We like this recipe because it allows us to make just one pint at a time. The recipe is easily doubled.
The chutney has a somewhat strong vinegar taste and is delicious with beef. The recipe is adapted from Home Made in the Kitchen: Traditional Recipes and Household Projects...
3 ½ c chopped apple (okay to leave the skins on if they are organic)
¾ c white vinegar
½ c honey
½ t turmeric
½ t ginger
pinch of cayenne
¼ t garlic powder
1/8 t crushed red pepper
½ t salt
1 T frozen orange juice concentrate
Combine all ingredients in a sauce pan.
Cover and bring to a boil. Uncover and simmer about 20 minutes, until the liquid has evaporated and the mixture is thick.
While the mixture is cooking, sterilize either 1 pint jar or 2 half pint jars.
Once chutney is thick ladle into sterilized jars. Process for 5 minutes in a boiling water bath, or store in refrigerator.
Yield: 1 pint, or 2 half pints.