Processing: Boiling Water Canner 15 minutes
Storage: 12 months+
Yield: 10 cups per batch
Ingredients:
2 cups apple cider vinegar
4 cups peeled, diced apple
2 ½ cups sultanas
2 cups brown sugar
1 cup diced red onion
2 tablespoons yellow mustard seeds
1 tablespoon ground ginger
1 teaspoon ground allspice
1 tablespoon curry powder
1 teaspoon salt
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Combine ingredients in large pan, boil 30-45mins.
Prepare and measure each ingredient, adding them all into your stock pot, bring to a boil then simmer until thickened. If you would like a smooth sauce-like consistency simply pulse it with an immersion blender.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot chutney into hot jars.
Pack hot chutney into hot jars, leaving 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct, wipe rims with damp paper towel and seal.
Process jars in a boiling water canner for 15 minutes.
Process in a boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
