Green Apple Onion Chutney

adminCanning & Preserving, Fruit
Green Apple Onion Chutney
Yields 6
A tart and chewy treat thanks to green apples and dried apricots seasoned with ginger, cinnamon, and pickling spices. A festive, fun party appetizer to use for making Chutney and Cheese Puff Pastry Straws
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Ingredients
  1. 6 Granny Smith apples (about 31⁄2 lb.), peeled, cored, and halved
  2. 11⁄2 cups apple cider vinegar
  3. 1 cup sugar
  4. 1⁄2 cup firmly packed light brown sugar
  5. 2 tsp. mustard seeds
  6. 2 tsp. dried crushed red pepper
  7. 1 tsp. grated fresh ginger
  8. 1⁄4 tsp. ground cinnamon
  9. 1⁄4 tsp. ground black pepper
  10. 1 tsp. butter or olive oil
  11. 2 cups thinly sliced red onions
  12. 1⁄4 cup water
  13. 1 cup chopped dried apricots
Instructions
  1. Cut each apple half vertically into 6 slices. Cut slices crosswise into 1⁄2-inch pieces. Place apple, vinegar, and next 7 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Cook, stirring often, over medium-low heat 30 minutes or until apple is tender.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots and water; cook, stirring often, 15 to 20 minutes or until shallots are caramel colored.
  3. Add red onions and apricots to apple mixture. Cook, stirring often, 15 to 20 minutes or until thickened.
  4. Ladle hot apple mixture into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.
  5. Process jars 25 minutes (adjusted for Calgary altitude). Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Notes
  1. To make Chutney & Cheese Pastry Straws, roll out thawed puff pastry sheet and spread with chutney. Sprinkle with cheese and cut into 1/2 inch strips. Twist each strip and place on baking sheet. Lightly brush with melted butter. Bake at 450 degrees for 15 minutes.
Adapted from The All New Ball Book of Canning and Preserving
Adapted from The All New Ball Book of Canning and Preserving
https://www.poppyinnovations.ca/