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Apple Ginger Chutney

November 11, 2010

It’s been a busy day of canning here at the Turnbull house.  Once again, we’ve been blessed with a glut of end of the season veggies that must get put up before too long. Pumpkins and squash call out to me to be turned into chutney, chips, curds, and soup.  Will I have enough hours in the day to get it all done.  Only time will tell…

Today’s mission chutney.  I started with making one of my friends favorite chutney recipes ~ Apple Ginger Chutney.  And, upon trying it, I have to agree it is super tasty and definitely well worth making.  I am considering making a second batch as holiday gifts (if I get all of the pumpkins and squash put into jars). 

 

RECIPE FOR APPLE GINGER CHUTNEY:

  • 4 cups cider vinegar
  • 3 cups brown sugar, lightly packed
  • 3 tbsp salt  (I like kosher salt but regular table salt will do)
  • 1 tsp ground cloves
  • 1 tsp allspice
  • 3 tsp ground ginger
  • 4 1/2 lbs firm apples (approximately 10 large apples) like Wealthy or Cortland (I used Spartans and Granny Smiths because I had them on hand); core and coarsely chop
  • 3 cups onions (approximately one large Spanish onion)
  • 3 cups green pepper (approximately 2 large peppers)
  • 1 cup dried currants
  • 1 lemon juiced and grated peel
  1. In a large stainless steel saucepan combine sugar, vinegar, salt, and spices.  Bring to a boil.
  2. Add peppers, onion, currants and simmer for 30 minutes.
  3. Then add all other ingredients and boil gently, for another 30 minutes. Stirring frequently.  This is what it looks like when it is first added… And, after 30 minutes…
  4. Ladle hot chutney into hot sterilized jars leaving 1/2″ headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot chutney.  Wipe rims with a damp paper towel.  Place snaps and rings on each jar, screwing bands down until they are fingertip-tight. Place in hot water bath, bring to a full rolling boil, and process for 15 minutes.   When the time is up, turn off heat and remove lid.  Leave jars for 5 minutes before removing.  Check seals, let cool, label and store.

Until recently, I did not really appreciate the complex favours of a good chutney but now I can’t live without them.  We often have a jar open in the fridge to add a like kick to meat and even ice-cream.  I can’t believe I’m saying this but it’s true.  If you could only do one chutney this year I would highly recommend giving this one a try.  You won’t be disappointed.  Thanks Elene!!!

Put up total:

  • 7 x 500ml regular vintage mason jars
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One Comment leave one →
  1. Elene permalink
    November 11, 2010 7:37 pm

    Hi Andrea,

    I’m thrilled you love this recipe. It was one of my favourites. Thanks for putting my name on one of the jars. I may even drive out to your home to claim my jar of golden delight.

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