Spicy Apple Chutney

by autumn on November 1, 2010

I need a lot of alone time. A LOT. A key ingredient to sanity in the most populous city in the country (it stresses me out just typing it) is time away from people. But, here’s the thing about living in the most populous city in the country, the rent is too damn high. So even when you’re home, away from all those people, there’s people around. Anti-social rant over.

Last night, I had the rare occasion of having the apartment to myself. I took the opportunity to use my giant new canning pot that takes up half the stove and stink up the place by making some apple chutney.

I made plenty of sweet treats with my apple-picking haul, so I was looking for something a different, something not in the pie genre. I like the idea of making chutney from apples. It’s economical and a late-season chutney option when peaches aren’t around. I halved a pretty straight forward recipe from the National Center for Home Food Preservation and made it spicy by leaving in the pepper seeds.

Spicy Apple Chutney
If you prefer less heat, seed the pepper. Makes between 2-3 pints. Adapted from here.

1 quart chopped, cored, pared tart apples (about 5 medium)
1/2 cup chopped onion
1/2 cup chopped sweet red bell pepper
1 hot red pepper, chopped
3/4 pounds seedless raisins
2 cups brown sugar
1 1/2 tablespoons mustard seed
1 tablespoon ground ginger
1 tablespoon ground allspice
1 teaspoon canning salt
1/2 clove garlic, crushed
1/2 quart white vinegar (5%)

1. Combine all ingredients in a large non-reactive pot over med-high heat. Bring to a boil then reduce heat.

2. Simmer until thick. (The original recipe said it would take about an hour and fifteen minutes, but I might suggest between forty-five minutes and an hour. I ended up with a lot less than the expected quantity, so I am guessing mine cooked down a little too much.)

3. Process in a boiling water canner, according to the instructions here.

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