Ingredients for Apple Chutney From The New Revised Moosewood Cookbook
- 4 pounds apples
- Garlic Clove (not found in recipe)
- 1/4 cup chopped crystallized ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 1 cup cider vinegar
- Cayenne (not found in recipe)
- 1 large onion, finely chopped
- 1/2 cup raisins
- 1/4 teaspoon ground allspice
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How to Make Apple Chutney From The New Revised Moosewood Cookbook
- Peel, core, and coarsely chop 4 pounds of apples. (You can leave the peel on for extra texture and nutrients if desired.)
- In a large saucepan, combine the chopped apples with 1 large onion, finely chopped; 1 cup packed brown sugar; 1 cup cider vinegar; 1/2 cup raisins; 1/4 cup chopped crystallized ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground allspice; and 1/2 teaspoon salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally, until the apples are very soft and the chutney has thickened. (Adjust simmer time depending on the apple variety; harder apples may require longer cooking time.)
- If the chutney is still chunky after simmering, use a potato masher to achieve your desired consistency.
- Remove from heat and let cool completely.
- Transfer the cooled chutney to sterilized jars, leaving 1/2 inch headspace.
- Seal the jars tightly and refrigerate. Your homemade apple chutney will keep for several weeks in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
551g
Fat
1g
Carbs
54g
