Spiced Apple Chutney

Gather

Ingredients

• 16 cups peeled, cored, chopped tart apples (about 10 medium)
• 1 cup chopped onion
• 1 cup chopped sweet red bell pepper
• 2 tsp seeded, finely chopped red Serrano pepper
• 12 oz seedless golden raisins
• 4 cups light brown sugar
• 3 tbsp mustard seed
• 2 tbsp ground ginger
• 2 tsp ground allspice
• 2 tsp canning salt
• 1 garlic clove, crushed
• 4 cups apple cider vinegar (5% acidity)

Preserve

Instructions

1. 01

   Wear gloves when handling hot peppers. Wash and prepare all produce.

2. 02

   Put every ingredient in a large stockpot and heat to boiling.

3. 03

   Lower the heat. Simmer for about 45 minutes, stirring more often toward the end, until the chutney is thick.

4. 04

   Ladle hot chutney into clean, hot pint or half-pint jars. Maintain ½-inch headspace; release bubbles, recheck the fill, clean the rims, and apply lids.

5. 05

   In a boiling-water canner, use 10 minutes through 1,000 ft, 15 minutes from 1,001–6,000 ft, and 20 minutes above 6,000 ft for processing.
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