Apple Chutney


Preparation info

  • 3 to 4 pints

    • Difficulty


Appears in

Home Canning and Preserving

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
  • 2Β½ cups vinegar
  • 1Β½ cups juice (orange, apple, cider, or a combination)
  • 1 tablespoon ginger
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • ΒΌ teaspoon cayenne pepper
  • 2 cups brown sugar
  • 2 cups dried currants or raisins


    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.