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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Spiced Apple Chutney


  • 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
  • 1015 coriander seeds


  1. As you prepare the apples, add to a bowl and mix with lemon juice.
  2. Heat the canola oil and saute the onions in a large saucepan. When translucent, add apples, sugar, vinegar, cumin, cinnamon stick and raisins.
  3. Simmer uncovered, stirring frequently. Wrap the remaining spices in cheesecloth. Simmer down for about 1.5 hours. Remove cinnamon stick and cheesecloth spices.
  4. Dish your chutney into small jars (I like to use 4 oz. quilter crystal jelly jars – nice presentation for gifts!).

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