Old Farmhouse Chutney

A delightful chutney made with Granny Smith apples, cranberries, apricots, and a mix of spices. Perfect for canning and storing, with a yield of 16 half-pint jars.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sterilize jars by placing them in a large pot with a rack, covered with at least 2 inches of water. Boil for 10 mins. Remove and place upside down on a towel to dry. Wash tops in warm soapy water and place on the towel to dry. Don’t discard water.

Step 2

In a large stockpot, heat oil over medium heat. Add onions and cook, stirring frequently, until translucent, about 10 mins. Add apples, cranberries, apricots, raisins, apple-cider and balsamic vinegars, mustard seed, red-pepper flakes, celery seed, cinnamon, clove, curry powder, ginger, and cumin. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until apples are tender, 45 to 60 mins. Add water if necessary to prevent sticking. Add white and brown sugars. Stir to combine. Return to a boil and cook over medium-high heat for 3 to 5 mins. Remove from heat.

Step 3

Pour chutney into sterilized jars, leaving 1/4-inch headspace. Wipe rim of jar clean. Top with lids. Return jars to canning pot, ensuring they are covered by at least 2 inches of water and are not touching. Boil for 10 mins. Remove with tongs and allow to cool completely.

Step 4

Store unopened jars in a cool, dry place for up to 1 year and unsealed jars in the refrigerator for up to 6 weeks.