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Monday, June 12, 2023

Apple Chutney Recipe by Ruth Paget

Apple Chutney Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (15-ounce) can apple slices 

-2 cups apple juice 

-1 cup brown sugar 

-1/4 cup cider vinegar 

-1 cup white raisins (sultanas) 

-1 peeled and sliced onion 

-1 peeled and sliced lemon 

-1 teaspoon mustard 

-1 teaspoon ginger 

-1 teaspoon nutmeg 

-1 teaspoon chili powder 

-1 cup chopped walnuts 

-1/2 cup diced pimiento 

-1/4 cup chili sauce 

Steps: 

1-Combine all ingredients in a large saucepan except the walnuts, pimiento, and chili sauce. Bring to a boil and simmer for 30 minutes. 

2-At the end of the 30 minutes, add walnuts, pimiento, and chili sauce. Simmer for an additional 15 minutes. 

3-Pour chutney into hot, sterilized glass jars and seal. 

(Careful with the hot jars. Consult the Joy of Cooking for instructions on canning, if needed or a county extension agent.) 

Chutney will keep for several weeks once opened in the refrigerator. 

Serve with meat. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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