My neighbour Eric showed up with a bucket full of apples from his tree and I thought it was a good idea to make apple chutney. I have a family recipe that is simple and can be used for any fruit chutney. The hard part is the peeling, coring and slicing! I decided not to can this batch as I’m giving most away and keeping what we need. The original recipe called for equal parts of fruit to sugar but I found that was way too sweet and used 1/2 cup of sugar.
I made sure all jars and lids were dipped in boiling water and used tongs to get them out. I poured the hot chutney directly into them, put the lids on and refrigerated them once cooled. They should be good for 3 to 4 months or longer.
This chutney made the home smell like the holidays. Good with the tandoori roast , sandwich spreads, dips for veggies or to just eat on crackers.
- 6 large Apples ( peeled, cored, and diced finely)
- 6 Cloves garlic ( finely chopped)
- 6 Whole Cloves
- 6 cardamom pods ( crushed slightly to get out the flavour)
- 1 cinnamon stick
- 3 Bay Leaves
- 1 teaspoon Trudy Ann’s Curry Powder
- 1 teaspoon chili powder (optional if you want it spicy)
- 1 teaspoon Nutmeg (optional)
- 3/4 Cup vinegar (I used Apple Cider vinegar)
- 1/2 cup unrefined Sugar
Add all the above ingredients (except the Curry & Chili powder) into a large pot and boil for one hour. Stir regularly so that all ingredients are mixed well together. Right at the end, add the curry powder & Chili Powder and stir. Pour contents into clean jars. Store in the fridge when cool.
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