Apple Chutney Recipe
Ingredients
4 pounds (1816 g) apples, quartered, pared, and cored
1 cup (250 ml) pitted dates
1 cup (250 ml) dried peaches
1 cup (250 ml) dried pears
1 1/2 cups (375 ml) raisins
1 large onion, quartered
2 cloves garlic
2 cups (500 ml) cider vinegar
5 1/2 cups (1275 ml) firmly packed brown sugar
3 tablespoons (45 ml) salt
2 teaspoons (10 ml) ground nutmeg
1 teaspoon (5 ml) ground ginger
1/4 teaspoon (1 ml) ground red pepper or cayenne pepper
4 whole peppercorns
4 whole cloves
Directions
Assemble Food Grinder with Coarse Disc.
Grind fruits, onion, and garlic into large kettle; add vinegar.
Mix well.
Cover and let stand 24 hours.
Stir in sugar, 3 tablespoons (45 ml) salt, and spices.
Simmer mixture until thick (about 1 hour), stirring occasionally.
Ladle into sterilized jars and seal.
Process for 10 minutes in boiling water bath canner.
Remove jars and let cool on racks.
Grind fruits, onion, and garlic into large kettle; add vinegar.
Mix well.
Cover and let stand 24 hours.
Stir in sugar, 3 tablespoons (45 ml) salt, and spices.
Simmer mixture until thick (about 1 hour), stirring occasionally.
Ladle into sterilized jars and seal.
Process for 10 minutes in boiling water bath canner.
Remove jars and let cool on racks.
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