Ingredients for Apple Chutney
- 2 pounds apples
- 1/4 cup chopped red onion
- 1/2 cup apple cider vinegar
- 1/4 cup raisins
- 1 cup Wood's Cider Mill boiled cider
- 1/2 teaspoon ground cloves
- Red Pepper Flakes
- 1 teaspoon ground cinnamon
- Dry Mustard
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How to Make Apple Chutney
- Peel, core, and chop 2 pounds of apples (about 6 medium).
- In a large, non-reactive saucepan, combine the chopped apples, 1 cup of Wood's Cider Mill boiled cider, 1 cup brown sugar, 1/2 cup apple cider vinegar, 1/4 cup chopped red onion, 1/4 cup raisins, 1 tablespoon grated fresh ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
- Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
- Reduce heat to low, cover, and simmer gently for 1 hour, or until the chutney has thickened significantly and the apples are tender. Stir occasionally to prevent sticking.
- Remove from heat and let cool slightly (about 15 minutes).
- Ladle the hot chutney into sterilized 4 pint jars or 8 half-pint jars, leaving 1/2 inch headspace.
- Process in a boiling water bath for 5 minutes to ensure safe preservation. (Ensure jars are fully submerged in boiling water.)
- Remove jars and let cool completely. You should hear a satisfying ‘pop’ as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
0g
Carbs
3g
