6 cups chopped peeled tart cooking apples (Braeburns, Pink Ladys, Pippins, etc.)
2 cups chopped tart soft apples (Jonagolds, Ruby Jons or Ida Reds)
2 cups chopped onions
1 1/2 cups packed brown sugar
2 tsp pickling or canning salt
1/2 tsp freshly ground black pepper
1/2 tsp ground nutmeg
1 1/2 cups cider vinegar
1 cup chopped toasted walnuts
- Prepare canner, jars and lids (7ea 8oz jars)
- In a large pot, combine cooking apples, soft apples, onions, brown sugar, salt, pepper, nutmeg and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until soft apples start to break down and mixture is thick enough to mound on a spoon. Stir in walnuts.
- Ladle hot chutney into jars, leaving 1/2 inch headspace. Remove air bubbles and adjust the headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until finger-tip tight.
- Place jars in canner and return to a boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren’t sealed.
Serve on top of a salad with blue cheese.
Recipe from The Complete Book of Picking by Jennifer MacKenzie