Spicy Pepper Apple Chutney

by Hot Dish Homemaker · Published September 23, 2015 · Updated December 17, 2020

Combining the heat from Peppers and the sweetness of Minnesota Apples to create a delicious Chutney.

Chutney dates back thousands of years and originated in India. Of course today it is found in many cultures all over the world.

Most Chutneys will have an exotic spice blend giving it character to stand on its own. Really all you need are simple crackers or toast points to serve along side the Chutney and you have a great hors d’oeuvre.

SPICY PEPPER APPLE CHUTNEY

Ingredients:

3 Pounds Sweet Red Apples
10 Biker Billy Peppers or Hot Jalapeno Peppers
1 Cup Golden Raisins
1 Small Yellow Onion
2 Cups Apple Cider Vinegar
1 & 3/4 Cups Brown Sugar
3 Tablespoons Cinnamon
1/2 Tablespoon Ground Ginger
1/2 Tablespoon Allspice

Directions:

1. Peel and core the Apples. Dice the Apples. You should get about 7 to 8 Cups diced. Put the Apples in a large pot with a lid or dutch oven.

2. Dice the Peppers and add them to the pot, seeds and all! I used 10 Biker Billy Peppers because of their size, which you can see here so compare the Peppers you have on hand with this, to determine how many you should add.

3. Next Dice up the Onion and also add it to the pot. Then add all the remaining ingredients to the pot.

4. Over a medium high flame, cook and stir the Chutney until it comes to a boil.

5. Cover the pot and turn the flame down to the lowest setting. This is where the flavors will start to marry and the Apples and Peppers will start to soften and break down releasing all their flavor. It will take about an hour and 20 minutes for this to start happening. Once you see that taking place get out a potato masher and start mashing. Replace the lid and continue to cook for about another half an hour. Check the Chutney about every 10 minutes and give it another mashing.