How to make it

  • Bring lids and rings to almost a boil and reduce to low and hold them in hot water until ready to use. Boil jars for 10 minutes and hold in hot water until ready to use.
  • Wash tomatoes and remove skins. Do not seed. Chop tomatoes to make 3 quarts. Wash and pare apples; remove seeds and cores; chop to make 3 quarts.
  • Combine all ingredients except the whole spices. I use a 10” non-reactive stock pot. The ingredients fill it to 6” up the side. Place spices loosely in a clean, white cloth; tie with a string, and add to tomato apple mixture. Bring to a boil; boil gently at about a medium heat, stirring frequently, until mixture is thickened and reduced at least one half in volume (about 2 hours). The apples will all but disappear but the flavor will remain. Remove spice bag. Don't be ascared to simmer it down to a nice thick sauce or the result will be more watery than desired. But keep it stirred so as not to scorch.
  • Pack the boiling hot chutney into hot pint jars, leaving ½ inch head-space. Remove air bubbles and adjust head-space if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 10 minutes adjusting for altitude. Remove and cool overnight.

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  • doreenfish 6 years ago
    Looks delicious..thanks for posting!!
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