Categories: chutney, pickles, relish
Ingredients
- 1 1/2 lb. (about 4) ripe green or yellow apples, such as Crispin, Granny Smith, Golden Delicious, or Newtown Pippin
- 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 jalapeno peppers, seeded and cut up (about 1/2 cup)
- 1 1/4 cups cider or whit vinegar
- 1 1/4 cups sugar
- 1/2 cup raisins
- 1 Tbsp. dry mustard
- 1/2 tsp. salt
Directions
- Wash, core, and cut up the apples. Use a food processor to chop the apples, papaya, onions, red sweet pepper, and jalapeno peppers, processing the ingredients in about five batches. Or, finely chop the fruits and vegetables with a sharp knife. (You should have about 6 cups total chopped mixture.)
- 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.
- Ladle the hot chutney into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe jar rims with a clean, damp cloth (this helps the jars to seal better).
- 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 for 10 minutes (start timing when the water boils). Remove the jars from the canner; cool jars on racks, allowing space between jars. Store in a cool, dry place. Refrigerate after opening.
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makes about 7 half-pints