 1/4 to 2 1/2 pounds apples such as Granny Smith, Gravenstein, or Stayman Winesap
 2 to 3 fresh jalapeño chilies (1 1/2 to 2 oz. total)
 1 cup cider vinegar
 2 cups firmly packed brown sugar
 1 1/2 cups raisins
 1 onion (1/2 lb.), chopped
 1/3 cup minced fresh ginger
 2 cloves garlic, minced
 1 tablespoon mustard seed

Directions

Step 1
1

Peel, core, and slice apples about 1/4 inch thick to make about 8 cups. Put slices in a 6- to 8-quart pan.

Step 2
2

Trim and discard chili stems. For less heat, discard chili seeds. Finely chop chilies; add to apples.

Step 3
3

Also add vinegar, sugar, raisins, onion, ginger, garlic, and mustard seed. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pierced and juice is syrupy, about 1 1/2 hours.

Step 4
4

Serve warm or cool. Cover airtight and store in the refrigerator.

Step 5
5

Nutritional analysis per 1/4 cup.

Rose’s Hot and Spicy Apple Chutney