Apple Chutney

Name: Apple Chutney
Ingredients: 1 tablespoon vegetable oil; 6 small dried hot peppers; 12 whole cloves; 5 teaspoons black mustard seeds or 5 teaspoons yellow mustard seeds; 6 tart apples (one pound); 6 sweet apples (one pound); 12 cup cider vinegar; 1 12 cups chopped red onions; 1 12 cups packed light brown sugar; 2 teaspoons ground ginger; 12 teaspoon salt; 14 teaspoon pepper; 2 cinnamon sticks

13 ingredients

10 steps

Ingredients

1 tablespoon vegetable oil
6 small dried hot peppers
12 whole cloves
5 teaspoons black mustard seeds or 5 teaspoons yellow mustard seeds
6 tart apples (one pound)
6 sweet apples (one pound)
12 cup cider vinegar
1 12 cups chopped red onions
1 12 cups packed light brown sugar
2 teaspoons ground ginger
12 teaspoon salt
14 teaspoon pepper
2 cinnamon sticks

Directions

1

In a small skillet, heat oil over high heat and cook hot peppers, cloves and mustard seeds just until seeds start to pop and peppers darken, about 20 seconds.
2

Set aside.
3

Peel and core apples; cut into 1/2-inch cubes to make 12 cups.
4

Toss with a little of the vinegar as you work to prevent browning.
5

In a large saucepan, bring apples, remaining vinegar, onion, sugar, ginger, salt, pepper, cinnamon and hot pepper mixture to a simmer over medium heat.
6

Reduce heat to medium-low and cook, stirring often, until liquid is reduced to a maple-syrup consistency and apples are soft but still intact-- 30-45 minutes .
7

Discard cinnamon sticks.
8

Ladle into one-cup hot sterilized canning jars, placing 1 hot pepper in each and leaving 1/2-inch headspace.
9

Cover with prepared lids; screw on bands fingertip-tight.
10

Process in boiling water bath for 15 minutes.