Apple Chutney, 2 recipes

Apple Chutney
Makes 2.7 kg (6 lb)

1.4 kg (3lb) Apples, peeled, cored, diced
1.4 kg (3lb) Onions, chopped
450g (1lb) Sultanas or Seedless Raisins
2 Lemons, zest and juice only
700g (1½lb) Demerara Sugar or brown sugar
600ml (1 pint) Malt Vinegar

Place the apples, onions, sultanas, lemon zest and juice, sugar and vinegar in a large saucepan.
Bring to the boil.
Reduce the heat and simmer, uncovered, stirring occasionally, for about 3 hours, or until the mixture has thickened, with no liquid remaining.
Pot the hot chutney in sterilized, hot jars.
Leave for at least 2 - 4 weeks to allow the flavour to mature.
I did not process this lot and it did well, I cooked it in January (Summer in my side of the world) and I am consuming it now, mid winter. When I do open the jars they are all vacuum sealed and delicious.




Apple Chutney
Makes about 6 pint jars

2Kg (quarts) chopped, cored, pared tart apples (about 10 medium)
1 cup chopped onions
1 cup chopped sweet red bell peppers (about 2 medium)
2 hot red peppers, seeded and chopped
3/4 Kg (1½ pounds)seedless raisins
4 cups brown sugar
3 tablespoons mustard seed
2 tablespoons ground ginger
2 tablespoons ground allspice
2 teaspoons canning salt
1 clove garlic, crushed
1 Lt (1 quart) white vinegar (5%)


Procedure: Combine all ingredients; simmer until thick, about 1 hour and 15 minutes. As mixture thickens stir frequently to prevent sticking.
Pour boiling 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; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

I have not jet used any of these.