Apple Chutney

We think this recipe from The Apple Connection by Beatrice Ross Buszek is a great way to utilize the late summer abundance.  Chutney is a nice complement to a spicy curry or it can be used as a spread, served with bread or crackers and cheese.


  • 3 ½ lbs apples, finely chopped

  • 3 ½ lbs pears, finely chopped

  • 2 lbs green tomatoes, finely chopped

  • 2 lbs onions, finely chopped

  • 1 lb small zucchini, finely chopped

  • 8 oz seedless raisins

  • 8 oz brown sugar

  • 3 cups cider vinegar

  • 2 oz pickling spice (tied in cotton bag)

  • salt to taste


Combine half of the vinegar with all the ingredients except the sugar and salt. Bring to a boil, then simmer until tender. Add sugar, salt, and rest of the vinegar. Cook until thick, then remove spice bag.  Keep refrigerated or preserve it  for the winter using a boiling water bath.  Consult the Ag Extension Service, USDA or your favorite canning book for canning methods and times.