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Apple Ginger Chutney — Bernardin
Ingredients
- 3 cups (750 ml) prepared Granny Smith apples about 5 large or 1 lb (500 g), peeled, cored, coarsely chopped
- 1 red bell pepper seeded and chopped
- 2 cups (500 ml) onion chopped
- 2 cups (500 ml) dark brown sugar lightly packed
- 1 1/2 cups (375 ml) cider vinegar
- 1 cup (250 ml) golden raisins
- 1/4 cup (50 ml) ginger root peeled and minced
- 3/4 teaspoon (4 ml) ground mustard
- 3/4 teaspoon (4 ml) salt
- 1/2 teaspoon (2 ml) red pepper flakes
Equipment
- 1 Boiling-water canner with rack
- 7 250 ml mason canning jars with lids and rings maximum source yield
- 1 Large stainless-steel saucepan
- 1 set Jar lifter, canning funnel, bubble remover, and headspace tool
Directions
- Place seven clean 250 ml mason jars on a rack in a boiling-water canner, cover with water, and heat to a simmer. Keep jars hot until filling.
- Wash Bernardin lids in hot soapy water, dry, and set aside; do not preheat them.
- Peel, core, and coarsely chop apples; measure 3 cups (750 ml).
- Combine the prepared apples and remaining ingredients in a large stainless-steel saucepan. Bring to a boil while stirring constantly.
- Boil gently uncovered for 40 minutes, stirring occasionally, then remove from heat.
- Ladle hot chutney into a hot jar, leaving 1/2-inch (1 cm) headspace. Remove air bubbles, readjust headspace, wipe the rim, and apply the lid and band fingertip-tight. Repeat.
- Ensure jars are covered by at least 1 inch (2.5 cm) of water. Bring to a full rolling boil and process 10 minutes at altitudes up to 1,000 ft (305 m).
- Turn off heat, remove the canner lid, wait 5 minutes, then remove jars upright. Cool undisturbed for 24 hours, check seals, label, and store in a cool dark place.
Recipe Notes
Private Notes
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Tested recipe from Bernardin.
Processing details
Method: Boiling-water
Hot pack; 250 ml jars; 1/2 inch (1 cm) headspace; about 7 jars; boiling-water process 10 minutes at elevations up to 1,000 ft (305 m). Use Bernardin’s current altitude adjustment above 1,000 ft.
Tested or documented source
Preparation timeline
Prepare and measure apples, ginger, pepper, raisins, sugar, and vinegar; cook the chutney as directed; fill hot jars; process; cool undisturbed.
Equipment
Boiling-water canner with rack and lid, 250 ml jars, jar lifter, funnel, bubble remover, and a large nonreactive pot.
Visual method guide
Cook the measured mixture until the tested consistency is reached; fill hot jars to 1/2-inch headspace; process and cool upright.
Safety essentials
Keep the tested cider-vinegar quantity, ingredient proportions, jar size, headspace, and process unchanged.
About this recipe
A tart-sweet chutney combining Granny Smith apples, fresh ginger, red bell pepper, golden raisins, brown sugar, and cider vinegar.
Before you begin
Use only 250 ml jars and hot-pack the chutney. Check your elevation before starting.
Altitude/pressure schedule
Up to 1,000 ft (305 m): 10 minutes. Above 1,000 ft, apply Bernardin’s current boiling-water altitude adjustment.
Serving suggestions
Pair with roasted meats, curries, sharp cheese, or sandwiches after opening.
FAQ
Can larger jars be used? No. The cited process is for 250 ml jars.
Recipe context and comparison
This apple chutney emphasizes fresh ginger and red pepper; use its own tested formula rather than borrowing proportions from another chutney.
Troubleshooting
If a jar does not seal or processing is interrupted, refrigerate it or follow Bernardin’s current corrective guidance.
Source and provenance
Safety-critical formulation and processing values remain tied to the original Bernardin page. No publication date has been invented.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: All Year
Months: All Year
Main ingredient: Granny Smith apples
Basis: Bernardin describes this recipe as using non-seasonal ingredients any time of year.
All-year availability is source-described and does not alter canning safety.
How much of the main ingredient should I grow?
35–70 lb of Apples per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.
Good