Apple Plum Chutney

10 ingredients
3 steps

Ingredients

  • 1 1/2 cups apples, tart, peeled and chopped (Crispin, Granny Smith, Northern Spy or Empire)
  • 3/4 cup apple, soft, peeled and chopped (McIntosh)
  • 1/4 cup onion, diced
  • 1 teaspoon gingerroot, minced
  • 1/3 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 pinch hot pepper flakes
  • 1 1/2 cups hard apple cider
  • 1/2 cup plum, chopped (purple or red)
  • 1 tablespoon mint (or basil)

Directions

  1. 1
    Combine cooking apples, soft apples, onion, ginger, sugar, salt, hot pepper flakes and cider. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes or until soft apples start to break down.
  2. 2
    Stir in plums and simmer for 5 minutes longer or until plums start to soften and chutney is thickened. Remove from heat and stir in basil or mint.
  3. 3
    In clean canning jars, pour hot chutney into jar, inserting a narrow spatula gently into the jar to remove air bubbles. Let cool. Cover and refrigerate at least 2 days or up to 1 month.

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