I LOVE this recipe, and after eating through my 2012 batch, made it again in 2013. To be honest, while I do a lot of preserving to make presents, I have trouble giving this one out as gifts because I want to hoard it for myself. It's perfect with a sharp cheddar on a crusty bread.
Rebecca recommends using a variety of apples for this recipe, and you can use the discarded cores and peels to make apple jelly!
DELUXE APPLE CHUTNEY
Makes 5-6 half-pint jars
- 6 pounds apples, peeled, cored, and roughly diced
- 2 large yellow onions, peeled and roughly diced
- Juice of two oranges
- 1.5 cup raisins
- 2 cups sugar
- 2 cups cider vinegar
- 1 tablespoon red pepper flakes
- 2 teaspoons five-spice powder
- 1 teaspoon ginger
- 1 teaspoon salt
- Place all ingredients in a preserving pot and stir together. Bring the mixture to a boil over medium-high heat, the simmer until reduced and thick, about an hour. Stir often, as chutney has a tendency to scorch.
- Ladle the apple chutney into hot, sterilized half-pint jars, leaving 1/4" headspace. Be sure to release any air bubbles in the jar - chutney is particularly thick.
- Wipe the rims of the jars with a damp towel, then place lids and then rings on top. Screw the rings on until they are firmly closed but not too tight.
- Place the jars into the pot of boiling water, making sure that the water covers the lids by at least one inch. Bring the water back to a steady boil, then set timer for 5 minutes. After 5 minutes, turn the heat off and wait an additional 5 minutes. Remove jars from water bath and set on a towel or cooling rack.
- Store chutney in a cool, dark place for a month to allow flavors to develop. You won't be sorry.