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Orchard Apple Chutney

Submitted By Adrianne (0 Review)
48/120 out of 12 votes
553


Timings
30 min(s)
30 min(s)
60 min(s)
This recipe can be serve by Four Persons
Ingredients
  1. 2 cups rice vinegar
  2. 3/4 cup packed brown sugar
  3. 1/2 large red bell pepper diced
  4. 2 large jalapeno peppers seeded and diced
  5. 2 tablespoons yellow onion diced
  6. 3 apples peeled, cored, and diced
  7. 1 Juice of lemon
Method
  1. Sterilize 2 half-pint canning jars and keep them hot.
  2. Bring the vinegar and sugar to a boil in a large saucepan. Stir to dissolve the sugar completely.
  3. Add the bell pepper, jalapenos, and onion, and continue to boil for 8 minutes.
  4. Add the apples, reduce the heat, and simmer until the apples are tender, about 10 minutes more.
  5. Remove from the heat and stir in the lemon juice.
  6. Spoon or ladle the chutney into the jars. Cap the jars according to the manufacturer's directions.
  7. Process for 10 minutes in a boiling-water bath. Let cool and test for a seal.
  8. Stored in a cool, dry, dark place, the chutney will last indefinitely.
  9. Good with smoked turkey, pheasant, sausage patties and biscuits.
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