Apple Chutney: Tangy, without the Heat!

Lori Fiechter here, working through my new chutney recipes. This one doesn't have hot peppers in it for a change! It is full of fruit and tangy with a hint of ginger. I think it would be great on pork chops or ham. Or maybe even a cheese toastie! Chutney is very easy and forgiving--it didn't take nearly as long to cook it down and thicken it as I thought it would. It helps that I used my heavy stainless steel wide and shallow pan that allows for more evaporation. I wanted tart apples for this so I used a combination of Jonathan and not-quite-ripe Fuji. Both from our trees.

I processed this for 10 minutes in my steam canner in pint jars. It only made 2 1/2 pints; I wanted to see how I liked it before I made a double batch.

Until next time!