 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prep and Cook Time: about 2 3/4 hours. Notes: Celeste Adams of Claremont, California, saves her chutney for holiday gifts. At altitudes of 1,000 to 6,000 feet, process jars for 15 minutes; above 6,000 feet, process for 20 minutes. Ingredients:
canning instructions |
4 pounds sweet-tart apples such as jonathan or gravenstein |
2 pounds red bell peppers |
2 lemons (12 oz. total) |
1 quart cider vinegar |
4 cups firmly packed brown sugar |
2 cups raisins |
1/2 cup chopped crystallized ginger |
2 teaspoons minced garlic |
2 teaspoons salt |
1 teaspoon cayenne |
Directions:
1. Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.
2. Peel, core, and chop apples; you should have 2 1/2 quarts. Stem, seed, and chop peppers; you should have 1 quart. Cut off and discard peel and outer membrane from lemons. Finely chop lemons, discarding seeds; you should have 1/2 cup, including juices.
3. In an 8- to 10-quart pan, combine apples, bell peppers, lemons, vinegar, sugar, raisins, ginger, garlic, salt, and cayenne. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and stir often until mixture is thick and reduced by 1/4, 35 minutes to 1 hour.
4. Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 10 minutes (see notes).
5. Note: Nutritional analysis is per tablespoon.
|
|