Rose's Hot and Spicy Apple Chutney

Notes: Rose Stuhlsatz, at the Big Apple stand in Camino, California, cans her chutney. But it can be refrigerated for up to 6 months.

Yield: Makes about 6 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 2.1%
  • Protein: 0.6g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 32g
  • Fiber: 1.4g
  • Sodium: 8.9mg
  • Cholesterol: 0.0mg


  • 2 1/4 to 2 1/2 pounds apples such as Granny Smith, Gravenstein, or Stayman Winesap
  • 2 to 3 fresh jalapeño chilies (1 1/2 to 2 oz. total)
  • 1 cup cider vinegar
  • 2 cups firmly packed brown sugar
  • 1 1/2 cups raisins
  • 1 onion (1/2 lb.), chopped
  • 1/3 cup minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon mustard seed


  1. 1. Peel, core, and slice apples about 1/4 inch thick to make about 8 cups. Put slices in a 6- to 8-quart pan.
  2. 2. Trim and discard chili stems. For less heat, discard chili seeds. Finely chop chilies; add to apples.
  3. 3. Also add vinegar, sugar, raisins, onion, ginger, garlic, and mustard seed. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pierced and juice is syrupy, about 1 1/2 hours.
  4. 4. Serve warm or cool. Cover airtight and store in the refrigerator.
  5. Nutritional analysis per 1/4 cup.
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