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.

This Story Originally Appeared On


Recipe Summary test

Makes 6 to 7 pints


Ingredient Checklist


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

  • 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.

  • 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.

  • 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).

  • Note: Nutritional analysis is per tablespoon.

Nutrition Facts

26 calories; protein 0.1g; carbohydrates 6.9g; fiber 0.2g; sodium 23mg.