adapted from Ball Complete Book of Home Preserving
- 1 1/2 cups cider vinegar
- 2 pc. tart green apples, peeled, cored, and finely chopped
- 3 cups chopped dried apricots
- 3 cups boiling water
- 2 pc. small onions, finely chopped
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 4 cloves garlic, finely chopped
- 1/2 cup dried cranberries
- 2 T. finely chopped crystallized ginger
- 2 t. mustard seeds
- 1 1/2 t. ground cinnamon
- 1 t. allspice
- 1 t. ground black pepper
- 1/2 t. ground cloves
- 1/4 t. kosher salt
- 1/4 t. cayenne pepper
In a large stainless steel saucepan, combine vinegar and apples. Add apricots, boiling water, onions, granulated sugar, brown sugar, garlic, cranberries, and ginger.
Bring to a boil over medium high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 30 minutes.
Add mustard seeds, cinnamon, allspice, black pepper, cloves, salt and cayenne. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes.
Meanwhile prepare canner, jars, and lids. Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney.
Wipe rim, center lid on jar and add ring. Turn until finger tight.
Place jars in canner and process for 10 minutes when the water comes to a full boil. Remove jars and place on dishtowel on counter and cool overnight. Remove ring and store.
Makes 5 half pints.