Sweet-Hot Apple Chutney

4.63 from 24 votes

A delicious condiment that's great for everything from sandwiches, to curry, to spreading on crackers with cream cheese.

Prep Time25

Cook Time40

Additional Canning Time10

Total Time1 15

Course: Condiments

Cuisine: Indian

Servings: half pints

Calories: 30kcal

6 cups prepared green apples, Granny Smith or other tart apple (about 2 pounds)
2 cups chopped onions
1 1/2 cups lightly packed brown sugar
1 1/2 cups apple cider vinegar
3/4 cup raisins, chopped in a food processor
2 tablespoons peeled and minced fresh ginger root or 2 teaspoons dried powdered ginger
1 teaspoon ground mustard
1 teaspoon sea salt or canning salt
1/2 to 1 teaspoon red pepper flakes, or to taste

Peel, core and coarsely chop apples to get the 6 cups measured.
Add the chopped apples and remaining ingredients to a stainless steel saucepan stockpot (6-quart or larger). Bring to a boil over medium-high heat, stirring constantly.
Reduce heat to medium-low and simmer at a gentle boil, uncovered, for 40 minutes. Stir occasionally to prevent sticking.
Meanwhile, prepare boiling water canner, 7 half pint jars,* lids, and bands.
After 40 minutes, the chutney should be reduced some and thickened a bit. If not, cook for another 10 minutes or so until desired consistency; remove from heat.
Ladle chutney into jars, one at a time, leaving a 1/2 inch headspace. Using plastic or wood spatula, remove air bubbles. Wipe rim with damp cloth, attach lid and place in rack of canner. Repeat with all the jars. (If you don't have enough to fill up the last jar to the required headspace, put that in the refrigerator.)
Process filled jars for 10 minutes in a boiling water bath. Turn off burner, remove canner lid, but leave the jars to cool in the water for 5 minutes before removing to a towel-lined surface.
Let sit for 12-24 hours before removing rings, checking seals, labeling and storing.

*Depending on the juiciness of the apples and how long you cook it down, your volume may be 5, 6, or 7 half pint jars.