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Nutrition Facts
Serving Size 1 (58g) Recipe makes 32 servings The following items or measurements are not included below: cider
Calories 40
Calories from Fat 1		(2%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2mg		0%
Potassium 97mg		2%
Total Carbohydrate 9.9g		3%
	Dietary Fiber 1.2g	4%
	Sugars 7.2g
Protein 0.3g		0%
detailed view... how is this calculated?

Apple Chutney

Recipe #328187 | 1¼ hours | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Sydney Mike
Sep 30, 2008

The original of this recipe (which has been tweaked slightly) was found on the Wood's Cider Mill website, the same website on which can be purchased the Boiled Cider that makes this chutney so very tasty!

SERVES 32 , 4 pints (change servings and units)

Ingredients

8 apples, peeled, chopped
1 onion, chopped
2 cups cider vinegar
1 1/4 cups dark raisins
1 cup boiled cider
1 teaspoon ground cloves
1 teaspoon red pepper flakes (optional)
1 teaspoon ground cinnamon
1 teaspoon dry mustard

Directions

1
In a large, non-reactive saucepan (enameled works fine) put all ingredients.
2
Bring to boil, then reduce heat & simmer 1 hour or until mixture is thick.
3
Ladle into 4 hot pint jars or 8 half pints, & process in a boiling water bath for 5 minutes.

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Featured Reviews for This Recipe

From: French Tart

On Feb 5, 2009

An apple chutney with a kick! NICE! Not the same as my British apple chutney, but I loved the variation on the chilli heat in this one. I used local French cider vinegar for this and halved the recipe, as I have a pantry FULL of preserves! We tried this after it had been maturing for 4 weeks, and it was mellow. Made for the Aussie/Kiwi recipe swap, thanks Syd! FT