Apple-Onion Chutney


Now that we are half way through October, my preserving, while not over, is certainly slowing down. Which is a good thing because my dining room floor is getting more covered in jars by the day waiting for the shelving to go into my cold room in the basement. Soon we won't have room to pull out a chair to sit and the dining room table.

Now my kitchen cupboard is filled with baskets of apples and this week I'll be cooking with apples and pumpkins and making apple preserves. I made lots of chutney last year, but I got caught up with other things this season, looking for new recipes to try. I missed making the peach chutney that was popular with my family, so when I found this recipe for apple onion chutney I thought I would address the situation.

This recipe is from The Art of Preserving by Rick Field and Rebecca Courchesne.


2 cups raisins
1 cup cider vinegar
1 cup firmly packed light brown sugar
4 lemon zest strips, each 1/2 inch wide and 2 inches long
1/2 tsp ground cloves
2 tbsp unsalted butter
2 tbsp olive oil
2 large yellow onions, chopped (about 4 cups)
4 lbs apples, peeled, cored and chopped
3 tbsp chopped fresh mint
1 tbsp fresh thyme leaves


  1. Have ready hot, sterilized jars and their lids.
  2. In a nonreactive saucepan, combine the raisins, vinegar, sugar, zest strips, and cloves. Add 2 1/2 cups water and stir to mix well. Bring to a boil over high heat. Remove from the heat and set aside.
  3. In a large nonreactive saucepan over medium-low heat, melt the butter with the olive oil. Add the onions and cook, stirring occasionally, until tender, about 15 minutes. Add the raisin mixture and the apples. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the apples are just tender, about 25 minutes. Add the mint and thyme and continue to cook until the aples are tender, about 5 minutes longer. Discard the zest strips.
  4. Ladle the hot chutney into the jars, leaving 1/4 inch of headspace and using a small rubber spatula to gently push the apple and onion pieces into the jar so that they are covered with liquid. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
  5. Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 weeks.
This recipe appears in: Garnishes

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