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 12 half pints


  • 2 quarts unpeeled, cored, and diced cooking apples
  • 2 cups raisins, chopped
  • 1 cup chopped pecans
  • Grated rind of 2 oranges
  • 4 cups sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon ground cloves

How to Make It

  1. Combine all ingredients in a stainless steel stockpot; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 2 hours or until mixture thickens, stirring frequently.

  2. Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process chutney in boiling-water bath 15 minutes.

Oxmoor House Homestyle Recipes