Makes about 6 cups

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

How to Make It

Step 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.

Step 2

Trim and discard chili stems. For less heat, discard chili seeds. Finely chop chilies; add to apples.

Step 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.

Step 4

Serve warm or cool. Cover airtight and store in the refrigerator.

Step 5

Nutritional analysis per 1/4 cup.

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