Applesauce Chutney
Author: Kitchens
  • 6 Cups chopped peeled apples
  • 1 Cup raisins
  • 1/2 Cup finely-chopped ginger root
  • 1 Cup white vinegar
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 1/2 Cups sugar (to 2 Cups)
  1. Wash 2 (1-pint) jars with lids or 4 (1/2-half-pint) jars with lids thoroughly, then set aside.
  2. Cook apples, raisins, ginger, vinegar, allspice, clove, cinnamon and sugar in large saucepan over medium-low heat until mixture comes to boil, about 5 minutes. Reduce heat to low and cook, stirring every few minutes, until apples are soft enough to mash easily with fork, 10 to 15 minutes. Mash and stir chutney until almost smooth. Don't worry about little lumps as long as apple is soft.
  3. Fill jars, leaving about 1/2-inch of head space in each jar. Put lids on snugly, and either refrigerate chutney for use within 1 or 2 weeks, or freeze until needed.
  4. This recipe yields 4 cups.
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