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Spiced Apple And Pepper Chutney

Western.Chefs's picture
  Tart apples 2 Quart, cored, peeled, and coarsely chopped
  Minced seeded bell peppers 1 Cup (16 tbs) (Mix Of Red And Green Color Ones)
  Garlic 1 Clove (5 gm), minced
  Minced yellow onion 1 Cup (16 tbs)
  Raisins 1 Pound
  Dark brown sugar 1 Pound
  Cider vinegar 1 Pint
  Cinnamon 1 Tablespoon
  Ginger 1 Tablespoon
  Cloves 1 Tablespoon
  Nutmeg 1 Tablespoon
  Powdered mustard 2 Teaspoon
  Salt 2 Teaspoon
  Crushed dried red hot chili peppers 1⁄4 Teaspoon

Preheat the oven to 250°.
Stand 4 (1-pint) canning jars and their tops on a baking sheet.
Place them in the oven until needed.
In a large non-reactive pan combine all of the ingredients.
Cover and bring the mixture to a slow boil.
Uncover and simmer, stirring occasionally for 1 1/2 hours, until the mixture thickens.
Ladle the hot mixture into the warm jars, filling each within 1/8 inch of the top.
Wipe the rims and seal.
Cool and store the chutney.

Recipe Summary

Side Dish
Bell Pepper

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5314 Calories from Fat 71

% Daily Value*

Total Fat 9 g13.1%

Saturated Fat 4.4 g22%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4130.6 mg172.1%

Total Carbohydrates 1273 g424.3%

Dietary Fiber 62.1 g248.6%

Sugars 920.6 g

Protein 19 g37.6%

Vitamin A 20% Vitamin C 4782.3%

Calcium 162.7% Iron 68.9%

*Based on a 2000 Calorie diet

Spiced Apple And Pepper Chutney Recipe