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Apple Ginger Chutney (Canning)

A tangy apple ginger chutney that would be great served with pork or as a dip with warm cream cheese and crackers.
Prep Time 45 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 15 mins
Servings 4 -5 250ml jars


  • 2 onions diced
  • 6 tablespoons minced ginger
  • 12-14 cups apples largely diced
  • 1 cup lemon juice
  • 2 tsp canola oil
  • 2 tsp salt
  • 2 tsp pepper
  • 1 1/3 cup apple cider vinegar
  • 2/3 cup white vinegar
  • 3/4 cup dark brown sugar
  • 3/4 tsp allspice
  • 1 1/4 tsp dry mustard
  • 2 tsp minced garlic


  • Peel your apples, dice and coat in lemon juice to keep from browning.
  • In a large pot, saute the onions and ginger in the oil over a medium heat.
  • Add in your apples, lemon juice, salt and pepper. Cook for 5 minutes.
  • Add in vinegars and apple juice and stir.
  • Bring everything to a boil.
  • Turn down your heat and let the pot simmer for one hour (I left mine for a bit more) until a thick consistency develops (close to an apple sauce). You can add your spices at this time.
  • Mine didn't reduce to the consistency that I wanted, so I lightly skimmed off the liquid top layer and canned that and will use it as a marinade for pork later. Once I removed the extra liquid it reduced quickly.
  • Add more salt, pepper or spices to taste.
  • For canning, bring your canning pot to a boil. Pour the chutney into clean jars, ensuring there is 1/4 inch of head space, pound the jars lightly to get out the air bubbles, place on seal, spin on rings to finger tight.
  • Place in bath water for 15 minutes. Remove and let sit over night. Store in cool, dark place.
  • If not canning, store in the fridge and use within 1-2 weeks.