Preparing and Canning Chutneys
- 4 quarts (16 cups) pared, cored, chopped tart apples (about 10 medium)
- 1 cup chopped onions
- 1 cup chopped sweet red bell peppers (about 1 medium)
- 2 teaspoons seeded and finely chopped red Serrano pepper (about 2 to 4 peppers)
- 12 ounces seedless golden raisins
- 4 cups light brown sugar
- 3 tablespoons mustard seed
- 2 tablespoons ground ginger
- 2 tablespoons ground allspice
- 2 teaspoons canning salt
- 1 clove garlic, crushed
- 4 cups apple cider vinegar (5%)
Yield: About 6 pints
Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and ring bands according to manufacturer’s directions.
2. Combine all prepared ingredients in a large stockpot; bring to a boil. Reduce heat and simmer until thickened, about 45 minutes. As mixture thickens, stir frequently to prevent sticking.
3. Fill hot chutney into hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Apply and adjust prepared canning lids.
4. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
|Table 1. Recommended
process time for Apple Chutney in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
Notes: This is revised from the original So Easy to Preserve recipe of the same name. We think you will like the increased apple flavor. Another type of hot pepper may be used as long as you don’t exceed the listed measurement, or you may omit the hot pepper.
Refrigerate any leftover chutney from filling jars and enjoy freshly made! Refrigerate the canned chutney once jars are opened for use.
Developed at The University of Georgia, Athens. Adapted from So Easy to Preserve, 6th ed., 2014. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. September 2016.
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