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Green Apple-Jalapeño Chutney

Source of Recipe


Better Homes and Gardens, November 1996






List of Ingredients



• 1-1/2 lbs. (about 4) ripe green or yellow apples
  
• 1 large papaya (about 1 lb.), peeled, seeded and cut up
  
• 2 medium onions, cut up
  
• 1 medium red sweet pepper, cut up
  
• 8 small fresh jalapeño peppers, seeded and cut up (about 1/2 cup)
  
• 1-1/4 cups cider or white vinegar
  
• 1-1/4 cups sugar
  
• 1/2 cup raisins
  
• 1 Tbsp dry mustard
  
• 1/2 tsp salt
  






Instructions



1. Wash, core, and cut up the apples. Use a food processor to chop the apples, papaya, onions, red sweet pepper and jalapeño peppers, processing the ingredients in about 5 batches. (You should have about 6 cups total chopped mixture.)
   
   
2. In a 4-quart pot, combine the chopped fruits and vegetables, vinegar, sugar, raisins, mustard and salt. Bring the mixture to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
   
   
3. Ladle the hot chutney into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe jar rims with a clean, damp cloth. Place prepared lids on jars. Add screw bands, tightening according to the manufacturer's directions. Set each jar into a boiling-water canner as it is filled, making sure the jars do not touch each other. Process in the canner 10 minutes (start timing when water boils). Remove the jars from the canner; cool jars on racks, allowing space between the jars. Store in a cool, dry place. Refrigerate after opening.
   
   Makes about 7 half-pints.