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Author Notes: This recipe comes from my grandmother. Not quite sure where she discovered it. The original copy of the recipe is obviously from a newspaper, but there are no clues as to the name of the paper so its origins remain somewhat shrouded in mystery. The recipe suggests using winesaps, but any firm apple will do. I have made it with Fujis from my tree, granny smiths or a combination of apples. The first time I made it by myself, I wondered if it would live up to the memories. If definitely did. The kitchen will smell strongly of vinegar but it is worth the effort as the results yield a flavorful, sweet-tart relish that can be used with indian recipes, pork chicken or whatever you fancy. Can be served over cream cheese as an appetizer. —Sauertea
Makes 4 to 6 half pint jars
- 2 1/2 cups sugar
- 1 1/2 cups apple cider vinegar
- 1 cup coarsely grated onion
- 1 large clove of garlic, minced
- 1 teaspoon ground ginger
- 1 cinnamon stick
- 1 teaspoon whole allspice
- 3/4 cup Worcestershire sauce
- 2 1/12 pounds large apples (about 8)
- 1/2 cup candied ginger cut into 1/8 to 3/4 inch strips
- 1 cup dried currants washed and drained
- 1/4 tablespoon salt
- Fill canning kettle and heat water over a low heat.
- Peel, and slice apples about 1/4 inch thick. There should be about 7 cups of apples
- Place cinnamon stick and allspice in spice bag or cheesecloth. Place sugar, vinegar, onion, garlic, ground ginger, spice bag and Worcestershire sauce into a heavy kettle. Cook, stirring continuously over moderate heat until sugar dissolves. Allow the mixture to gently bubble for about 20 minutes
- Add the apples, candied ginger, currants and salt to the syrup mixture. Boil gently until the apple are tender and look slightly glazed and the syrup reduces. This should take about ten minutes.
- Remove spice bag. Ladle chutney into half pint canning jars and leave 1/4 inch from the top of the jar. Place lids on jars and seal. Place in canning kettle. Add some white cider vinegar to canning kettle water. This will keep the jars free of water deposits. Process in a hot water bath for 10 minutes, after the water begins to boil.
- After 10 minutes, turn off the heat. Leave jars resting in water for 5 minutes. . Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Check rim of jars for any leakage during processing. Clean off jars.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit