Spiced Apple Chutney

Processing: Boiling Water Canner 10 minutes
(half-pints, pints)
Storage: 12 months +
Yield: 12 cups per batch

A spicy apple chutney for serving alongside grilled meat, sandwiches or cheese and crackers.
4 cups apple cider vinegar (minimum 5% acidity)
8 cups peeled, cored, diced apples
4 cups sultanas (golden raisins)
1 cup diced onion
2 garlic cloves, finely minced
4 cups brown sugar
4 tablespoons mustard seeds
2 tablespoons ground ginger
2 tablespoons ground allspice
1 tablespoon sea salt

Cook chutney.
Combine all ingredients in a large pot, bring to a boil and simmer until thick.

Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes while you cook the chutney. Once the time is up, turn the heat off and leave jars in canner until ready to fill with hot relish.

Prepare lids.
While you are making the chutney, place the lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.

Ladle hot chutney into hot jars.
Immediately spoon the hot chutney into hot jars, leaving a 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct, then wipe rims and seal.

Process jars in a boiling water canner.
Process jars of chutney in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.


Processing time for      SPICED APPLE CHUTNEY      in a boiling water canner.

Jar Size

Altitude ≤ 6,000 ft.

Altitude > 6,000 ft.

Hot Pack

≤ Quart


Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
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