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Add a photoServings: 6
Ingredients
- 8 c. Coarsely diced, peeled and cored green cooking apples (about 3 pounds)
- 2 c. Coarsely minced onions (about 1 lb.)
- 2 c. White seedless raisins
- 2 c. Dark brown sugar
- 1 1/2 c. Malt vinegar
- 1 Tbsp. Mustard seeds, crushed
- 1 1/2 tsp Mixed pickling spice, wrapped in cheesecloth
- 1/2 tsp Grnd ginger
- 1/2 tsp Cayenne pepper
Directions
- In a heavy 6 to 8 qt enameled or possibly stainless-steel pot, combine all ingredients. Bring the mix to a boil, stirring occasionally, then reduce the heat to low and simmer uncovered for 2 hrs, or possibly till most of the liquid has cooked away and the mix is thick sufficient to hold its shape in a spoon. Stir it frequently as it begins to thicken, to prevent the chutney from sticking to the sides and bottom.
- Remove the pot from the heat. With a large spoon, ladle the chutney immediately into warm sterilized jars, filling them to within 1/4 inch of the top and process in boiling water bath 10 min for pints and qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 473 | |
| Calories from Fat 7 | 1% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 604mg | 17% |
| Total Carbs 121.15g | 32% |
| Dietary Fiber 3.3g | 11% |
| Sugars 105.89g | 71% |
| Protein 2.86g | 5% |
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