Curried Apple Chutney is a fun recipe because it has such a savory component to it. It tastes very good on chicken and pork. The curry and ginger work well together keeping the curry from becoming too strong. Emmaline was tentative about trying this recipe as she doesn’t have a particular fondness for curry but she was pleasantly surprised by the flavor.
Curried Apple Chutney
This recipe makes approximately 7-pints of Curried Apple Chutney.
Ingredients to make the Curried Apple Chutney:
8 cups cored, peeled, and diced Apples
2 seeded, diced Hot Peppers (Leave the seeds in if you want it spicy.)
1 cup diced Onion
1 cup diced Red Pepper
5 1/2 cup Raisins
4 cups Vinegar
4 cups Brown Sugar
3 tablespoons Mustard Seed
1 tablespoon minced Garlic
2 tablespoons Ginger
2 teaspoons Salt
2 teaspoons Allspice
2 teaspoons Curry Powder
prepare fruit and vegetables
combine all ingredients
Combine all the ingredients in a large pot and simmer until it is nice and thick and the fruit has softened.
fill jars
Fill the jars leaving 1/2-inch of headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
processing complete
Once your Curried Apple Chutney has completed processing, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with a boiling water bath canner or how to adjust the processing time for altitude, take a look at our canning basics videos.
