The easiest way to tell when a chutney
is done, is to draw a wooden spoon across the bottom of the pan. If there is no
runny liquid left, the chutney is ready.
If you want a lighter color chutney, wait to add the sugar after the fruit has
Only heavy-based enamel or stainless steel saucepans should be used for making
Once you open a jar of chutney, it should be refrigerated.
3 lbs. apples finely chopped
1 lb. onions finely chopped
1 1/2 C. sugar
1/2 C. water
2 T. fresh ginger grated
1 t. cinnamon
3 red chilies
1 1/2 C. vinegar
Combine all the ingredients and bring to a boil. Simmer until mixture thickens,
about 1 1/2 hours.
Remove chilies. Ladle into hot, sterilized jars. Process in a hot water bath for