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Apples and sweet bell peppers get a slight kick from jalapeno chiles in this delicious chutney. It is designed for canning or refrigeration. This chutney is great with poultry, sausage, and even simple biscuits.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 2 cups rice vinegar
  • 3/4 cup packed brown sugar
  • 1/2 large red bell pepper, diced
  • 2 large jalapeno peppers, seeded and diced
  • 2 Tablespoons diced yellow onion
  • 3 tart, firm apples, peeled, cored, and diced
  • Juice of 1 lemon


Sterilize 2 half-pint canning jars and keep them hot.

Bring the vinegar and sugar to a boil in a large saucepan. Stir to dissolve the sugar completely. Add the bell pepper, jalapenos, and onion, and continue to boil for 8 minutes. Add the apples, reduce the heat, and simmer until the apples are tender, about 10 minutes more. Remove from the heat and stir in the lemon juice.

Spoon or ladle the chutney into the jars. Cap the jars according to the manufacturer's directions. Process for 10 minutes in a boiling-water bath. Let cool and test for a seal. Stored in a cool, dry, dark place, the chutney will last indefinitely. Good with smoked turkey, pheasant, sausage patties, and biscuits.

If you do not want to process and can the chutney, spoon or ladle it into sterilized lidded jars. Let cool slightly, and refrigerate. This version will keep for 2 weeks in the refrigerator.

Yield: about 2 cups chutney

Recipe Source: Prairie Home Cooking by Judith M. Fertig (Harvard Common Press)
Reprinted with permission.

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