Our McIntosh, the apple tree we were married under in our back yard, is a reliable producer of good baking apples. Its fruits are poor keepers, however, and they come on early, in August. So we have to use up as many as we can. Apple chutney is one of the answers to this dilemma. And a delicious one, too. This chutney will warm you up during a northern winter.
- 3# of apples, peeled and quartered
- 1 large onion, chopped
- 2 cups raisins
- 2 cups sugar
- 2 cups cider vinegar
- 3 T lemon juice
- 3 T ginger paste
- 1 T red pepper flakes
- 1 T salt
- 3 T mustard seed
- A few shakes of allspice
If this is too fiery for you, dial back the red pepper and mustard seed.
- Combine all the ingredients and cook until you can break up the apples with a potato masher.
- In the meantime, get your canning kettle and canning gear ready.
- Fill pints and process them 20 minutes.