Apple Chutney

murphy_zone7October 9, 2013

HI....rare poster, long time lurker here...My canning experience has been limited to jelly, jam, and pickles, always following the recipe exactly, But I want to make apple chutney for the first time and plan on using this recipe.
Apple Chutney

2 quarts chopped, cored, pared tart apples (about 10 medium)
1 cup chopped onions
1 cup chopped sweet red bell peppers (about 2 medium)
2 hot red peppers, seeded and chopped
1� pounds seedless raisins
4 cups brown sugar
3 tablespoons mustard seed
2 tablespoons ground ginger
2 tablespoons ground allspice
2 teaspoons canning salt
1 clove garlic, crushed
1 quart white vinegar (5%)

Yield: About 6 pint jars

My questions are: can I substitute or add candied ginger instead of ground ginger? And use fresh jalapenos instead of the hot red peppers? And can I use frozen sweet red peppers (from my garden) instead of fresh? Don't want to mess with the safety of the final product.
Any info will be appreciated.

Thank you for reporting this comment. Undo

Yes to all three. Measure the frozen peppers before they thaw.

I often use diced candied ginger in chutneys.

    Bookmark   October 9, 2013 at 7:43AM
Thank you for reporting this comment. Undo
readinglady(z8 OR)



    Bookmark   October 9, 2013 at 2:11PM
Thank you for reporting this comment. Undo

Thank you both so much.

    Bookmark   October 10, 2013 at 4:20AM
Sign Up to comment
More Discussions
Is my turkey stock too thick to can?
I made stock two nights ago, last night I went to skim...
SaraBeth Williams
Is it OK to harvest greens with mildew?
I have some mustard greens covered with white powdery...
what i put up 2015
Looks like it's time to start this thread again, so...
Jamacian Relish Receipe?
I am looking for a receipe for something called Jamacian...
Who uses the foodsaver?
I haven't canned in several years. I've been gardening...
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™