This is a Fall staple. A great way to enjoy apples until the next harvest comes around. Also a splendid gift. Serve with soft cheese (try St Andre!) and fresh baguette, or make a plowman’s sandwich with cheddar.
In terms of prepping the apples and sterilizing your jars, follow the same process for making apple sauce. I would recommend reading up first, and then testing out this recipe. I promise you’ll fall in love.
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- 8 cups apples, unpeeled, cored and cubed
- 4 tablespoons fresh-squeezed lemon juice
- 2 tablespoons canola oil
- 1/2 cup yellow onion
- 1 cup brown sugar, packed
- 1 cup apple cider vinegar
- 1/4 teaspoon ground cumin
- 1 cup raisins
- 5 whole spice cloves
- 5 pieces of whole allspice
- 1/2 dried chili
- 1-inch chunk unpeeled ginger
- 1 stick cinnamon
- 10-15 coriander seeds
- As you prepare the apples, add to a bowl and mix with lemon juice.
- Heat the canola oil and saute the onions in a large saucepan. When translucent, add apples, sugar, vinegar, cumin, cinnamon stick and raisins.
- Simmer uncovered, stirring frequently. Wrap the remaining spices in cheesecloth. Simmer down for about 1.5 hours. Remove cinnamon stick and cheesecloth spices.
- Dish your chutney into small jars (I like to use 4 oz. quilter crystal jelly jars - nice presentation for gifts!).