Forktionary

Apple Chutney Ii Recipe

Elevate your culinary game with this vibrant Apple Chutney II recipe! A delightful blend of sweet apples, tangy vinegar, and warming spices, this chutney is perfect as a condiment for cheese, meats, or as a unique addition to your Thanksgiving spread. Easy to make and bursting with flavor, this recipe is a must-try for chutney enthusiasts and novice cooks alike. Get ready to impress!

Prep Time 20 mins
Cook Time 0 mins
Calories 72.2 kcal
Protein 0g
Rating 5.0 (1 Reviews)
Apple Chutney Ii 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Chutney Ii

  • 2 cups apple cider vinegar
  • 1 ½ cups granulated sugar
  • ½ cup raisins
  • 1 kg (2.2 lbs) apples (such as Granny Smith or Honeycrisp)
  • 2 cloves garlic
  • 1 inch piece fresh ginger
  • 2-3 small chili peppers
  • 1 teaspoon salt
  • Cayenne pepper (to taste)
  • 2 ripe but firm pears

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How to Make Apple Chutney Ii

  1. Wash and roughly chop 1 kg (2.2 lbs) of apples (such as Granny Smith or Honeycrisp). Peel and finely mince 2 cloves of garlic. Peel and finely grate 1 inch piece of fresh ginger.
  2. In a large preserving kettle or heavy-bottomed pot, combine 2 cups apple cider vinegar, 1 ½ cups granulated sugar, ½ cup raisins, the chopped apples, minced garlic, grated ginger, 2-3 small chili peppers (finely chopped, adjust to taste), and 1 teaspoon salt.
  3. Bring the mixture to a rolling boil over medium-high heat, then reduce heat to low and simmer gently, uncovered, for 30-40 minutes, or until the apples are very soft and translucent. Stir occasionally to prevent sticking.
  4. Add 2 ripe but firm pears, peeled, cored and chopped into bite-sized pieces, stir well and continue to simmer for another 10-15 minutes, or until the pears are translucent but still hold their shape. Taste and adjust seasoning. Add more sugar for sweetness, cayenne pepper for heat, or vinegar for tanginess as needed.
  5. Carefully ladle the hot chutney into sterilized jars, leaving about ¼ inch headspace. Wipe jar rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (for pints) or 15 minutes (for quarts) for safe preservation. Alternatively, allow to cool completely before refrigerating.
  6. Once completely cool, check for a proper seal (lids should not flex). Store in a cool, dark place and enjoy for up to a year.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

57g

Fat

0g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Low Protein Healthy Sauces Chutneys Canning Condiments Etc Fruit European Low Fat English Dietary Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Apples Pears Number Of Servings Technique