Indian Apple Chutney

• Vegan

• Produce

  • 1 clove Garlic peeled and minced or 1 teaspoon garlic powder
  • 2 tbsp Ginger, ground
  • 1 kg Raisins

• Baking & Spices

  • 4 cups 750 g brown sugar
  • 2 tsp Allspice, ground
  • 2 tsp Curry powder
  • 3 tbsp Mustard seed
  • 2 Red peppers, hot
  • 2 tsp Salt or 2 teaspoons salt substitute

• Oils & Vinegars

  • 1 Litre malt vinegar

Found on healthycanning.com

Description

Ingredients

• 1 kg apple (2 US quarts / 2 lbs. Measured after prep. Before prep, 1.3 kg / 2¾ / 10 to 12 medium apples.
• 150 g onion (1 cup / 5 oz / 1 medium-large. Measured after prep.)
• 150 g red bell pepper (1 cup / 5 oz / 1 medium-large. Measured after prep.)
• 1 kg raisins (7 cups / 2 lbs)
• 3 tablespoons mustard seed
• 2 tablespoons ground ginger
• 2 teaspoons ground allspice
• 2 teaspoons curry powder
• 2 teaspoons salt OR 2 teaspoons salt substitute
• 2 hot red peppers (seeded and minced) OR 2 teaspoons chile flakes
• 1 clove garlic peeled and minced OR 1 teaspoon garlic powder
• 750 g brown sugar ( 4 cups, regular pack / 24 oz) OR 4 teaspoons liquid stevia
• 1 litre malt vinegar, 5% or higher (4 cups / 32 oz)

Directions

• Wash, peel, core and chop the apple.
• Put in a large pot that can hold at least 6 to 8 litres (quarts).
• Wash the onion, peel, chop, add to pot.
• Wash the pepper, seed, chop and add to pot.
• Add to pot all remaining ingredients down to and including the malt vinegar.
• 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.
• Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
• Leave 2 cm (1/2 inch) headspace for either size jar.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jar for 10 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

Nutrition