Serve for a holiday meal with turkey or ham or as a quick appetizer with gingersnaps and cream cheese.

Recipe by Southern Living November 1996

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Yield:
10 pints
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Ingredients

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Directions

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  • Combine all ingredients in a large Dutch oven. Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 30 minutes.

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  • Cool, place in jars, and store in refrigerator up to 2 weeks. For longer storage, pack chutney into hot sterilized jars, filling to 1/2 inch from top; remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.

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