Apple Chutney
Submitted by karshy
Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.
YIELD
10 servingsPREP
10 minCOOK
45 minREADY
55 minThis isn’t your grandmother’s sweet apple chutney. Fresh garlic, peeled ginger root, and hot red or green chilies bring serious heat and punch to the vinegar-sugar base, while tart apples cook down until transparent and almost jammy.
The timing matters here: apples go in first and simmer until they’re completely soft, creating the base. Then you add strips of hard green pears, which cook just until transparent but hold their shape, giving you texture in every spoonful.
The whole batch makes enough to fill 8 to 10 pint jars, perfect for gift-giving or stocking your pantry for the year.
Preserving Tips
- Use very tart apples like Granny Smith for best flavor balance
- Chop garlic and ginger fresh, don’t use powdered versions
- Seed the chilies if you want less heat
- Taste and adjust sugar and cayenne before adding pears
- Spoon into hot sterilized jars and seal immediately
Ingredients
Directions
In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt.
Bring to a boil and simmer until the apples are mushy and transparent.
If neccessary, add a little more vinegar.
Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 to 10 Pints.
Comments
