Rose’s Hot and Spicy Apple Chutney

Yields Makes 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.

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
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories126
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.9mg1%
Total Carbohydrate 32g12%
Dietary Fiber 1.4g5%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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
Rose’s Hot and Spicy Apple Chutney
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