Spiced Apple and Ginger Chutney
This Spiced Apple and Ginger Chutney is a versatile condiment that embodies the perfect balance of sweet, tangy, and spicy flavors. Made with tart Granny Smith apples and aromatic ginger, it's a delightful addition to an array of dishes. Serve it alongside grilled meats, roast poultry, or spread it on sandwiches for an extra kick. It can also be blended with sour cream or cream cheese to create a luscious topping for appetizers. Ideal for any time of the year, this chutney is easy to prepare and can be enjoyed throughout all seasons.
7
Servings
220
Calories
10
Ingredients
Ingredients
Granny Smith apples
3 cups (peeled, cored, and coarsely chopped (about 5 large apples))
Red bell pepper
1 (seeded and chopped)
Onions
2 cups (chopped)
Dark brown sugar
2 cups (lightly packed)
Cider vinegar
1 1/2 cups (none)
Golden raisins
1 cup (none)
Ginger root
1/4 cup (peeled and minced)
Ground mustard
3/4 teaspoon (none)
Salt
3/4 teaspoon (none)
Red pepper flakes
1/2 teaspoon (none)
Instructions
1
Prepare your canning jars, lids, and bands by sterilizing them in boiling water.
2
Peel, core, and coarsely chop the Granny Smith apples to measure 3 cups. Seed and chop the red bell pepper.
3
In a large stainless steel saucepan, combine the prepared apples, chopped red bell pepper, chopped onions, dark brown sugar, cider vinegar, golden raisins, minced ginger, ground mustard, salt, and red pepper flakes.
4
Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar.
5
Once boiling, reduce the heat and let it simmer uncovered for about 40 minutes, stirring occasionally until the chutney has thickened.
6
Remove the saucepan from heat and ladle the hot chutney into the prepared jars, leaving a 1/2 inch headspace at the top.
7
Use a non-metallic utensil to remove air bubbles by gently sliding it around the edges of the jars. Adjust the headspace if necessary by adding more chutney.
8
Wipe the rims of the jars to ensure a good seal, then place the lids on top in accordance with the jar's instructions.
9
Process the filled jars in a boiling water bath for 10 minutes. Adjust the processing time based on your altitude as necessary.
10
Allow the jars to cool completely before checking the seals. Store in a cool, dark place and enjoy your homemade Spiced Apple and Ginger Chutney!
Nutrition Information
0
Fat
59
Carbs
0.6
Protein
1.4
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Apple and Ginger Chutney?
It is a versatile condiment that balances sweet, tangy, and spicy flavors, primarily made with Granny Smith apples and ginger.
What type of apples are recommended for this recipe?
Tart Granny Smith apples are recommended for their flavor and texture.
How many apples do I need to prepare?
You will need about 5 large Granny Smith apples to yield 3 cups of coarsely chopped fruit.
What ingredients are used for the spicy kick?
The spiciness comes from 1/4 cup of minced ginger root and 1/2 teaspoon of red pepper flakes.
What type of sugar is used in this recipe?
The recipe calls for 2 cups of lightly packed dark brown sugar.
Which vinegar is best for this chutney?
This recipe specifically uses 1 1/2 cups of cider vinegar.
What can I serve with Spiced Apple and Ginger Chutney?
It can be served with grilled meats, roast poultry, sandwiches, or mixed with cream cheese for appetizers.
How long should the chutney simmer?
The mixture should simmer uncovered for about 40 minutes until it has thickened.
Do I need to sterilize the canning jars?
Yes, you must sterilize the canning jars, lids, and bands in boiling water before use.
What is the required headspace for the jars?
A 1/2 inch headspace should be left at the top of the jars.
How long do I process the jars in a water bath?
Process the filled jars in a boiling water bath for 10 minutes, adjusting for altitude if needed.
What vegetables are included in the chutney?
The recipe includes one chopped red bell pepper and two cups of chopped onions.
How many servings does this recipe provide?
This recipe yields approximately 7 servings.
What is the calorie count per serving?
There are 220 calories per serving of this chutney.
Does this chutney contain any fat?
No, this recipe contains 0 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 59 grams of carbohydrates.
How do I remove air bubbles from the jars?
Use a non-metallic utensil to gently slide around the inner edges of the jars before sealing.
What spices are added to the mixture?
The spices include ground mustard, salt, and red pepper flakes.
How much fresh ginger is required?
The recipe requires 1/4 cup of peeled and minced ginger root.
Are raisins included in this chutney?
Yes, the recipe uses 1 cup of golden raisins.
Why must I wipe the rims of the jars?
Wiping the rims ensures there is no residue that could prevent a proper airtight seal.
Where should I store the finished jars?
Once cooled and sealed, store the jars in a cool, dark place.
Is this recipe suitable for vegetarians?
Yes, based on the ingredients provided, this recipe is suitable for vegetarians and vegans.
Can I use this chutney as a dip?
Yes, it can be blended with sour cream or cream cheese to create a luscious topping or dip for appetizers.
How much protein is in the chutney?
There is 0.6 grams of protein per serving.
What should I do if the headspace is incorrect?
If the headspace is too large, add more hot chutney until the 1/2 inch level is reached.
Does the recipe use dried ginger?
No, it specifically calls for fresh minced ginger root for aromatic flavor.
Is there any fiber in this chutney?
Yes, there is approximately 1.4 grams of fiber per serving.
When can I enjoy this chutney?
It is ideal for any time of the year and can be enjoyed throughout all seasons.
What is the first step in the instructions?
The first step is to prepare and sterilize your canning jars, lids, and bands in boiling water.