Ever since last October, we’ve been putting up apple chutney. The season is well over, the apples are showing their age but I’m still finding 4 ounce jars of apple chutney all over my house, tucked away from forgotten gift giving last December.
I had the recipe slated for my upcoming cookbook WOOT WOOT, but turns out I have too many recipes for one book, boo hoo.
One of the Echo Park Timebankers tested it at home and ran out of time and put it in her slow cooker – clever girl! 
Only thing is the juices didn’t get to evaporate, she drained them off and still had a delicious result. 
These are her great snaps.
Apple Chutney
This is delicious on a sandwich, alongside a spicy curry, or with any kind of meat.
prep and cooking and canning: allow 2 hours and invite a friend
Makes – 2 quarts finished, I recommend using 4 or 8 ounce jars
Ingredients
3 tablespoons oil
4 bay leaves
4 three inch cinnamon sticks,
2 tablespoons mustard seed
5 cardamom pods or 1/2 teaspoon ground cardamom
1 large onion, diced
1 red pepper, seeded and diced
4 cloves garlic, minced
3 tablespoons minced fresh ginger, or more to taste
6 apples, peeled and chopped into 1/2-inch pieces
1 can crushed tomatoes, about 2 or 3 cups
2 cups brown sugar
1 cup vinegar
2 teaspoons salt
1/2 cup currants
Heat the oil in a large pan over medium high heat and add the bay leaves, cinnamon, mustard seed, and cardamom. When the mustard seeds start popping, add the onions, peppers, garlic, and ginger and sauté until translucent, about 4 minutes.
Next, add the apples and stir to coat with the spices. Pour in tomatoes, sugar, and vinegar and give it a good stir. Add salt, lower the heat, and keep at a steady simmer. Cook off all the liquid, stirring frequently, about 45 minutes. Add currants during the last 10 minutes and stir well. Taste and adjust seasonings for sweet, salt and spicy.
Preserve according to USDA guidelines., as posted here by my friends at SB Canning.
And remember, canning is better with friends.
If you don’t feel like putting it up, the chutney will keep for a good long time in a clean container in the refrigerator. Months, actually.
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