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Apple-Onion-Sage-Chutney

Apple, Onion and Sage Chutney

Serve this chutney to add pizzazz to your Thanksgiving turkey or a Sunday night roast Chicken.
5 from 6 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: 50 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
Serving Size
 
1
Amount per Serving
Calories
39
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
95
mg
4
%
Potassium
 
38
mg
1
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
1
g
2
%
Vitamin A
 
10
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
4
mg
0
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.