Apple and Sweet Pepper Chutney

This is a recipe from Foodland Ontario that was brought to our attention by Gil C. from our Facebook page. She says the fresh Jonamac apples she used to make this chutney made it the perfect balance of sweetness and flavour!

Yield: 7 x 125 mL jars

Ingredients:

• 7 cups peeled and chopped apples
• 2 cups chopped onions
• 2 cups packed brown sugar
• 1 1/2 cups diced sweet red pepper
• 1 1/2 cups diced yellow pepper
• 1 cup apple cider vinegar
• 2/3 cups currants
• 3 cloves of garlic minced
• 1 tsp salt
• 1/2 tsp cloves
• 1/2 tsp crushed red pepper flakes

Instructions:

1. In a dutch oven, combine apples, onions, red and yellow peppers, garlic, salt, cloves, and hot pepper flakes. Stir in sugar and vinegar. Bring to a boil over high heat, stirring often. Reduce heat and boil gently for 30 minutes, stirring often.
2. Stir in currants. Reduce heat and simmer for 15 minutes or until thickened, stir often. Ladle into sterilized canning jars to withing 1 cm (1/2 inch) of the rim. Top with prepared new sealer lids. Apply jar rings just until fingertip tight. Wipe jars if necessary. Place in boiling water, with tops covered by at least 2.5cm (1 inch) water. Boil for 10 minutes. Remove to drain.
3. Lids will vacuum seal as they cool. Test lids by pressing in centre (will not move). Do not retighten lids. Store any unsealed jars in refrigerator and use within one month. Keep sealed jars in a cool place.