Apple Chutney Recipe Ingredients 2 quarts apples 2 teaspoons lemon juice 2 lbs. seedless raisins 4 cups brown sugar, firmly packed 1 medium onion, finely chopped 1 cup sweet red peppers, finely chopped 2 red peppers, finely chopped 1 clove of garlic, crushed 2 1/2 tablespoons mustard seed 2 tablespoons ginger 2 teaspoons ground allspice
This recipe requires the basic home canning equipment: half-pint or pint-sized mason jars, water bath canner, jar lifter, seals and rings, ladle and a funnel. Apple Chutney Recipe Ingredients 2 quarts apples 2 teaspoons lemon juice 2 lbs. seedless raisins 4 cups brown sugar, firmly packed 1 medium onion, finely chopped
Add red onion and sauté about 3 minutes until translucent. Add jalapeño and ginger and sauté 1 minute. Add remaining ingredients (apples through salt) and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened.
To avoid scorching, a heat diffuser can be of help. If you have sumac powder, a souring spice, to hand, you may wish to add up to 2 teaspoons to give the chutney a bit more of a sour balance. Curried Apple Chutney.