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Rose’s Hot and Spicy Apple Chutney





Yields
Makes about 6 cups

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

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 126Calories from Fat 2.1
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.9mg1%
Total Carbohydrate 32g11%

Dietary Fiber 1.4g6%
Protein 0.6g2%

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