Rebecca Staffel's Deluxe Apple Chutney / by Leslie Seaton

 And in fact I made a batch of my own that very week. If you want to make your own batch, the recipe will be on Fresh-Picked shortly. OR - if you aren't in the mood to cook, Deluxe will be releasing it soon.

This recipe was from the excellent two-part October 2012 apple-picking and apple-preserving class with Rebecca Staffel. (Here are the galleries of the apple-picking and the apple-preserving class.)

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!

 The biggest hit for me was the chutney. Even though she said it will taste better after sitting for a month, I felt like a dollop of it on some sharp cheddar and crusty bread was pretty perfect.


Recipe by and courtesy of Rebecca Staffel of Deluxe Foods 

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Store chutney in a cool, dark place for a month to allow flavors to develop. You won't be sorry.