Apple sauce, apple butter, and now apple chutney! My autumnal affair with apples has nearly come to an end, culminating in this sweet and spicy chutney perfect for complementing Indian dishes all winter long.
You can make this foolproof recipe on the stove top, but I found it cooked well in a slow cooker, allowing me to run errands while it simmered. It makes a large batch, enough to preserve 3+ pints. If you are seeking a smaller amount, simply halve the recipe. It keeps well in the refrigerator when stored in a sterile jar, and a little goes a long way.
Adapted from The New Moosewood Cookbook.
- 3 lbs. fresh organic apples, coarsely chopped
- 2 medium cloves garlic, minced
- 2 tbls. fresh ginger, minced
- 2 tsp. cinnamon
- 2 tsp. allspice
- 1 tsp. salt
- 1 c. brown sugar, packed
- 2/3 c. organic apple cider vinegar
Place all ingredients in a slow cooker and toss well. Cover and cook on high for 2 hours. Then remove lid and cook – uncovered – for an additional two hours or until liquid is mostly evaporated.
If using the stove top, bring ingredients to a boil and simmer for 45 minutes or until soft and liquid is mostly evaporated. Store in a sterile jar in the refrigerator, or preserve as I did with sterile jars and a 20-minute water bath.
I shared this post on Monday Mania, Meatless Mondays, Just Another Meatless Monday, Must Try Monday, Fat Tuesday, Hearth and Soul, Tasty Tuesdays, The Gathering Spot, Tiny Tip Tuesday, Frugal Days Sustainable Ways, Health 2day, This Chick Cooks, Your Green Resource, Pennywise Platter, Keep it Real, Thank Your Body, Fresh Bites Friday, Fight Back Friday, Foodie Friday and Sunday School.