Curried Apple Chutney

Marie Overton
May 29, 2022
2 min read

Updated: Oct 24

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.

Three jars of fruit chutney sit on a countertop, one open with a spoon inside. A mat displays the text "Harvest Blessings."

Curried Apple Chutney

This recipe makes approximately 7-pints of Curried Apple Chutney.

Ingredients to make the Curried Apple Chutney:

Person slicing peeled apples on a wooden board with apple peels nearby. Diced apples in a glass bowl on a speckled countertop.

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

Large pot with chopped onions, apples, raisins, mustard seeds, and spices on a speckled countertop. Hand holding curry powder bowl.

Combine all the ingredients in a large pot and simmer until it is nice and thick and the fruit has softened.

Hand filling jars with fruit mixture using a steel funnel, next to a large pot on a speckled countertop. Mood: focused, setting: kitchen.

Using a jar funnel, fill the half pint jars leaving 1/2-inch of headspace.

Use a chopstick to de-bubble the jars.

Use a clean, damp cloth to wipe off the rims of the jars.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

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.

Chalkboard sign lists water bath times by altitude, next to jars of preserves. Text reads "Water Bath" with various feet and minutes listed.

Once your Curried Apple Chutney has completed processing, remove the lid, turn off the heat and allow it to cool for 5 minutes. Space the jars about an inch apart on a heat resistant surface on the counter for 24 hours to cool and completely seal. Remove the rings and wash off the outside with warm soapy water.

Canning jars filled with preserved food on a wooden board. A person uses red tongs to hold a jar. Kitchen counter background.

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.