Makes 10 Pints
Ingredients
- 10 tart apples, peeled and chopped
- 4 pears, peeled and chopped
- 1 small pumpkin, peeled, seeded, cut in chunks, cooked, and mashed
- 2 onions, diced
- 2 red peppers, diced
- 2 ½ cups brown sugar
- 2 teaspoons cumin
- 2 teaspoons allspice
- 3 tablespoons mustard seed
- 2 tablespoons ginger
- 3 hot red peppers, chopped
- 2 teaspoons salt
- 3 cloves garlic, minced
- 1 bay leaf
- 1 quart apple cider vinegar
Method
- Place ingredients in a large saucepan. Simmer until thick, for about 1 hour. As mixture thickens, stir often so it doesn’t stick. Remove bay leaf and pour mixture into hot jars to ¼ inch from the top.
- Put lids on jars and seal them by placing them in boiling water (covering the tops of the jars) for at least 20 minutes. Make sure tops are thoroughly sealed. *To make chutney spicier, increase the amount of hot peppers, mustard, and/or ginger. Alternatively, the dish will be milder if you remove the seeds from the hot pepper.
