apple and sweet pepper chutney
Ingredients
  • 7 cups (1.75 L) chopped peeled apples (McIntosh, Golden Delicious, Empire or Idared)
  • 2 cups (500 ml) chopped onions
  • 1-1/2 cups (375 mL) diced sweet red peppers
  • 1-1/2 cups (375 mL) diced sweet yellow peppers
  • 3 cloves garlic, minced
  • 1 tsp. (5 ml) salt
  • 1/2 tsp (2 ml) EACH ground cloves and crushed hot red pepper flakes
  • 2 cups (500 ml) packed brown sugar
  • 1 cup (250 ml) apple cider vinegar
  • 2/3 cup (150 ml) currants
Directions
  1. In Dutch oven, combine apples, onions, red and yellow peppers, garlic, salt, cloves and hot pepper flakes.
  2. Stir in sugar and vinegar.
  3. Bring to boil over high heat, stirring often.
  4. Reduce heat and boil gently for 30 minutes, stirring often.
  5. Stir in currants.
  6. Reduce heat and simmer for about 15 minutes or until thickened, stirring often.
  7. Ladle into sterilized canning jars to within 1/2 inch (1 cm) of rim.
  8. Top with prepared new sealer lids.
  9. Apply jar rings just until fingertip tight (do not over tighten).
  10. Wipe jars if necessary.
  11. Place in boiling water, with tops covered by at least 1 inch (2.5 cm) water.
  12. Boil for 10 minutes.
  13. Remove to drain on tea towel.
  14. Lids will vacuum seal as they cool.
  15. Test lids by pressing in centre (will not move).
  16. Do not re-tighten lids.
  17. Store any unsealed jars in refrigerator and use within 1 month.
  18. Keep sealed jars in cool place.