Apple Chutney

Preparation info
  • 3 to 4 pints

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

This is a mild chutney.


  • 4 lbs. apples, any type
  • 3 medium yellow or white onions


  1. Peel, core, and dice the apples. Peel and finely chop the onions.
  2. Add the vinegar, juice, ginger, allspice, nutmeg, cloves, and cayenne pepper. Mix well and cook, uncovered, at a simmer or until thick.
  3. Add the brown sugar. Wash and squeeze dry the currants or raisins and add. Cook everything until desired thickness and seal in sterile jars.