Serve this chutney to add pizzazz to your Thanksgiving turkey or a Sunday night roast Chicken. Leftovers on a sandwich will add flair to you lunchbox. Use apples that hold their flavour when cooked. You can use apples that soften, such as McIntosh, Cortland or Empire for a saucy texture, or firmer apples such as Ida Red or Northern Spy for a chunky texture, or a combination of the two for a chunky saucy texture.
Recipe by Jennifer MacKenzie, P.H.Ec.
Apple, Onion and Sage Chutney
- 7 cups chopped peeled tart cooking apples
- 2 1/2 cups chopped onions
- 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
- 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).