Apple Pear Chutney Recipe: The Perfect Autumn Condiment

Ingredients

• 1.5 pounds apples - peeled, cored, and diced
• 1.5 pounds pears - peeled, cored, and diced
• 2 cups cider vinegar
• 1.5 cups white sugar
• 1.5 cups dried cherries
• 1 large yellow onion, minced
• 1 lemon, seeded and chopped
• 2 tablespoons yellow mustard seeds
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 0.5 teaspoon ground cloves

Instructions

1. Check six half-pint jars for any cracks or rust, and discard any damaged ones. Submerge the jars in simmering water until the chutney is ready. Wash new lids and rings in warm, soapy water.
2. In a wide, nonreactive 4-quart pot, combine apples, pears, vinegar, sugar, cherries, onion, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves over high heat. Bring the mixture to a boil, then reduce the heat to medium. Simmer gently, stirring frequently, until the mixture thickens. When you drag a spoon through it, a trail should remain that doesn't immediately fill in, about 1 hour. Stir almost constantly toward the end of cooking to prevent scorching.
3. Use a wide-mouth funnel to pack the chutney into the hot, sterilized jars, leaving ½ inch of space at the top. Insert a clean wooden chopstick around the insides of the jars to eliminate any air bubbles. Add more chutney if needed to maintain the ½ inch headspace. Wipe the rims of the jars with a damp paper towel to remove any residue. Place the lids on top and screw the rings on tightly.
4. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water using a jar holder, keeping them 2 inches apart. Add more boiling water to ensure the jars are covered by at least 1 inch. Return to a rolling boil, cover, and process for 10 minutes. Turn off the heat, remove the pot cover, and allow the jars to sit in the cooling water for 5 minutes to help create a strong vacuum seal.
5. Carefully transfer the jars from the stockpot to a folded kitchen towel or wooden cutting board to cool completely, spacing them a few inches apart. Press the centers of the lids to confirm they don't move up or down, indicating a proper seal. Refrigerate any unsealed jars and consume promptly. Remove the rings for storage and keep the sealed jars in a cool, dark place. Sealed jars will remain shelf-stable for at least 1 year.

Nutrition

• Calories: 122 kcal
• Fat Content: 0 g
• Fiber Content: 3 g
• Sugar Content: 23 g
• Sodium Content: 197 mg
• Protein Content: 1 g
• Carbohydrate Content: 29 g
• Unsaturated Fat Content: 0 g