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  Chopped cored pared tart apples 2 Quart
  Raisins 2 Pound
  Chopped onions 1 Cup (16 tbs)
  Chopped sweet red peppers 1 Cup (16 tbs)
  Brown sugar 4 Cup (64 tbs)
  Mustard seed 3 Tablespoon
  Ginger 2 Tablespoon
  Allspice 2 Teaspoon
  Salt 2 Teaspoon
  Red peppers 2 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Vinegar 1 Quart

Combine all ingredients in a large sauce pot.
Simmer until thick, about 1 hour and 15 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.

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