Harvest Chutney
Ingredients
- 2 c. firmly packed brown sugar ⓘ
- 1 c. cider vinegar ⓘ
- 2 tsp. salt ⓘ
- 1 tsp. ground ginger ⓘ
- 1/2 tsp. each: mustard seed and whole black peppercorns
- 1/4 tsp. cayenne pepper
- 2 lb. each: tomatoes and tart green apples, peeled, cored and diced ⓘ
- 3 medium zucchini, diced
- 2 medium onioins, thinly sliced ⓘ
- 1 c. raisins ⓘ
- 1/3 c. coarsely chopped candied ginger ⓘ
Instructions
- In a 5-quart kettle or Dutch oven, combine sugar, vinegar, salt, ground ginger, mustard seed, peppercorns and cayenne.
- Bring to boiling.
- Mix in tomatoes, apples, zucchini and onions.
- Boil gently, uncovered, stirring frequently until almost thickened, about 1 hour.
- Add raisins and candied ginger.
- Continue cooking, boiling gently uncovered, stirring often until thickened, 10 to 15 minutes.
- Fill hot clean canning jars to within 1/4-inch of rims with boiling hot chutney.
- Run a spatula down edges between chutney and jars to release air bubbles.
- Wipe rims and place scalded lids on top.
- Screw on bands.
- Place jars on a rack in a canning kettle half full of hot water to cover jars by 1-inch.
- Bring to a gentle boil and process 5 minutes.
- Remove from water and cool thoroughly.
Nutrition & Diet Analysis (per serving)
348
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).