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Country Garden Chutney Recipe - Cooking Index

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Country Garden Chutney

When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Recipe Ingredients

4 cups 584g / 20ozChopped peeled cored pears - (abt 3 med)
2 cups 292g / 10ozChopped peeled turnips - (abt 2 large)
2 cups 125g / 4.4ozChopped onion - (abt 2 med)
1 3/4 cups 109g / 3.8ozDried currants
1 cup 146g / 5.1ozChopped seeded sweet red pepper - - (abt 2 med)
1 cup 62g / 2.2ozChopped peeled cored tomatoes - - (abt 2 large)
2 cups 320g / 11ozBrown sugar
1   Hot red pepper - finely chopped
1 tablespoon 15mlMustard seed
2 teaspoons 10mlTurmeric
1 teaspoon 5mlGinger
1/2 teaspoon 2.5mlPepper
3 cups 711mlCider vinegar, 5% acidity

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine all ingredients in a large saucepot. Cook slowly until thick. As mixture thickens, stir frequently to prevent sticking.

Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 3 pints.

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