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Jars of apple chutney on a white surface, with a wooden spoon and ingredients like cinnamon and raisins
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Apple Chutney for Waterbath Canning

Transform everyday dishes into gourmet treats with the perfect blend of tart apples and warm spices.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Keyword: Apples, Fall, how to make chutney, Sauces, Waterbath Canning
Servings: 6 half-pints
Author: Katie

Equipment

Ingredients

  • 6 cups diced tart apples such as Granny Smith
  • 1 cup diced onion
  • 1 cup raisins
  • 1 cup brown sugar packed
  • 1 ½ cups apple cider vinegar
  • 1 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper flakes

Instructions

  • Prepare the Jars. Begin by sterilizing your jars and lids. Boil them in water for at least 10 minutes, then keep them hot until ready to use.
  • Combine ingredients. In a large, non-reactive pot, combine diced apples, onion, raisins, brown sugar, apple cider vinegar, ginger, allspice, cloves, salt, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring frequently.
    Ingredients in a pot ready to be cooked into apple chutney, with chunks of green apple, diced onion, brown raisins, and a mixture of spices
  • Simmer. Reduce heat and let the chutney simmer for about 45 minutes to 1 hour, or until it thickens. Stir occasionally to prevent sticking. You can briefly pulse in food processor or with a stick blender if you’d prefer a smoother chutney
    A pot of freshly made apple chutney showing a rich, chunky mixture of cooked down apples, raisins, and spices
  • Prep the jars. Once the chutney has thickened, remove it from heat. Ladle the hot chutney into the prepared jars, leaving about 1/2 inch of headspace. Remove any air bubbles with a non-metallic spatula. Wipe the rims clean, then place the sterilized lids on the jars and screw on the bands until fingertip tight.
    Three stages of wiping, sealing, and checking the lids of canning jars filled with apple chutney
  • Process in Waterbath Canner. Place the jars in a waterbath canner, making sure they are completely submerged in water. Bring the water to a boil and process the jars for 10 minutes. Adjust the processing time if you live at a high altitude.
    Overhead view of a waterbath canner with jars of apple chutney inside, some submerged in water
  • Cool and Store. After processing, remove the jars from the canner and let them cool on a towel for 12-24 hours. Check the seals before storing in a cool, dark place. The chutney will keep for up to a year.
    Several sealed canning jars with lids, resting on a red and white checkered cloth

Notes

The spices are for flavor only and can be adjusted to your taste.