2 Reviews
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I LOVE this recipe. In fact even my 11 year old son will eat half a jar at one sitting with crackers and cheddar cheese. This recipe is FANTASTIC and I have won awards for it at our local fall fair.
Clean the veggies tomatoes, onions, apples and both types of peppers) and then chop them up. Make sure to chop them very well. Add them to a very large pot.
Add the remaining ingredients and bring to a boil. Turn down and simmer for 2 hours.
Put the mixture into the sterilized jars leaving some head room at the top of the jar. Then process them for 10 minutes according to standard canning practices.
Makes 8 (250 ml) jars.
4 Comments
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Marie Doe on 11.8.2015
I have this simmering on the stove now – smells so good. My only problem was figuring what size onions and apples to use – as a cook I wish I could get recipes with weights rather than descriptions, i.e., 32 oz onions rather than 8 “medium”. But it smells great and I look forward to canning it when done. And I realize it’s an art and not a science. I used half honeycrisp and half winesap apples. Thank you for the recipe – getting my canning done for holiday gifts!
marymc1952 on 12.4.2012
Wondering if I can use any type of apple or do you use a specific type?
Wanita Gowen on 10.12.2011
I’ve never had chutney, had to look it up on the computer to see what it was. I made your Apple Chutney recipe, it is so amazing!!!! I absolutely love it, will definitely make this again.
adeline on 10.3.2011
My goodness this looks ssooo good !! This gives me a good reason to run up to Apple Hill and get some apples ! thanks so much for sharing with us