Name: Apple, Onion and Sage Chutney
Prep time: 15 min
Cook time: 60 min
Total time: 1515 min
Ingredients: 7 cups tart cooking apples, (chopped & peeled); 2 1/2 cups onions, (chopped ); 1 1/2 cups granulated sugar; 2 tsp pickling salt or other additive-free salt; 1/2 tsp freshly ground black pepper; 1 1/2 cups apple cider vinegar; 1/4 cup chopped fresh sage

Learn To Cook Turkey Dinner Learn to Make: Chutney

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Apple, Onion and Sage Chutney

Serve this chutney to add pizzazz to your Thanksgiving turkey or a Sunday night roast Chicken.

5 from 4 votes

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Course: Side Dish

Preparation: Canning

Prep Time: 15 minutes

Cook Time: 1 hour

Resting time: 1 day

Total Time: 1 day 1 hour 15 minutes

Servings: servings

Author: Jennifer MacKenzie, P.H.Ec.

Ingredients

7 cups tart cooking apples, chopped & peeled
2 1/2 cups onions, chopped
1 1/2 cups granulated sugar
2 tsp pickling salt or other additive-free salt
1/2 tsp freshly ground black pepper
1 1/2 cups apple cider vinegar
1/4 cup chopped fresh sage

Imperial – Metric

Instructions

Prepare canner, mason jars and two-piece canning lids.
In a large pot, combine apples, onions, sugar, salt, pepper and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is thick enough to mound on a spoon. Stir in sage.
Ladle hot chutney into hot jars, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
Place jars in canner and return to a boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24hours. Check lids and refrigerate any jars that aren’t sealed.
Makes about 5 to 6 cups (1.25 to 1.5 L; five to six 250 mL jars)
Adapted with permission from The Complete Book of Pickling, 2nd Edition by Jennifer MacKenzie (Robert Rose 2009, 2019).

Video

Notes

Tip: If you don’t want to can this chutney, fill sterilized jars and top with lids. Let cool completely then refrigerate for up to 1 month. Once opened the chutney will keep refrigerated for about 1 month.

Nutrition Facts

Apple, Onion and Sage Chutney

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