Apple Chutney
The Best of Bon Appetit, 1979
1 hour — 7 pints | Print RecipeEmail Recipe | ||||||||||||||||||||||
Ingredients
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InstructionsCombine all ingredients in large kettle or Dutch oven. Place over high heat and bring to rolling boil, stirring constantly. Reduce heat to simmer and cook slowly until apples are tender and syrup is very thick and almost caramelized. Ladle into hot sterilized jars, seal and store in cool, dark, dry place. Keep refrigerated after opening. May also be frozen. |
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