A great combination of spicy and sweet, this chutney is delicious served with meat or can be combined with cream cheese for a creamy sauce.
WHAT YOU'LL NEED
- 3 cups Granny Smith apples
- 2 cups chopped onion
- 1 ½ cups cider vinegar
- 1/4 cup peeled and minced ginger root
- 3/4 tsp salt
- 1 red bell pepper, seeded and chopped
- 2 cups dark brown sugar, lightly packed
- 1 cup golden raisins
- 3/4 tsp ground mustard
- 1/2 tsp red pepper flakes
Can preparation process
Place four clean 500 ml mason jars on the rack in a boiling water canner. Cover the jars with water and heat to a simmer. Heat sealing discs in hot, not boiling, water. Keep jars and sealing discs hot until ready to use.
Ingredients preparation process
Peal, core and coarsely chop apples. Measure out 3 cups and discard the rest. Combine apples and all remaining ingredients in a large saucepan. Bring to a boil, stirring constantly. Boil gently, uncovered, stirring occasionally, 40 minutes. Remove from heat.
Ladle chutney into a hot jar, leaving 2 cm of headspace at the top. Using a spatula, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe the jar rim clean to remove any food residue. Place lids and bands on jars and screw tight until resistance is met. Do not over tighten. Return the filled jar to the rack in canner and repeat for remaining jars.
Cover the jars with water. Cover canner and bring water to full rolling boil before starting to count processing time. Boil filled jars for 10 minutes.
Remove canner lid, wait 5 minutes, then remove jars without tilting and place them on a protected work surface. Cool undisturbed for 24 hours. Do not retighten screw bands.
After cooling check jar seals by pressing the top of each seal. If they do not bounce back it means the seals have taken. Remove screw bands and wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.