Apple Citrus Chutney-Putting Up with ErinApple Citrus Chutney-Putting Up with Erin

Another day, another chutney!  Last week I  made my first chutney, and while this pear chutney was a huge success at the various Thanksgiving festivities, it was a bit more savory than I had originally hoped for.  Back to the drawing cu-board, I approached this chutney with sugar in mind.  Omitting the scallions kicked the savory flavor, but with the addition of the orange zest and juice, this chutney took on a whole new, somewhat surprising, citrus flavor.  What I’ve came to realize is how quickly making chutney becomes a black box chemistry experiment. Then again, any cooking is an experiment for me, but with chutney any little ingredient alteration exhibits a huge flavor change, in this case it was with the orange.  With 5.5 pounds of apples, this recipe yielded more than I was expecting (9 half pints = Christmas gifts). To achieve my desired liquid consistency, I ended up cooking this down for over an hour and a half. Not only did that give me time to tweak the ingredients, but it also made the apartment smell amazing!

What do you think? Too citrusy? Too nutty?

On another note… a few of you have recently expressed your overwhelming excitement for canning.  That being said, I fully welcome the idea of guest blog posts on Putting Up with Erin. A different take on processing, pickling, and preserving in the form of your photos and your discourse would be a nice way to mix up things on this teen-age blog. If you’re in fact interested, feel free to contact me at puttingupwitherin [at] gmail [dot] com.

Apple Citrus Chutney-Putting Up with Erin Apple Citrus Chutney-Putting Up with Erin

Apple Citrus Chutney

Yield: 9 half pints + some!


  • 10 tart to sweet apples (peeled, cored, and chopped)
  • 2 cups raisins (golden or standard)
  • 1 cup chopped pecans
  • Zest from 1 orange
  • Juice from 1 orange
  • Juice from 1 lemon
  • 1-1/2 cup apple cider vinegar
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 4 cups white sugar (or a mix of brown and white sugar)


  1. Combine all ingredients in a large, non-reactive pot. Bring to a boil, then cook over low to medium heat for 105 minutes.
  2. Add chutney to prepared jars. Wipe rims, apply lids and rings (finger tight). Process in water-bath canner for 15 minutes.
  3. Remove from heat, let cool on folded towel for 24 hours or until sealed.
  4. Enjoy!

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