Great on pork chops or pot roast, excellent with goat cheese on crackers, and a nice surprise on a turkey sandwich, this spicy, complex chutney is the first thing to disappear at parties. It even makes unique and flavorful mini-tarts, and when served with real vanilla ice cream, is an unforgettable dessert. I find endless uses for this chutney so I make several batches each Fall. Make up a batch or two now, while apples are still at the farmer’s markets, and enjoy it all summer long.
This recipe yields 6-7 pints of chutney, so if you do not plan to preserve the chutney by canning, cut the recipe accordingly.
Adapted from Curried Apple Chutney in The Ball Complete Book of Home Preserving, J. Kingry and L. Devine, eds.
Curried Apple Chutney
- 4 cups cider vinegar or white vinegar (at least 5% acidity)
- 3 lbs (10 cups) chopped, cored apples, peeled or unpeeled
- 1 and 1/2 lbs (4 1/2 cups) raisins, regular or golden
- 1 cup (1 and 3/4 oz) dried apples, chopped
- 1 lb (aabout 3 cups loosely packed) brown sugar
- 5 oz (3/4 cup) chopped onions (about 1 large)
- 3 and 1/2 oz (1 cup) chopped red bell pepper, diced
- 3 tbsp yellow mustard seeds
- 2 tbsp ground ginger
- 2 tsp ground allspice
- 2 heaping tsp curry powder
- 1 tbsp fresh ginger, chopped
- 3 large cloves garlic, minced
- 2 oz (4 medium) jalapeno peppers, chopped, ribs removed, partially seeded as desired (always wear gloves!)
- 2 tsp sea salt
- Measure vinegar into a large, stainless steel or enamel stockpot (do not use aluminum). As you chop apples, toss in the vinegar to prevent browning.
- Add raisins, dried apples, sugar, onions, and red pepper to apples. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently until fruit has softened and liquid thickened, about 30 – 60 minutes.
- If canning, prepare canner, lids and jars.
- Add mustard seeds, ginger, allspice, curry, salt, jalapeno and garlic. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 30 minutes.
- Fill sterilized half-pint or pint jars, leaving 1/2-inch headspace, and process in a boiling water bath for 15 minutes.
Yields about 6 – 7 pints.
- You may increase or decrease the amount of sugar safely; I’ve found that with less sugar than the 3 cups, the chutney has a difficult time thickening. I’ve tried it with honey and it is an acceptable substitute, but the texture does suffer somewhat – I prefer it made with sugar.
- If canning, do not increase the amount of non-acidic ingredients (onions, red pepper, jalapeno, garlic) or you will affect the safety of the recipe. Do not decrease the amount of apples or vinegar (although you can safely decrease or eliminate the dried apples).
- Golden raisins make a nice color contrast to the brown of the chutney.
- Other spicy chile peppers can be used in place of, or in combination with, jalapenos. Wear gloves when chopping jalapeno or other chile peppers and be careful to avoid touching your eyes. Remove seeds, or not, as you desire to moderate the heat. I generally include half the seeds, then add more at the end of cooking if I want more heat.
Canned chutney will last at least 1 year stored in a cool, dark place. Opened chutney seems to last indefinitely in my refrigerator, although we may just eat it too quickly! I suggest using within 2 to 3 weeks.
Apples are in peak season in the fall and are available in farmer’s markets all winter long.