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Apple Chutney

Apple Chutney

Oxmoor House JANUARY 1985

  • Yield: 12 half pints

Ingredients

  • 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

Preparation

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.

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.

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Apple Chutney recipe

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