Apple Mint Chutney

3 cups sliced peeled Granny Smith apples
1/2 cup raisins
1/2 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup finely chopped onion
2 Tbsp. chopped fresh mint leaves
1/4 tsp. salt


Combine all ingredients in a heavy medium saucepan and stir to combine. Bring mixture to a hard boil over medium high heat, stirring frequently. Reduce heat to medium and boil for 4-5 minutes until apples are soft, begin to break apart, and mixture is thickened, stirring often.

Cool chutney for 5 minutes, then pour into 2 clean, hot 8-oz. jars. Cover tightly with screw lids. Store in the refrigerator up to 3 weeks, or in the freezer up to 3 months. This chutney must be stored in the refrigerator or freezer; it is not shelf stable.



From the Full Moon Native recipe files