Yield
Makes 6 to 7 pints

Prep and Cook Time: about 2 3/4 hours. Notes: Celeste Adams of Claremont, California, saves her chutney for holiday gifts. At altitudes of 1,000 to 6,000 feet, process jars for 15 minutes; above 6,000 feet, process for 20 minutes.

How to Make It

Step 1

Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.

Step 2

Peel, core, and chop apples; you should have 2 1/2 quarts. Stem, seed, and chop peppers; you should have 1 quart. Cut off and discard peel and outer membrane from lemons. Finely chop lemons, discarding seeds; you should have 1/2 cup, including juices.

Step 3

In an 8- to 10-quart pan, combine apples, bell peppers, lemons, vinegar, sugar, raisins, ginger, garlic, salt, and cayenne. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and stir often until mixture is thick and reduced by 1/4, 35 minutes to 1 hour.

Step 4

Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 10 minutes (see notes).

Step 5

Note: Nutritional analysis is per tablespoon.

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