Apple Chutney with Raisins and Ginger (adapted from Canadian Living)
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Loading...Ingredients
- (yield 9 250 ml cups)
- 4 lbs apples (I used Spy, Cortland & Delicious to get good flavour and keep some apples firm)
- 3 cups sweet onions chopped
- 2 cups cider vinegar
- 1 cup raisins (mix of sultana and golden)
- 1 cup packed brown sugar
- 1.5 cups granulated sugar
- 7 tsp pickling salt
- 2 TBSP grated or finely chopped fresh ginger
- 4 tsp ground coriander
- ¾ tsp cayenne pepper
- 1 tsp cinnamon
- ¾ tsp ground cardamon
- ½ tsp black pepper
- ¼ tsp ground cloves
Instructions
1
Put vinegar into large pot and then prepare the apples to keep them from oxidizing. Add all ingredients to the pot. Bring to a boil and reduce to a simmer. Cook, stirring regularly, for about 25 minutes until the apples are soft and the liquid has somewhat evaporated.
2
Ladle into hot canning jars leaving a ½ inch headspace. Remove any air bubbles. Clean rims, affix lids and rings to finger-tip tight. Process in a boiling water-bath or atmospheric steam canner for 15 minutes. Rest jars for 5 minutes before removing to a heat-proof surface.
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