Indian apple chutney

Yield: 10 x half-litre (US pint)

Course Condiments
Cuisine American
Keyword Apples
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Yield 10 x half-litre (US pint)
Calories 43 kcal


Metric - US Customary


  1. Wash, peel, core and chop the apple.
  2. Put in a large pot that can hold at least 6 to 8 litres (quarts).
  3. Wash the onion, peel, chop, add to pot.
  4. Wash the pepper, seed, chop and add to pot.
  5. Add to pot all remaining ingredients down to and including the malt vinegar.
  6. Bring to a boil, then simmer uncovered until thick, stirring frequently to avoid getting a burnt bottom. How long will depend on how juicy your apples were, really. Anywhere from 45 to 60 minutes, or a bit more. (Bear in mind, though, that it will thicken upon cooling.)
  7. Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
  8. Leave 2 cm (1/2 inch) headspace for either size jar.
  9. Debubble, adjust headspace.
  10. Wipe jar rims.
  11. Put lids on.
  12. Process in a water bath or steam canner.
  13. Process either size jar for 10 minutes; increase time as needed for your altitude.
  14. Best after at least a month of jar time.