This Farmhouse Apple Chutney is a sweet and tangy preserve that captures the essence of autumn harvests. Loaded with apples, onions, tomatoes, and colorful bell peppers, it’s simmered slowly with warm spices, vinegar, and sugar until thick and fragrant. The result is a deeply flavorful condiment that pairs beautifully with sharp cheeses, roast pork, grilled chicken, or even spread on rustic bread. A perfect recipe for gifting, too.
INGREDIENTS:
4 whole tomatoes, chopped
8 whole onions, chopped
5 whole apples, chopped
2 whole large green peppers, chopped
2 whole large red peppers, chopped
4 cups white vinegar
2 cups white sugar
1 cup brown sugar
2 tablespoons salt
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons allspice
1 teaspoon turmeric
8-10-pint jars canning jars with lids and rings, sterilized
METHOD:
Prepare 8 to 10 pint jars by washing, sterilizing, and keeping them hot until ready to fill.
In a large, non-reactive, heavy-bottomed pot, combine the tomatoes, onions, apples, green and red peppers, vinegars, both sugars, salt, cinnamon, cloves, allspice, and turmeric.
Bring the mixture to a gentle boil over medium-high heat, stirring frequently to prevent sticking.
Reduce the heat and simmer uncovered for about 2 hours, stirring occasionally, until the chutney has thickened and the fruit and vegetables are tender.
Ladle the hot chutney into prepared jars, leaving 1/4 inch of headspace. Wipe jar rims clean, apply lids and screw bands until fingertip-tight.
Process jars in a boiling water bath for 10 minutes.
Carefully remove jars and let cool on a towel for 12–24 hours. Check seals before storing. Refrigerate any unsealed jars.
YIELD: Makes about 8 to 9 pints of chutney.
