ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apple Chutney

Yield 9 1/2 cups (serving size: 1/4 cup)
Nothing identifies Lowcountry cooking more than its extensive use of condiments, particularly homemade ones. This easy-to-make stove-top chutney can be prepared in about an hour. Serve it with country captain, country ham, or game.

Ingredients

  • 13 cups chopped peeled Granny Smith or other tart apple (about 4 pounds)
  • 3 cups chopped onion (about 1 pound)
  • 2 cups raisins
  • 2 cups packed brown sugar
  • 2 cups cider vinegar
  • 1/4 cup finely chopped seeded jalapeño pepper
  • 1 teaspoon mustard seeds

Nutrition Information

  • calories 96
  • caloriesfromfat 2 %
  • fat 0.2 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 0.5 g
  • carbohydrate 24.9 g
  • fiber 1.7 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 6 mg
  • calcium 12 mg

How to Make It

  1. Combine all ingredients in a large nonaluminum Dutch oven or stockpot. Bring to a boil. Reduce heat; simmer 45 minutes or until most of liquid evaporates.

  2. Note: Store chutney in an airtight container in refrigerator for up to 2 weeks.