- 2 cups crabapples, quartered and cored (leave the skins on)
- 1/2 cup raisins
- 1/2 cup chopped onions
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1 tablespoon grated orange peel
- 1 tablespoon fresh ginger
Combine all ingredients in a saucepan and stir well.
Bring to a boil, reduce heat and simmer, covered, for 50 minutes.
Uncover and simmer a few more minutes over low heat, cooking off excess liquid. Let cool. Enjoy!
Cover and refrigerate for up to two weeks.
*If you make a larger batch a water bath canning method works well for preserving chutney.
*You can also use apples in this recipe if you don’t have crabapples.
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