Apple Chutney

"Old Ball Canning Book recipe--posted per request"
 
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photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
Ready In:
2hrs 15mins
Ingredients:
12
Yields:
10 pints
Serves:
10
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ingredients

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directions

  • Combine ingredients; simmer until thickened about 1 hour and 15 minutes.
  • Stir frequently as it thickens to prevent sticking.
  • Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space.
  • Adjust caps and then process 10 minutes in boiling water bath.
  • Note: For milder chutney an additional 1 quart of apples may be added.

Questions & Replies

  1. I have my batch simmering on the stove but, it still seems pretty runny to me. How thick is it supposed to be? Like jam? Does it thicken as it cools?
     
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Reviews

  1. I love a good basic recipe. This is lovely just on its own. I made it as per the recipe the 1st time, fantastic! As an another reviewer said, you can change this with whatever you have on hand. I made a few changes on this batch that I have cooking now. I have omitted the raisins, double the onions and used double the amount of peppers but used problano peppers instead. I am also using crushed red pepper instead of fresh. I will let you all know how it turned out.
     
  2. I absolutely LOVE this chutney recipe. I find the ratios to be bang on for a super versatile chutney that's as good on pastries as meats or we'll, whatever suits. It's a massive hit with the cheese and cracker plate at seasonal parties! I sometimes tweak it with a little more garlic and ginger, sometimes half apple cider vinegar half regular, or half brown sugar half...whatever I've got!! After giving a few jars away to my coworkers as gifts, they are asking to BUY any jars I have left. Haha, I'd say that's a winner folks.
     
  3. This is a delicious, sweet, thick chutney! I've never made chutney before and this recipe was really straight forward and the result was lovely. As a Brit I had to guess a bit with the amount of apples but it turned out great. I'll definitely make this again.
     
  4. Excellent and powerful flavor. I only made 1/16 of the recipe without the raisins - just enough to go on top of some Baked Brie for a holiday appetizer - served with crackers and apple slices. Couldn't get enough of it - thanks for sharing the recipe.
     
  5. This is definitely a 5 star recipe. I can't wait to serve this chutney with a big, juicy ham. The flavour is excellent. I halved the recipe and used dried red pepper flakes instead of hot peppers, but otherwise didn't change a thing. Thank you!
     
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Tweaks

  1. This is definitely a 5 star recipe. I can't wait to serve this chutney with a big, juicy ham. The flavour is excellent. I halved the recipe and used dried red pepper flakes instead of hot peppers, but otherwise didn't change a thing. Thank you!
     
  2. Excellent. Lovely dark colour; just hot enough; easy texture. I'd macerated the onions, raisins and peppers in the food processor at the start, but had cut the apples a bit too big, so i took a potato masher to it while cooking. I made two minor substitutions: green pepper (because i didn't have red) and cider for one third of the vinegar.
     

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Just a bit about me............I'm short!
 
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