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Apple Chutney

Yields1 Serving

 12 tart apples
 1 onion
 2 green pepper
 1 red pepper
 1 cup currant jelly
 4 lemons
 2 cups sugar
 1 tbsp salt
 2 cups vinegar
 1 cup raisins, seeded
 2 tbsp Lea & Perrins sauce

Pare, core, and chop the apples. Peel and chop the onion. Remove seeds and fibers from the peppers and chop fine. Put all these together in a kettle.


Add jelly, lemon juice, sugar, salt and vinegar and simmer gently for one hour.


The raisins should be seedless or seeded. Chop them and stir into the ingredients in the kettle.


Cook another hour, stirring frequently. Add the Lea & Perrins Sauce and seal in clean hot jars.


Apple Chutney is especially delicious served with roast meats or poultry.