Apple season is in full swing and this year we wanted to experiment with preserving apples to enjoy year round. Last fall we canned apple sauce, which came out delicious, and this time we decided to try something new and make apple chutney. This chutney is filled with onions and spices that make it a unique holiday gift. We were excited that we had a bit leftover after canning so we could sample it and pair it with a variety of foods. It was delicious on top of a sharp cheese, such as cheddar or blue cheese, and provided a unique touch for a grilled cheese sandwich. Whether you decide to can this chutney or not, try it today to enjoy your local apples in a new way!
Apple Chutney
From Sherri Brooks Vinton
2 cups apple cider vinegar
4 apples, cored and peeled
2 cups brown sugar, lightly packed
1 cup finely diced onion
1 cup dried cranberries and/or raisins
1 tbs freshly grated ginger
2 garlic cloves, minced
1 tbs whole mustard seed
2 tsp mild curry powder
1 tsp ground allspice
1 tsp salt
5 one pint or 10 half-pint jars, lids and rings
Put the vinegar into a non-reactive saucepan. Dice the apples and add them to the pan to prevent browning. Add the sugar, onions, cranberries and/or raisins, ginger, and garlic. Bring to a boil and stir constantly. Reduce the heat to medium-low and simmer for 30 minutes, stir occasionally. Add the remaining ingredients and simmer for 15 more minutes. Fill jars with mixture, leaving 1/2 inch of headspace.
To preserve:
Process for 15 minutes using the boiling water method.
