Spiced Apple And Pepper Chutney Recipe
Ingredients
| 2 quarts tart apples, cored, peeled, and coarsely chopped | ||
| 1 cup minced, seeded red and green bell peppers | ||
| Garlic | 1 Clove (5gm), minced | |
| Yellow onion | 1 Cup (16 tbs), minced | |
| Raisins | 1 pound | |
| Dark brown sugar | 1 pound | |
| Cider vinegar | 1 Pint | |
| 1 tablespoon each ginger, cinnamon, cloves, and nutmeg | ||
| 2 teaspoons powdered mustard | ||
| Salt | 2 Teaspoon | |
| 1/4 teaspoon crushed, dried red hot chili peppers | ||
Directions
Preheat the oven to 250°.
Stand 4 (1-pint) canning jars and their tops on a baking sheet.
Place them in the oven until needed.
In a large non-reactive pan combine all of the ingredients.
Cover and bring the mixture to a slow boil.
Uncover and simmer, stirring occasionally for 1 1/2 hours, until the mixture thickens.
Ladle the hot mixture into the warm jars, filling each within 1/8 inch of the top.
Wipe the rims and seal.
Cool and store the chutney.
Stand 4 (1-pint) canning jars and their tops on a baking sheet.
Place them in the oven until needed.
In a large non-reactive pan combine all of the ingredients.
Cover and bring the mixture to a slow boil.
Uncover and simmer, stirring occasionally for 1 1/2 hours, until the mixture thickens.
Ladle the hot mixture into the warm jars, filling each within 1/8 inch of the top.
Wipe the rims and seal.
Cool and store the chutney.
Chef
