Crabapple Chutney

Simply adding crabapples to your diet can increase the health of your digestive system considerably. In order to fully benefit from the pectin in crabapples, the apples need to be cooked. Cooking releases the pectin and renders it more bioavailable. You can get similar benefits from applesauce as well. Below is one of my favorite recipes for crabapple chutney.
By | January 03, 2014

Ingredients

  • 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

Instructions

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.

For more Information:

www.wellspringinc.org

www.moonwiseherbs.com

Related Stories & Recipes

Where the Wild Foods Are

Follow a skeptic as she discovers all the food waiting to be collected in Milwaukee’s surrounding woods.

Ingredients

  • 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
We will never share your email address with anyone else. See our privacy policy.